Mary Berry’s Zesty Lemon & Lime Cheesecake

Mary Berry’s Zesty Lemon & Lime Cheesecake is a delightful dessert that brings a refreshing twist to any table. With its creamy texture and zesty flavor, this cheesecake is sure to impress your family and friends. Perfect for summer gatherings or special occasions, it’s a treat that everyone will love!

Why Make This Recipe

This cheesecake is not just delicious; it’s also easy to make! Whether you are an experienced baker or just starting out, this recipe will guide you through every step. The bright flavors of lemon and lime make it a great way to brighten up your day. Plus, it’s a lovely option for weekend desserts or holiday celebrations!

How to Make Mary Berry’s Zesty Lemon & Lime Cheesecake

Ingredients:

10 digestive biscuits or graham crackers, crushed into fine crumbs
50g unsalted butter, melted
25g demerara sugar
150ml double cream or heavy cream
397g full fat condensed milk
175g full fat cream cheese, softened
Zest and juice of 2 large lemons
Zest and juice of 1 1/2 limes
150ml double or whipping cream
1/2 lime, thinly sliced for decoration

Directions:

Begin by preparing the base. In a bowl, mix the crushed biscuits with the melted butter and demerara sugar until everything is well combined.
Press the mixture into the base and slightly up the sides of a 20cm loose bottom tart tin. Chill in the fridge for at least 30 minutes to allow it to set.
Next, make the filling. In another bowl, whisk the double cream, condensed milk, and softened cream cheese together until smooth.
Stir in the zest of the lemon and lime, followed by their juices. The mixture will naturally thicken due to the acidity of the citrus.
Pour the filling over the chilled biscuit base and smooth the top. Cover the cheesecake and refrigerate overnight for the best results.
When you’re ready to serve, whip the double cream until soft peaks form and spread it over the cheesecake.
Garnish with thin lime slices for a fresh touch. Keep the cheesecake refrigerated until serving.

How to Serve Mary Berry’s Zesty Lemon & Lime Cheesecake

Serve this cheesecake chilled, straight from the fridge. It’s perfect on its own, but you can add more lime slices or a drizzle of whipped cream on top to make it even more special. Enjoy every bite!

How to Store Mary Berry’s Zesty Lemon & Lime Cheesecake

Store any leftover cheesecake in the refrigerator. It will stay fresh for up to three days. Make sure to cover it well to keep it from absorbing other flavors from your fridge.

Tips to Make Mary Berry’s Zesty Lemon & Lime Cheesecake

Make sure your cream cheese is softened to room temperature for a smooth filling.
For a stronger citrus flavor, you can add more lemon or lime zest.
This cheesecake is best made a day in advance, allowing the flavors to develop overnight.

Variation

You can try adding different fruit toppings like fresh berries or a berry compote for a fruity twist. Another option is to add a bit of coconut to the filling for a tropical flavor!

FAQs

Can I use low-fat cream cheese?

Yes, you can use low-fat cream cheese, but it may slightly change the texture of the cheesecake.

Can I freeze this cheesecake?

Yes, this cheesecake can be frozen! Just wrap it tightly in plastic wrap and store in an airtight container. Thaw in the refrigerator before serving.

How long does it take to set?

It’s best to let the cheesecake set overnight. However, if you’re short on time, at least 4-6 hours in the fridge will help it firm up.