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
Scale
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.
