Ingredients

For the base:

100g ginger nut biscuits

150g butternut snap cookies

50g desert limes, finely diced, or the zest of 1 finger lime

1 tsp ground lemon myrtle

80g butter, melted

For the topping:

340g cream cheese, softened

200ml cream (thickened or pure)

½ tbsp roasted ground wattleseed

2 finger limes, caviar only, or 1 tsp dried

115g raw caster sugar

Juice and zest of ½ lemon

For decoration:

Freeze-dried finger limes

Crushed dried finger lime

Method

To make the base:

Crush the biscuits; either put them in a sealable bag and bash with a rolling pin, or use a mortar and pestle. I like chunky crumbs, but you can blitz them in a food processor if you prefer finer crumbs. Mix the finely diced lime or zest and lemon myrtle through the crumbs.

Melt the butter and mix it into the crumbs. Press the crumb mixture firmly into the base of the tin with your fingers. Put the tin in the fridge to set while you make the topping. 

To make the topping:

In a large mixing bowl, beat the cream cheese with an electric mixer just to loosen it, until it is the consistency of thickened cream. This should take no longer than 45–60 seconds.

In a separate bowl, whip the cream. Fold the whipped cream into the cream cheese. Add the wattleseed, finger lime caviar, sugar, and lemon juice and zest, and mix until combined.

Spread the topping over the base using a spatula or knife. Put the cheesecake in the fridge to set for 3 hours. Decorate with freeze-dried finger lime and crushed dried finger lime.

Recipe and image by Rebecca Sullivan and Damien Coulthard of Warndu.