Orange and Lime Cheesecake

I am starting to get addicted to cheesecakes. This was one that I made for last year's Xmas gathering. I am particularly satisfied with this cheesecake. My very first attempt on this recipe turned out good in terms of taste and appearance. It was dense yet creamy enough in texture and the taste was that of combined citrus and condensed milk.

The fun part was preparing and decorating top of the cake. For this cake, i used candied lime and orange zest. After experimenting and twisting the slices, I managed to come up with a simple yet elegant decoration. That sure gave me a great sense of satisfaction. Haha, I felt pro for a moment then.

Orange and Lime Cheesecake (recipe adapted from Fresh and Tasty Biscuits and Cakes)
Serving size: 8 -10 slices
Equipment and materials:
1) Stand electric beater/ handheld electric beater
2) Food processor/ rolling pin
3) Measuring spoon set
4) Spatula
5) Mixing bowls
6) Wire rack
7) 18cm (7 inch) springform tin
8) Baking tray larger than springform tin
9) Aluminium foil

Biscuit base:
110g digestive biscuits finely crushed
50g melted butter
1 Tbsp brown sugar

Cheesecake filling:
250g cream cheese, softened
2 1/2 tbs brown sugar
2 tsp finely grated orange zest
2 tsp finely grated lime zest (I used australian lime)
4 tsp orange juice, strained
4 tsp lime juice, strained
1 egg, lightly beaten
150ml condensed milk
2 1/2 tbs whipping cream

Method:
1) Prepare biscuit base as mentioned in Preparing a Cheesecake Tin. Freeze prepared base for 10 minutes or until ready for use.
2) Preheat oven to 160 degrees C.
4) Place cream cheese, sugar,the zests and juices and beat until creamy. Add in the egg and mix until just combined.
5) Lastly, add in condensed milk then and fold in the cream until well combined.
6) Pour cheesecake filling onto prepared biscuit base.
7) Wrap top and sides of spring form tin with aluminium foil as mentioned in Preparing a Cheesecake Tin. Bake at 160 degrees C for 45 minutes in a water bath.
8) When baked, allow cheesecake to cool in the oven with oven door ajar for 30 minutes.
9) Remove the tin from the oven and allow to cool on a wire rack.
10) Place cooled cheesecake tin in the refrigerator and chill for 4-6 hours. Dislodge cheesecake from cheesecake tin.

Note:
1) To slice cheesecake nicely, wipe the knife after each slice with kitchen towel/s.
2) To smooth the sides of the cheesecake, dip a knife in hot water. Wipe the knife dry and run it around the perimeter of the cheesecake. Repeat the step if necessary.