Key lime tranche recipe
 Inspired by Key lime pie, the classic American dessert, this is similar to a cheesecake but made with condensed milk. Such an easy, quick pudding that is sweet and sharp from the limes. This version is made in a rectangular tranche tin, which gives a different presentation, but the recipe would also fit in a 23cm/9in round, deep, loose-bottomed flan tin. 115g/4oz digestive biscuits 55g/2oz butter1 tsp demerara sugar 115g/4oz digestive biscuits 55g/2oz butter 1 tsp demerara sugar 115g/4oz full-fat cream cheese397g tin full-fat condensed milk 4 limes, finely grated zest and juice200ml/⅓ pint double cream 115g/4oz full-fat cream cheese 397g tin full-fat condensed milk 4 limes, finely grated zest and juice 200ml/⅓ pint double cream Method First make the base. Crush the biscuits to ﬁne crumbs, then melt the butter and add to the biscuits. Add the sugar and mix well. Spoon the biscuits into the base of a 36x12.5x2.5cm/14x5x1in rectangular, loose-bottomed fluted tin and press down ﬁrmly using the back of a spoon. Place in the fridge to chill, for at least 30 minutes. To make the ﬁlling, measure the cream cheese into a bowl and mix until smooth using an electric mixer. Add the condensed milk and the zest of two limes and whisk lightly. Add the juice of all four limes and continue to whisk until the mixture has thickened.Pour the ﬁlling into the tin and level the surface. Chill in the fridge for 2 hours until ﬁrm. Lightly whip the cream to soft peaks. Spread over the lime mixture and lightly swirl the top. Sprinkle with the remaining lime zest to serve. First make the base. Crush the biscuits to ﬁne crumbs, then melt the butter and add to the biscuits. Add the sugar and mix well. First make the base. Crush the biscuits to ﬁne crumbs, then melt the butter and add to the biscuits. Add the sugar and mix well. Spoon the biscuits into the base of a 36x12.5x2.5cm/14x5x1in rectangular, loose-bottomed fluted tin and press down ﬁrmly using the back of a spoon. Place in the fridge to chill, for at least 30 minutes. Spoon the biscuits into the base of a 36x12.5x2.5cm/14x5x1in rectangular, loose-bottomed fluted tin and press down ﬁrmly using the back of a spoon. Place in the fridge to chill, for at least 30 minutes. To make the ﬁlling, measure the cream cheese into a bowl and mix until smooth using an electric mixer. Add the condensed milk and the zest of two limes and whisk lightly. Add the juice of all four limes and continue to whisk until the mixture has thickened. To make the ﬁlling, measure the cream cheese into a bowl and mix until smooth using an electric mixer. Add the condensed milk and the zest of two limes and whisk lightly. Add the juice of all four limes and continue to whisk until the mixture has thickened. Pour the ﬁlling into the tin and level the surface. Chill in the fridge for 2 hours until ﬁrm. Pour the ﬁlling into the tin and level the surface. Chill in the fridge for 2 hours until ﬁrm. Lightly whip the cream to soft peaks. Spread over the lime mixture and lightly swirl the top. Lightly whip the cream to soft peaks. Spread over the lime mixture and lightly swirl the top. Sprinkle with the remaining lime zest to serve. Sprinkle with the remaining lime zest to serve. Recipe tips This dessert can be made a day ahead.