If you have a craving for something zesty, creamy, and absolutely delightful, look no further than Mary Berry’s Lemon and Lime Cheesecake Recipe. This cheesecake is a beautiful celebration of fresh citrus flavors combined with a luscious, velvety filling resting on a crunchy biscuit base. It’s a perfect balance of tangy and sweet that’s incredibly simple to make but impressively elegant to serve. Whether it’s a sunny afternoon treat or the star dessert at a dinner party, this cheesecake never fails to bring smiles and brighten any occasion.
Ingredients You’ll Need
The secret to Mary Berry’s Lemon and Lime Cheesecake Recipe lies in its straightforward, quality ingredients that create a symphony of flavor and texture. Each element has a purpose, from the buttery biscuit base providing crunch to the rich cream cheese and condensed milk giving you that irresistible creaminess.
- 10 digestive biscuits, crushed: The perfect crumbly foundation for the cheesecake base that adds a satisfying crunch.
- 50g (13⁄4oz) butter, melted: Binds the biscuit crumbs together while adding a rich, indulgent taste.
- 25g (scant 1oz) demerara sugar: Adds a subtle caramel note enhancing the biscuit base’s texture and flavor.
- 150ml (5fl oz) double cream: Provides a silky richness to the filling’s texture and helps it set beautifully.
- 397g can full-fat condensed milk: Sweetens and thickens the filling, creating that signature creamy mouthfeel.
- 175g (6oz) full-fat cream cheese (room temperature): Gives the cheesecake its classic tangy creaminess, essential for balance with the citrus.
- Grated zest and juice of 2 large lemons: Brings a bright, zesty punch of fresh lemon flavor.
- Grated zest and juice of 11⁄2 limes: Adds a lovely tartness to complement and deepen the lemon’s citrus notes.
How to Make Mary Berry’s Lemon and Lime Cheesecake Recipe
Step 1: Preparing the Crust
Begin by combining your crushed digestive biscuits with melted butter and demerara sugar in a medium bowl. Stir gently until the crumbs are evenly coated with butter and sugar, making sure every bit will hold together once chilled. Press this mixture firmly into a 20cm loose-bottomed tart tin, shaping it evenly along the bottom and sides using the back of a metal spoon. Chilling this crust for 30 minutes is essential as it allows it to set firmly, giving you that perfect base texture you want to support your cheesecake filling.
Step 2: Making the Filling
Next up is the heart of Mary Berry’s Lemon and Lime Cheesecake Recipe – the filling. In a bowl, blend together the double cream, condensed milk, and room temperature cream cheese with the grated lemon and lime zests. Once you’ve got a smooth mixture, grab a balloon whisk and slowly incorporate the fresh juice from both the lemons and limes. Keep whisking until the mix thickens into a luscious, fluffy texture that’s ready to pour over your chilled crust.
Step 3: Assembling and Chilling
Pour the bright, tangy filling into the biscuit base and smooth it out evenly. Cover your cheesecake carefully and refrigerate it overnight. This resting time is crucial—it allows the filling to set fully and the flavors to meld into that unmistakable Mary Berry delight.
Step 4: The Finishing Touch
About 6 hours or so before serving, lightly whip some extra double cream until it just holds its shape. Use this to garnish your cheesecake with elegant swirls on top, then add a few fresh lime slices for a pop of color and appeal. Pop it back into the fridge to keep everything cool and ready to wow your guests or family when it’s time to serve.
How to Serve Mary Berry’s Lemon and Lime Cheesecake Recipe
Garnishes
For a simple yet stunning presentation, decorating your cheesecake with swirls of softly whipped cream and thin lime slices creates a fresh and inviting look. A sprinkle of extra lemon or lime zest on top adds a vibrant zing to both the eye and the palate, making it almost too pretty to eat!
Side Dishes
This cheesecake shines on its own but pairs superbly with fresh berries or a dollop of raspberry coulis to add a sweet-tart contrast. A crisp glass of sparkling lemonade or a light herbal tea also complements the citrus flavors beautifully, keeping the experience refreshing and balanced.
Creative Ways to Present
Elevate your serving by cutting the cheesecake into neat wedges and presenting each slice on a chilled plate adorned with edible flowers or mint leaves. For a casual get-together, serve it in pretty jars layered with crushed biscuits and cream for a deconstructed twist. Either way, Mary Berry’s Lemon and Lime Cheesecake Recipe is sure to be the centerpiece of your dessert table.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake keeps well covered in the refrigerator for up to 3 days. Make sure to wrap it tightly with cling film or keep it in an airtight container to protect its fresh flavors and creamy texture.
