Mary Berry’s Zesty Lemon & Lime Cheesecake
This no-bake cheesecake combines smooth, creamy cream cheese with the fresh, zesty flavors of lemon and lime. It's a perfect treat for any gathering, easy to prepare, and guaranteed to impress!
Ingredients
- For the base:
- 250 g digestive biscuits or graham crackers
- 100 g unsalted butter melted
- For the filling:
- 600 g full-fat cream cheese softened
- 200 ml double cream
- 75 g icing sugar
- Zest of 1 lemon
- Zest of 1 lime
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
- For the topping:
- 2 tablespoons lemon curd optional, for extra citrus flavor
- Extra lime zest for garnish
Instructions
- Step 1: Prepare the Base
- Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.
- Mix the crumbs with melted butter until it resembles wet sand.
- Press the mixture into the base of a 20cm (8-inch) springform tin. Chill in the fridge while you prepare the filling.
- Step 2: Make the Filling
- Beat the softened cream cheese until smooth and creamy.
- Add the double cream and continue beating until the mixture is thick but spreadable.
- Stir in the icing sugar, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract. Taste and adjust if necessary.
- Step 3: Assemble the Cheesecake
- Spoon the filling onto the chilled biscuit base and smooth the top.
- Optionally, swirl lemon curd into the filling for added flavor and a beautiful marbled effect.
- Chill the cheesecake for at least 4 hours, preferably overnight, until fully set.
- Step 4: Serve and Enjoy
- Remove the cheesecake from the tin and place it on a serving plate.
- Garnish with extra lime zest and serve. Enjoy with fresh fruit, honey, or lemon curd for an extra touch.
Notes
- For the smoothest filling, ensure the cream cheese and double cream are at room temperature.
- Let the cheesecake chill overnight for the best texture and flavor.
- The cheesecake can be topped with fresh berries or a drizzle of honey for extra sweetness.