Glazed Citrus Cream Cheese Gateau

Preheat the oven to 190°C | 375F | gas 5.

Combine the fine biscuit crumbs with the melted butter until you have the consistency of wet sand.

Use this mixture to line the base of an 8 inch springform straight-sided tart tin. Transfer to the fridge to chill.

Meanwhile, beat the low-fat cream cheese in a large mixing bowl using an electric hand held whisk until smooth and creamy, usually 2 minutes.

Add the caster sugar and the plain flour and mix again for 1 minute. Add the vanilla extract, lime juice and then the eggs and egg yolk, one at a time, beating between additions.

Add the low-fat sour cream and mix until smooth. Pour into the biscuit base and tap gently on the side to release any trapped air bubbles.

Transfer to a baking sheet and bake for 10 minutes before reducing the temperature to 130°C | 250F | gas 1/2.

Bake for a further 20-25 minutes then turn off the oven and open the door, allowing the cheesecake to sit in the oven for 2 hours.

Once cool, remove from the springform tin and sit on a chopping board. Use a hot, sharp knife to cut into portions and sit on serving plates.