Zesty Lime Cheesecake

Start by preheating your oven to 150°C (300°F). While preheating, grease a 9-inch springform pan lightly with butter; it prevents the cake from sticking.

Crush the digestive cookies, I like to use a blender to get a fine powdery texture. Stir in the melted butter until the mixture is evenly combined. Pack the crumbs onto the bottom of the pan and bake about 10 minutes until it's set. Remember to let it cool completely; this will ensure the crust doesn't get soggy!

Using a large bowl, beat the cream cheese until it's creamy and smooth, kind of like a fluffy cloud! Gradually add in sugar, beating until combined.

Now it's time for the eggs. Add them one at a time, making sure each is fully incorporated before adding the next. This ensures a smooth batter. Stir in the vanilla extract, lime zest, and lime juice.

Gradually pour in the heavy cream while continuously beating the mixture. Pour this cream cheese mixture over your cooled crust.

Bake for about an hour, or until the sides are set but the center slightly jiggles when the pan is gently shaken.

Allow the cheesecake to cool in the oven with the door slightly ajar, it will prevent cracks on top. Transfer it to the fridge for at least 4 hours, or overnight if time allows.

For the whipped cream topping, whip the heavy cream until soft peaks form. Add the sugar and vanilla extract and whip until stiff peaks form. Spread this over your cooled cheesecake just before serving.