Black cherry, gingernut and lime cheesecake

Method

1. 1

   Make crumbs out of the biscuits, I put them in a ziplock bag old-school style and bash them with a rolling pin, but you could blitz them in a food processor.

2. 2

   Soften the butter until it’s almost melting and mix it in (again I guess you could do this in the food processor? I just do it in a bowl) so the biscuits all clump together.

3. 3

   Press this buttery biscuit mixture into a 20cm springform tin, pressing a little up the sides to form a slight ridge.

4. 4

   Beat together the cream cheese, icing sugar, vanilla extract and lime juice until smooth.

5. 5

   Lightly whip the cream and then fold it into the mixture.

6. 6

   Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 4 hours or overnight.

7. 7

   Before serving remove from the tin and pour the black cherry jam over the top. Feel smug. It is so easy!