ingredients:
4 trifle sponges
1 lime
400g full-fat cream cheese
125g caster sugar
2 tablespoons plain flour
4 eggs
150g full-fat creme fraiche
250g hulled strawberries
oven at 160 degreesC or Gas Mark 3
line 20cm round springform tin with non stick baking paper
cut trifle sponges in half horizontally and then into triangles - arrange over base of tin so its completely covered
grate lime rind and then half & juice it
put cream cheese/sugar/flour into big bowl
seperate eggs, adding yolks to cream cheese mix & put whites into another bowl
whisk egg whites until thick
using same whisk (without cleaning) - beat cream cheese mix until smooth and then beat in the lime rind and juice
fold egg whites into cream cheese mix using a metal spoon until evenly mixed
pour mix ontop of sponges in tin and bake cheesecake for 50-60mins until pale golden brown & centre wobbles slightly
turn off oven and open door slightly & leave cheesecake in oven for another 15minutes approx
take cheesecake out and leave to cool
remove from tin and put it on a plate, spoon creme fraiche on top and smooth over with back of spoon then decorate with strawberries and chill until ready to serve