London Cheesecake

Ingredients

150g biscuits

60g butter

250g Philadelphia cheese

600g ricotta cheese

5 eggs

1 lime

100g sugar

100g honey

Melt the butter. Set aside. Grind the biscuits in a blender to fine crumbs. Add the butter to the crumbs and mix well.

Wrap the bottom of a 22cm springform pan with wide foil. Place the crumbs in the bottom of the pan and press them firmly with a flat-bottomed pan.

Bake in a preheated oven at 180°C for 10-15 minutes (depending on your oven). The cake should be well-brown. Set the finished crust aside to cool.

Preparing the filling: Beat the ricotta until creamy. Add the Philadelphia cheese, sugar, and honey to the ricotta. Beat quickly until smooth.

Grate in the lime zest. Add the lime zest and juice to the curd mixture, mixing well and quickly. Next, beat in the eggs one at a time.

Beat the eggs and mix quickly at low speed. Work quickly to eliminate as many air bubbles as possible.

Pour the mixture into the crust. Lightly tap the pan on the counter a few times to remove excess air. Place the pan in an ovenproof dish and fill the dish with hot water to a depth of about 3-4 cm.

Bake in a preheated oven at 170°C for approximately 60-80 minutes (depending on your oven).

The top of the cheesecake should be nicely browned and the inside should still be slightly jiggly. This is okay, as it will set well in the refrigerator.

Remove the finished cheesecake and let it cool completely. Run a sharp knife around the edges of the cheesecake to prevent any creases, then refrigerate for about 8 hours or overnight. The cheesecake is ready.

Enjoy!