Lime and Lemon Cheesecake

Lime and Lemon Cheesecake

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To serve – 4 to 6
Preparation time – 15 minutes + chilling time 30 minutes
Cooking time – Chill overnight

A simple but utterly delicious cheesecake.

Nutritional count per batch
Energy 668 kcal; Saturated Fat 25g; Saturated Fat 16g; Sodium 471mg


10 digestive biscuits, crushed 50 g/1 ¾ oz butter, melted 25 g/1 oz demerara sugar 150 ml/5 fl oz double cream 397 g tin full-fat condensed milk 175 g/6 oz full-fat cream cheese (not chilled) Grated zest and juice of 1 ½ limes Grated zest and juice of 2 lemons 150 ml/ 5 fl oz double or whipping cream, to decorate ½ lime, thinly sliced, to decorate


  1. Place the crushed biscuits together with the butter and sugar in medium bowl and stir until thoroughly mixed.
  2. Turn the crust mixture into a 20 cm/8 in loose-bottomed tart tin and press firmly and evenly over the bottom and up the sides using back of a metal spoon. Chill for at least 30 minutes until set.
  3. Place the double cream, condensed milk and cream cheese in a bowl with both lime and lemon zests.
  4. Mix thoroughly. Using a balloon whisk, gradually whisk in the lime and lemon juices and continue whisking until the mixture thickens.
  5. Pour the lime and lemon filling into the crumb crust and spread it evenly. Cover with cling film and chill overnight.
  6. Before serving, whip cream until it just holds its shape.
  7. Decorate the top of the cheesecake with swirls of cream and slices of lime.
  8. Return to fridge until ready to dish up.

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