This Cheesecake is vivid in appearance with a wonderfully delicious, rich, and tangy taste! It is easy to make and a perfect dessert for any party or late night cozy snack!
Preheat the oven to 180 C (350 F). Put the Digestive Biscuits in a plastic bag and use a mallet to crush them finely into crumbs. (Or you can use a food processor.)
Transfer the crumbs to a mixing bowl. Add Cinnamon Powder and Ground Ginger. Mix well. Add the melted Unsalted Butter. Mix well again until evenly moistened.
Use a spoon to press the crust mixture into a greased 8 inch (20 cm) springform cake pan until the surface is smooth. Bake for 8-10 minutes and let cool on a rack.
Make the Cheesecake Filling
In a large mixing bowl, add in Cream Cheese. Use a hand mixer to mix until creamy texture.
Add in Sweetened Condensed Milk. Mix well.
Then add in Lime Zest and Vanilla Paste or Extract. Mix to combine well.
Add 1 Egg at a time to the mixture, 2 Eggs in total. Mix well.
Add in freshly squeezed Lime Juice. Mix well but do not overmix.
Pour the filling mixture over the cooled crust. Bake in a preheated oven at 150 C (300 F) for 40 minutes. Remove from the oven and let cool on a rack.
Make the Lime Curd
In a heat-proof bowl, whisk together 2 Eggs, 1 Egg Yolk, Sugar, Lime Zest and fresh Lime Juice.
In a medium saucepan, bring the water to a simmer over medium-high heat. Once simmering, turn the heat down to low, and place the bowl inside the pan. Add in unsalted Butter and Sour Cream.
Continue to simmer and keep whisking until the texture thickens up. It will take about 10 minutes.
Once the curd thickens up. Pour it on top of the cheesecake. Smooth out the layer with a soft spatula.
Chill the cake in the fridge for at least 6 hours or better overnight before serving.
The next day, sprinkle some extra Lime Zest on top! Ready to enjoy!
Notes
I believe that the cake tastes perfect as the way it is, but if you prefer a sweeter taste, just add in a bit more Vanilla Paste or Vanilla Extract.