Blueberry & Lime Cheesecake Recipe

Crush the digestive biscuits in a food processor until fine crumbs form.

Pour in the melted butter and mix until well combined. Press the biscuit mixture into the base of an 8-inch springform pan, using the back of a spoon to firmly press it down.

In a separate bowl, beat the cream cheese until smooth and creamy. Gradually add in the condensed milk, lime zest, and lime juice, and continue to beat until well combined.

Pour the cream cheese mixture over the biscuit base, spreading it out evenly.

Place the blueberries on top of the cream cheese mixture, gently pressing them down.

Bake in a preheated oven at 180°C (350°F) for 1 hour, or until the cheesecake is set and slightly golden.

Once done, remove from the oven and let it cool completely.

Refrigerate for at least 4 hours or overnight before serving.

Serve chilled and enjoy!