If you are looking for a delicious and easy dessert to impress your guests, you can’t go wrong with this lemon and lime cheesecake recipe from Mary Berry. This cheesecake has a crunchy biscuit base, a creamy and tangy filling, and a simple whipped cream topping. It can be made ahead of time and chilled in the fridge until ready to serve. Plus, it only takes 10 minutes to prepare and uses simple ingredients that you probably already have in your kitchen.
In this blog post, I will show you how to make this lemon and lime cheesecake step by step, with tips and tricks to ensure a perfect result.
So, let’s get started!
What is Mary Berry’s Lemon And Lime Cheesecake Recipe?
Mary Berry Lemon And Lime Cheesecake Recipe is a no-bake dessert that consists of a crunchy biscuit base, a creamy and tangy filling made with cream cheese, condensed milk, citrus juice, and zest, and a simple whipped cream topping decorated with lime slices. It is a refreshing and easy dessert that can be made ahead of time and chilled in the fridge until ready to serve.
Why You Love this Recipe
- Quick and easy
- Uses basic ingredients you likely have on hand
- The perfect balance of sweet and tart flavors
- Creamy, smooth, and rich texture
- Lovely citrus flavor from lemon and lime
- Crunchy biscuit crust adds a nice contrast
- Easy to customize with different flavors
- Make ahead dessert – chills well in the fridge
- Impressive dessert for any occasion or holiday
Ingredients Needed to Make Mary Berry Lemon And Lime Cheesecake
To make this lemon and lime cheesecake, you will need the following ingredients:
- 10 digestive biscuits, crushed
- 50g (13⁄4oz) butter, melted
- 25g (scant 1oz) demerara sugar
- 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 11⁄2 limes
- For the topping:
- 150ml (5fl oz) double or whipping cream, to decorate
- 1⁄2 lime, thinly sliced, to decorate
To make this lemon and lime cheesecake, you will need the following equipment:
- A 20cm (8in) round springform tin
- A baking sheet
- Cling film
- A rolling pin or a food processor to crush the biscuits
- A small saucepan to melt the butter
- A large mixing bowl and a spatula to make the filling
- An electric hand whisk or a stand mixer to whip the cream
- A palette knife to loosen the cheesecake from the tin
- A sharp knife and a chopping board to slice the lime
Instructions to Make Mary Berry Lemon And Lime Cheesecake
To make this lemon and lime cheesecake, follow these steps:
Step 1: Make the biscuit base
- Line the base of the springform tin with baking parchment and grease the sides with butter or cooking spray.
- Mix the crushed biscuits, melted butter, and sugar in a bowl until well combined.
- Press the mixture evenly and firmly into the base of the tin, using the back of a spoon or your fingers.
- Chill in the fridge for at least 15 minutes to set.
Step 2: Make the filling
- In a large mixing bowl, whisk the cream cheese and condensed milk with an electric hand whisk or a stand mixer until smooth and creamy.
- Add the lemon and lime zest and juice and whisk again until thickened and well combined.
- Spoon the filling over the biscuit base and spread it evenly with a spatula.
- Cover the tin with cling film and chill in the fridge for at least 4 hours or up to 24 hours to set.
Step 3: Make the topping
- When ready to serve, remove the cheesecake from the fridge and run a palette knife around the edge of the tin to loosen it.
- Carefully release the springform and transfer the cheesecake to a serving plate or platter.
- Peel off the baking parchment from the base.
- In a small bowl, whip the cream with an electric hand whisk or a stand mixer until soft peaks form.
- Spoon or pipe the whipped cream over the top of the cheesecake, leaving some space around the edge.
- Decorate with lime slices and some extra lemon and lime zest if desired.
- Cut into slices and enjoy!
What Do I Serve With Mary Berry Lemon And Lime Cheesecake?
Mary Berry Lemon And Lime Cheesecake can be served on its own, or with some fresh or canned fruits, such as berries, mangoes, or pineapple. You can also drizzle some chocolate, caramel, or fruit sauce over the cheesecake for extra flavor and decadence. Alternatively, you can serve the cheesecake with some ice cream, sorbet, or yogurt for a refreshing contrast.
