Lime And Ginger Cheesecake

• 1/2 pounds, 7/8 ounces, weight Packet Of Gingernut Biscuits
• 3-5/8 ounces, weight Butter, Melted
• 1 pound, 1-2/3 ounces, weight Cream Cheese
• 3 Tablespoons Sour Cream
• 5 ounces, weight Caster Sugar
• 4 whole Eggs
• Zest Of 2 Limes
• Juice Of 3 Limes
• 2 Limes, Extra Zest

1. 1. Grease a non-stick spring form cake tin. Preheat oven to 180 degrees C.
2. 2. Break the biscuits into a food processor and pulse until you've got a fine crumb. Mix the melted butter into the biscuit crumb. Press into the base and sides of cake tin. Chill in fridge for half an hour
3. 3. In a large bowl, beat the cream cheese until soft. Add the sour cream and sugar. Beat in the eggs one at a time.
4. 4. Add the zest of 2 limes and the juice of 3 limes.
5. 5. Pour the filling mixture into the chilled biscuit base and tap lightly to level the filling.
6. 6. Bake in the oven for about 50 minutes, until set. When it is done, it will have a slight wobble in the middle.
7. 7. Take out and cool before putting into the fridge. Then put into the fridge to chill for 4 hours.
8. 8. Top with the extra shaved lime zest to serve.

weight cream cheese, sour cream, sugar, eggs

Taken from tastykitchen.com/recipes/desserts/lime-and-ginger-cheesecake/ (may not work)