1 packet of crunchy chocolate chip cookies – double choc chip won’t go amiss (150g)
40g of butter
100g caster sugar
2 whole eggs + 1 egg yolk
2 tubs (400g) cream cheese (might as well be the light version)
Juice of 2 ½ limes
1 small (17cm) springform cake tin needs to be made as waterproof as possible. It needs a sheet of tinfoil big enough to cover the base of the tin (Inside, and clipped into place by the sides) and to wrap up almost to the top of the outside of the tin. A second sheet of tinfoil wrapped around the outside of the tin should then do the trick.
Next the biscuits should be blitzed into a powder, then the butter added and the whole lot blitzed again into a buttery crumby ball. Spread this on the base of the prepared tin and put in the fridge to harden.
Set the oven to 180°, boil a kettle, and dig out a roasting tin big enough to fit the cake tin with room to spare round all the edges.
Immediately remove as much foil as possible without undoing the sides and leave to cool on a rack – when it’s properly cool put in the fridge, still in the tin, for 2 or 3 hours (minimum) to make sure it’s well set and then eat.