| Ingredient | Method |
| Shortbread Crust: 90g unsalted butter, softened 115g all-purpose flour 50g sugar 5g cocoa powder 1/2 teaspoon salt Filling: 250g Cream cheese, soften 40g butter 3 A Eggs 2 tbsp Cornstarch 2.5 tbsp LP flour 75g Sour cream 30g Granulated sugar 40g Condensed Milk 1 tsp vanilla essence 15ml lime juice 1/2 tbsp lime zest, reserved some for garnish 1/3 tsp salt | Shortbread Crust: 1. Preheat the oven to 180°C. 2. Combine the butter with the flour, sugar, coffee and salt; pulse until coarse crumbs form. 3. Press the crumbs into a 6-7inch baking pan to form a crust; prick all over with a fork. 4. Freeze for 5 minutes, until firm. Bake in the lower third of the oven for 30 minutes, until the crust is lightly browned and cooked through. Filling: 1. Beat cream cheese, sugar until smooth. Beat in egg well combined.
2. Then beat in the remaining ingredients until blended.
3. Pour filling into prepared tin. Bake in preheated oven at 180C for 40-45 minutes (bain marie method).
4. Remove from heat and leave to cool. Let it refrigerate for a couple of hours before serve. |
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