Zesty Lemon & Lime Cheesecake
A creamy cheesecake with vibrant citrus flavors, perfect for any occasion.
Servings: 12 slices
Calories: 300kcal
Ingredients
For the crust
- 200 g digestive biscuits (or graham crackers), crushed into fine crumbs to form a delectable crust
- 100 g unsalted butter, melted to bind the crumbs
For the filling
- 300 g full-fat cream cheese smooth and creamy for the filling
- 300 ml double cream (heavy cream), whipped for a fluffy texture
- 100 g powdered sugar adds sweetness without graininess
- 1 unit lemon, juice for bright flavor
- 2 unit limes, juice and zest for vibrant flavor
- 1 tsp vanilla extract for subtle sweetness
For decoration
- as needed unit lime slices for decoration
- as needed unit whipped cream for decoration
- as needed unit crushed biscuits for decoration
- as needed unit lime zest for decoration
Instructions
Preparation of the Base
- Mix the crushed digestive biscuits with the melted butter in a medium bowl until all crumbs are totally coated.
- Press the mixture evenly into the bottom of a springform tin and refrigerate it for 30 minutes.
Making the Filling
- In a large mixing bowl, whisk together the cream cheese, powdered sugar, lemon juice, lime juice, lime zest, and vanilla extract until smooth.
Whipping the Cream
- In a separate bowl, whip the double cream to soft peaks.
- Gently fold this into the citrus cream cheese mixture, maintaining a light texture.
Assembling the Cheesecake
- Pour the creamy mixture over the chilled base, smoothing the top with a spatula.
- Cover and chill in the refrigerator for at least 4 hours, or overnight for best results.
Decorating
- Once the cheesecake is set, pipe whipped cream around the edges.
- Sprinkle with crushed biscuits, add lime zest, and garnish with lime slices.
Notes
For a deeper flavor, consider adding a hint of lime zest to the crust mixture. Always use room temperature cream cheese for a smoother filling.