Lime cheesecake

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This recipe is classed as easy

Rating 3.50 / 5 (450 votes)

Prep time:
30 min, plus overnight chilling
Cook time:
5 min
Serves:
8

For a scrumptious dessert serve up Annie Rogers' lime cheesecake, a delicious citrus-flavoured concoction of cream cheese and cream

Method

1. Crush the digestive biscuits into crumbs.

2. Melt the butter in a small saucepan over a low heat. Mix together the biscuit crumbs and melted butter, mixing thoroughly.

3. Press the biscuit crumb mixture into a 20cm loose-based flan tin.

4. Place the cream cheese in a food processor or mixing bowl. Add the sugar, lemon zest and juice and lime zest and juice. Mix together thoroughly.

5. Whisk the double cream until soft peaks form. Fold the whisked cream into the cream cheese mixture.

6. Put the combined mixture into the loose-based flan tin lined with biscuit crumb mixture.

7. Chill overnight in the refrigerator until set. Serve with the raspberries.

Ingredients

Annie's Lime Cheesecake

  • 175 g digestive biscuits
  • 75 g butter
  • grated zest and juice of 1/2 lemons
  • grated zest and juice of 3 limes
  • 115 g sugar
  • 350 g full-fat cream cheese
  • 150 ml double cream

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Latest Comment

 

DO NOT USE ALL THE JUICE. This recipe is flawed and needs to state how many mls of juice you need. I too ended up with a runny mess, which I hope I have rescued with vege gel. The mess tastes good though.

DebM51721 DebM51721  Posted 14 Sep 2013 5:48 PM
 

When I first saw this recipe thought it would be perfect as a dessert for a mexican meal bought the ingredients and then saw some of the lower rated reviews and got a bit worried about my choice. However with ingredients bought had to go with it too late to change. I did wonder if the ones that went wrong were to do with the quantity of lime and lemon juice so I squeezed juice from 3 limes and half a lemon poured into a measuring jug and when combining only added 100mls. I also substituted the digestives with ginger crinkles, wanted the ginger taste but not quite the crunch of ginger nuts, also added a bit more than the recipe as I like a thicker base - used 260g of ginger crinkles and 110g of unsalted butter. Worked a treat and was very quick and easy to make. Have a picture but had trouble uploaded to this site which seems to be pc friendly not applemac friendly.

AnitaH44745 AnitaH44745  Posted 28 Jul 2013 8:51 PM
 

I have made this loads of times, it's really easy and always a success. It's really popular with friends and family.

NatalieM38508 NatalieM38508  Posted 01 May 2012 10:30 PM
 

really dissapointed with this recipe....used a bit extra lemon and lime juice to help it set AND left it 24 hours before eating. What a disaster. I gently pulled the tin ring off and the bottom half totally collapsed..everywhere. total waste of time and money, which was a real shame as the cheesecake 'soup' as we called it tasted lovely. Will use gelatine next time....

KatieP22166 KatieP22166 Posted 10 Apr 2012 9:31 PM
 

This is my favourite 'stand-by' dessert. Quick and easy.
So refreshing, great after a thai curry. Will freeze but is best made the day before anyway so the lime flovour comes out.

Roothie Roothie Posted 22 Jan 2012 1:38 PM
 

can this be frozen at all??????

TracyS3354 TracyS3354 Posted 16 Dec 2011 11:01 AM
 

Adding gelatine would help it to set but it should set naturally as the lime juice would react with the cheese and cream and set it.

SheilaD12768 SheilaD12768 Posted 13 Mar 2010 2:15 AM
 

Love this recipe and have made it many times, modified it and shared with friends.

Michelle24 Michelle24 Posted 03 Feb 2010 7:43 PM
 

This is a great tasting cake but it didn't set. It was a bit too runny so I think adding an egg to the filling would help.

vanessaJ15865 vanessaJ15865 Posted 07 Oct 2009 7:09 PM
 

This is a great tasting cake but it didn't set. It was a bit too runny.

vanessaJ15865 vanessaJ15865 Posted 07 Oct 2009 7:07 PM
 

Easy to make. Ingredients need a good whisk. Serve with a raspberry coulis, and try adding a tiny bit of vanilla to the cream.

polar_b polar_b Posted 03 Oct 2009 10:43 PM
 

Have done this a few times and people love it and now they make it just love it very fresh

CharlotteS13284 CharlotteS13284 Posted 12 Jul 2009 8:48 AM
 

Love this recipe. It's so easy and the result is a really fresh tasting cheesecake. I sometimes use ginger biscuits for the base.

alihendo alihendo Posted 01 Jul 2009 10:11 PM
 

Tried this recipe but added some rum, it went done a treat with all my friends. Simple and lush.

Bjordan Bjordan Posted 30 Jun 2009 12:20 AM
 

i love it!

AYSENK24634 AYSENK24634 Posted 26 Jun 2009 8:26 AM
 

i don't get what it means by whisk the double cream until soft peaks form but other than that it is a very nice recipe

Anonymous Anonymous Posted 25 Jun 2009 6:47 PM
 

what creamcheese for cheesecake

Anonymous Anonymous Posted 22 Jun 2009 7:09 PM
 

Such a quick and easy recipe - all my guests remarked on how tasty is was! I also made the base thicker. DELICIOUS!

SallyD62529 SallyD62529 Posted 12 May 2009 5:56 PM
 

Gorgeous, but I added 225g of digestive biscuits and 100g of butter as I felt the base was just too thin when I first made it.

Mummia Mummia Posted 12 Sep 2008 6:28 PM
 

This was very easy to make and tasted so delicious! Really zesty and citrusy, I am making it again today after it was such a hit last time.

sazziepie sazziepie Posted 03 Sep 2008 6:22 AM