Mary Berry's lemon and lime cheesecake is a delicious yet simple cheesecake recipe your friends and family will love.
Mary Berry’s lemon and lime cheesecake is one of the simplest cheesecake recipes to make. You must use full-fat condensed milk and cream cheese for the recipe to work, as the filling won’t set if you use low-fat substitutes. This lime and lemon cheesecake is perfect for sharing with friends and family. The citrus flavour to the lemon and lime work wonders together along with the rich creamy texture of the cheesecake and crunch of the biscuits.
This lemon and lime cheesecake recipe serves 4-6 people and will take only 30 mins to prepare and make – plus setting time. It’s a really easy cheesecake that’s just bursting with flavour! Serve Mary Berry’s cheesecake with a drizzle of cream for a delicious end to dinner! If you love Mary berry’s recipes, you might also like her chocolate cake recipe – it’s the ultimate treat!
- 10 digestive biscuits, crushed
- 50g (13⁄4oz) butter, melted
- 25g (scant 1oz) demerara sugar
- 150ml (5fl oz) double cream
- 397g can full-fat condensed milk
- 175g (6oz) full-fat cream cheese
- (room temperature)
- grated zest and juice of 2 large lemons
- grated zest and juice of 11⁄2 limes
- 150ml (5fl oz) double or whipping
- cream, to decorate
- 1⁄2 lime, thinly sliced, to decorate
First, make the crust: place the crushed biscuits, as shown below, together with the butter and sugar, in a medium bowl and stir until the ingredients are thoroughly mixed.
Turn the crust mixture out into a 20cm (8in) loose-bottomed tart tin and press firmly and evenly over the bottom and up the sides using the back of a metal spoon. Chill for 30 minutes until set.
Make the filling: place the double cream, condensed milk, and cream cheese in a bowl with the lemon and lime zests. Mix thoroughly. Using a balloon whisk, gradually whisk in the lemon and lime juices and continue whisking until the mixture thickens.
Pour the lemon and lime filling into the crumb crust and spread it evenly. Cover and chill overnight.
Up to 6 hours before serving, whip the cream, as shown below, until it just holds its shape. Decorate the top of the cheesecake with swirls of whipped cream and slices of lime, then return to the fridge.
Top tip for making Mary Berry’s lemon and lime cheesecake
To crush the biscuits: Place the biscuits in a clear plastic bag. Lay the bag on a flat surface and run a rolling pin back and forth over the biscuits until they form crumbs.