Pro Tips to Make Perfect Mary Berry Lemon And Lime Cheesecake
Here are some pro tips to make the perfect Mary Berry Lemon And Lime Cheesecake:
- Make sure the cream cheese is at room temperature before mixing it with the condensed milk, as this will prevent lumps and ensure a smooth filling.
- Use full-fat cream cheese and condensed milk for the best flavor and texture. Low-fat or fat-free versions may not set properly and may taste bland.
- Whisk the lemon-lime juice and zest well with the cream cheese and condensed milk, as this will help thicken the filling and add flavor.
- Chill the cheesecake for at least 4 hours or up to 24 hours to set the filling and enhance the flavor. Do not freeze the cheesecake, as this may affect the texture and taste.
- Whip the cream for the topping just before serving, as this will ensure a light and fluffy consistency. Do not overwhip the cream, or it will become grainy and buttery.
How do I store and freeze my cheesecake?
- Store cheesecake covered in the fridge for up to 3 days
- Make sure the cheesecake is fully chilled before covering
- Cover with cling film or foil to prevent drying out
- Freeze whole cheesecake or individual slices
- Wrap very tightly in cling film, then foil
- Place in an airtight container if freezing the whole cake
- Frozen cheesecake keeps 3 months in freezer
- Thaw overnight in the fridge before serving
Here are some frequently asked questions about cheesecakes and their answers:
How do I prevent cracks in my cheesecake?
Cracks in cheesecakes are usually caused by overbaking, temperature changes, or air bubbles. To prevent cracks, you can try the following tips:
- Do not overmix the filling, as this can incorporate too much air into the batter.
- Do not overbake the cheesecake, as this can dry out and shrink the filling. The cheesecake is done when it is slightly wobbly in the center, but firm around the edges.
- Do not open the oven door while baking, as this can cause temperature fluctuations and cracks.
- Let the cheesecake cool gradually in the oven with the door slightly ajar, then on a wire rack, then in the fridge. This will prevent sudden temperature changes and cracks.
- If cracks do appear, you can cover them with whipped cream, fruit, or chocolate, or use a knife or a spatula to smooth them out.
How do I vary the flavors of my cheesecake?
You can easily vary the flavors of your cheesecake by changing the biscuits, the cream cheese, the condensed milk, the citrus fruits, or the toppings. Here are some ideas to inspire you:
- Use ginger snaps, shortbread, or chocolate cookies instead of digestive biscuits for the base.
- Use mascarpone, ricotta, or cottage cheese instead of cream cheese for the filling. You may need to adjust the amount of condensed milk and lemon juice accordingly.
- Use evaporated milk, coconut milk, or dulce de leche instead of condensed milk for the filling. You may need to adjust the amount of cream cheese and lemon juice accordingly.
- Use oranges, grapefruits, or tangerines instead of lemons and limes for the filling. You may need to adjust the amount of juice and zest accordingly.
- Use fresh or canned fruits, jam, chocolate, caramel, or nuts instead of whipped cream and lime slices for the topping.
Nutrition value per serving (based on 8 servings):
- Calories: 708 kcal
- Sugar: 46.5 g
- Fat: 49.6 g
- Saturated fat: 30.4 g
- Salt: 0.85 g
- Protein: 9.1 g
- Carbohydrates: 58 g
I hope you enjoyed this blog post and learned how to make this lemon and lime cheesecake recipe from Mary Berry. This cheesecake is a perfect dessert for any occasion, as it is easy, quick, and delicious. It has a crunchy biscuit base, a creamy and tangy filling, and a simple whipped cream topping. It can be made ahead of time and chilled in the fridge until ready to serve. Plus, it only takes 10 minutes to prepare and uses simple ingredients that you probably already have in your kitchen.
If you try this recipe, please let me know how it turned out in the comments below. I would love to hear from you and see your photos. You can also share your feedback and suggestions for improving this recipe or making it your own.
Thank you for reading and happy baking!