20cm (8”) round, spring-form tin with deep sides
225g (8oz) digestive biscuits, crushed
50g (2oz) ginger biscuits, crushed
175g (6oz) butter, melted
225g (8oz) cream cheese
300ml (10fl oz) double cream
1 x 400g tin condensed milk
juice of one lemon and two limes
grated rind of one lemon and two limes
1 Mix together crushed biscuits and butter. You want the biscuit crumbs to be well coated in butter to ensure they press firmly into the pie dish.
2 Press mixture onto the base and sides of the tin. Refrigerate for one hour before use.
1 Blend the cream cheese and double cream in a large mixing bowl with a hand mixer. Add the condensed milk to this mixture and blend well.
2 Add the juice of the lemon, lime and grated rind. (Save a little grated rind to sprinkle on top of cheesecake.) Mix on high speed until the mixture thickens slightly.
3 Pour into the prepared base and sprinkle with the grated rind.
4 Allow to set for 3 hours in the fridge.