Step 1Lightly grease base and sides of a 20.5cm (8in) round springform tin (see GH Tip). Unclip tin to remove the base, then lay a 30.5cm (12in) square of baking parchment over the base. Carefully clip parchment-covered base back into the tin, making sure the parchment is tight. Line sides of tin with baking parchment.
Step 2Make the base. Whizz biscuits and salt in a food processor until finely crushed - alternatively, bash in a food bag with a rolling pin. Add melted butter and pulse/mix until mixture clumps together. Press firmly into base of prepared tin using the back of a spoon to level. Chill until needed.
Step 3Make the filling. Using a hand-held electric whisk, beat cream cheese and icing sugar until smooth, then beat in the double cream, tequila, lime zest and juice until mixture is thick and holds its shape. Scrape into tin and level. Chill for at least 6hr or ideally overnight.
Step 4To serve, make the drizzle. Heat marmalade in a small pan over low heat with the tequila and 11/2tbsp water, whisking until smooth. Cool.
Step 5Remove cheesecake from tin and transfer to a serving plate or cake stand. Peel off parchment paper from sides. Pour over the drizzle (thin with a little water first if needed). Decorate with lime slices, zest and a sprinkle of sea salt, if you like. Serve in slices.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
