Why make this recipe
Mary Berry’s Tangy Lemon & Lime Cheesecake is a delightful dessert that brings brightness and flavor to any occasion. The combination of zesty lemon and lime makes it refreshing, while the creamy texture satisfies any sweet tooth. This cheesecake is simple to make and is sure to impress your friends or family at gatherings or special celebrations.
How to make Mary Berry’s Tangy Lemon & Lime Cheesecake
Ingredients :
- 10 digestive biscuits or graham crackers, crushed
- 50g melted butter
- 25g demerara sugar
- 150ml double or heavy cream
- 397g full-fat condensed milk
- 175g cream cheese, softened
- Zest and juice of 2 large lemons
- Zest and juice of 1½ limes
- 150ml double or whipping cream for topping
- 1⁄2 lime, thinly sliced for garnish
Directions :
- Preheat the oven to 160°C (320°F).
- For the crust, mix the crushed biscuits with melted butter and sugar until combined. Press the mixture into the bottom of a springform pan.
- For the filling, whip the double cream until soft peaks form. In another bowl, blend the condensed milk, cream cheese, lemon zest, lemon juice, lime zest, and lime juice until smooth. Fold the whipped cream into the mixture gently.
- Pour the filling over the crust and smooth the top.
- Chill in the refrigerator for at least 4 hours or until set.
- For the topping, whip the double cream until soft peaks form, spread on top of the cheesecake, and garnish with thinly sliced lime.
- Serve chilled.
How to serve Mary Berry’s Tangy Lemon & Lime Cheesecake
Serve this cheesecake cold, cut into slices. The bright flavors of lemon and lime pair well with a cup of tea or coffee. You can also enjoy it with fresh berries or a drizzle of chocolate sauce for extra sweetness.
How to store Mary Berry’s Tangy Lemon & Lime Cheesecake
Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. If you want to freeze the cheesecake, wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to a month.
Tips to make Mary Berry’s Tangy Lemon & Lime Cheesecake
- Make sure the cream cheese is softened to room temperature for easy mixing.
- Use fresh lemons and limes for the best flavor.
- You can adjust the amount of zest and juice to suit your taste, adding more for a stronger citrus flavor.
Variation
For a different twist, you could add a layer of fruit puree on top of the cheesecake before serving. Pureed berries or mango will add another flavor dimension and a beautiful color.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the cheesecake may not be as rich and creamy.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance and stored in the refrigerator until you are ready to serve.
What should I do if the cheesecake doesn’t set?
If it doesn’t set properly after chilling, it may need more time in the fridge. Just let it chill for a longer period, preferably overnight, to ensure it firms up nicely.