Freezing
If you want to enjoy Mary Berry’s Lemon and Lime Cheesecake Recipe later, it freezes beautifully. Wrap individual slices tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready, thaw them in the fridge overnight to maintain the best texture.
Reheating
This cheesecake is best enjoyed cold, so there’s no need to reheat. Simply let it come to a comfortable serving temperature from the fridge before enjoying to appreciate the full citrus zing and creamy softness.
FAQs
Can I use low-fat cream cheese for this recipe?
While low-fat cream cheese can be used, the richness and creaminess that define Mary Berry’s Lemon and Lime Cheesecake Recipe come from full-fat cream cheese. Using full-fat ensures a smoother filling and a more indulgent texture.
Is it necessary to use a loose-bottomed tart tin?
A loose-bottomed tart tin makes it easier to remove the cheesecake intact without damaging the crust or edges, but if you don’t have one, a regular springform pan will also work well.
Can I make this cheesecake without condensed milk?
Condensed milk is key to the sweetness and creamy texture in this recipe. If you want to omit it, you’ll need to find a suitable substitute and adjust sugar accordingly, though it might alter the classic results Mary Berry is known for.
How long can I chill the cheesecake before serving?
Chilling the cheesecake overnight is ideal for perfect setting and flavor development. However, if you’re short on time, at least 4 hours chilling will still yield a good result.
Can I add other citrus fruits besides lemon and lime?
Absolutely! While lemon and lime give this cheesecake its signature brightness, feel free to experiment with orange or grapefruit zest for different citrus notes that keep the dessert fresh and exciting.
Final Thoughts
If you’re looking for a dessert that is fresh, vibrant, and absolutely delicious, Mary Berry’s Lemon and Lime Cheesecake Recipe is a must-try. It’s wonderfully simple to make but tastes like something from a fancy patisserie. Trust me, once you’ve tasted this zingy cheesecake, it will become one of your go-to recipes for celebrations or a simply sweet moment at home. Dive in and enjoy every creamy, citrusy bite!
Print
Mary Berry’s Lemon and Lime Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours 20 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Description
Mary Berry’s Lemon and Lime Cheesecake is a refreshing no-bake dessert featuring a buttery digestive biscuit crust filled with a tangy and creamy lemon and lime mixture. Perfectly chilled overnight and topped with whipped cream and lime slices, this cheesecake offers a delightful balance of citrus flavors and a smooth, rich texture, making it an ideal treat for any occasion.
Ingredients
Crust
- 10 digestive biscuits, crushed
- 50g (1¾oz) butter, melted
- 25g (scant 1oz) demerara sugar
Filling
- 150ml (5fl oz) double cream
- 397g can full-fat condensed milk
- 175g (6oz) full-fat cream cheese, room temperature
- Grated zest and juice of 2 large lemons
- Grated zest and juice of 1½ limes
Decoration
- Double cream, whipped until just holding shape (amount as desired)
- Lime slices
Instructions
- Make the crust: Place the crushed digestive biscuits in a medium bowl and combine with the melted butter and demerara sugar. Stir well until all the crumbs are evenly coated with butter and sugar. Press the mixture firmly and evenly into the bottom and up the sides of a 20cm (8in) loose-bottomed tart tin using the back of a metal spoon. Chill in the refrigerator for 30 minutes to set the crust.
- Prepare the filling: In a separate bowl, mix together the double cream, full-fat condensed milk, and room temperature cream cheese along with the grated lemon and lime zest. Using a balloon whisk, gradually whisk in the lemon and lime juices until fully incorporated and the mixture thickens to a creamy consistency.
- Assemble the cheesecake: Pour the lemon and lime filling into the chilled biscuit crust, spreading it evenly. Cover the cheesecake and place it in the refrigerator to chill overnight, allowing the filling to set properly.
- Decorate before serving: Up to 6 hours before serving, whip additional double cream until it just holds its shape. Use this whipped cream to pipe or spread decorative swirls on top of the cheesecake. Garnish with fresh lime slices for an elegant finish. Return the cheesecake to the fridge until ready to slice and serve.
Notes
- For best results, ensure the cream cheese is at room temperature to achieve a smooth filling.
- This cheesecake is a no-bake dessert, relying on chilling to set the crust and filling.
- You can substitute digestive biscuits with graham crackers if unavailable.
- Whip the cream just until it holds shape to avoid overwhipping and curdling.
- Chilling overnight enhances the flavor and texture.
