Ginger Key Lime Cheesecake

Preheat the oven to 160°C (gas mark 3) and grease and line the base of a 20cm round springform tin.

To make the base place melt the butter and sugar together in a pan then add the crushed biscuits and stir until evenly coated.

Tip this into the prepared tin and spread evenly across then press down firmly using the back of a large spoon or your hand.

Place in the fridge for 20 minutes to cool and set the base.

For the filling beat together the cream cheese and caster sugar until the mixture is very smooth and thick, taking care not to over beat.

Add the eggs one at a time mixing after each one, you should have a smooth, creamy mixture. Finally mix in the lime juice and ¾ of the zest then fold in the chocolate chips.

Spoon this into the tin on top of the baked base, spread it evenly across the base.

Next wrap the base of the tin with foil and place it in a deep baking tray then fill with water to halfway up the side of the tin. Bake for 35-40 minutes. The top of the cheesecake will still be wobbly in the centre. It’s important not to over cook it.

Remove from the oven and leave to cool in the tin before carefully removing, then leave to cool completely in the fridge.

Just before serving decorate with grated chocolate and lime zest.