Preparation time: 15 minutes
Baking time: 35 minutes
Refrigeration time: 12 hours

This is an oven-baked cheesecake. If you prefer the texture of an unbaked cheesecake, or are just short of time, simply bake the crust for a few minutes longer until browned, then add 2 sheets of gelatin, soaked and squeezed out (or 1 packet of powdered gelatin - follow the package directions) to the filling and simply refrigerate.

Serve the cheesecake with a tropical fruit coulis: passion fruit, mango, pineapple, etc., depending on your taste and what's available.

1. Grind the shortbread cookies in a food processor to form fine crumbs. Add the other ingredients for the crust and blend well.
2. Line an 11 cm (4 1/2") springform pan with parchment paper. Spread the crumb mixture over evenly to cover. Bake for 5 minutes in a preheated 180° C (350° F). Cool.
3. Beat the cream cheese with the sugar and lime juice. Mix in the egg and beat well. Pour the mixture over the crust and spread evenly. Cover the cheesecake with a sheet of aluminum foil. Reduce the oven temperature to 150° C (300° F). Bake for approximately 30 minutes. The filling should be set but still jiggly.
4. Unmold; refrigerate for at least 12 hours.