Bake Joy with Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe

Mary innovative zesty lemon & lime cheesecake blends tangy citrus with creamy decadence in a dessert that sparks pure joy.

Whispers of bright flavors dance across a silky smooth canvas waiting to delight your palate.

Culinary magic happens when simple ingredients transform into something extraordinary.

Citrus notes weave through each delectable bite, creating a symphony of refreshing taste.

Smooth cream cheese provides a luxurious backdrop for zesty lime and lemon accents.

Sophisticated yet approachable, this dessert promises to impress without overwhelming your kitchen skills.

Take a slice and let yourself be transported to a world of pure deliciousness.

FAQs

• What makes Mary Berry's lemon and lime cheesecake different from other cheesecake recipes?

This recipe uses both lemon and lime zest and juice, creating a more complex and vibrant citrus flavor profile that sets it apart from traditional single-citrus cheesecakes.

• Can I use low-fat cream cheese for this recipe?

While you can substitute low-fat cream cheese, the texture and richness might be slightly different. Full-fat cream cheese provides the best creamy consistency and rich flavor for this classic cheesecake.

• Do I need any special equipment to make this cheesecake?

You’ll need a food processor or rolling pin to crush biscuits, a springform tin for easy removal, and basic mixing bowls. A electric mixer can help, but hand whisking works too.

Reasons to Enjoy Mary Berry’s Lemon & Lime Cheesecake

• Craft a Citrusy Delight: Burst with vibrant lemon and lime flavors that dance on your taste buds, creating a refreshing dessert experience that's both tangy and sweet.
• Minimal Effort, Maximum Pleasure: Simple ingredients and straightforward steps make this cheesecake accessible for bakers of all skill levels, ensuring a stress-free preparation.
• Perfect Party Showstopper: Impress guests with a stunning dessert that looks professionally made but requires minimal culinary expertise, making it ideal for gatherings and special occasions.
• No-Bake Brilliance: Skip the oven and enjoy a cool, creamy treat that sets perfectly in the refrigerator, saving time and energy while delivering maximum flavor.

Ingredients List for Mary Berry’s Cheesecake

• Digestive Biscuits: Classic British cookies that provide a sweet and crumbly foundation for the cheesecake.
• Butter: Melted butter helps bind the biscuit crumbs and creates a firm, compact base.

• Cream Cheese: A rich and creamy ingredient that forms the primary texture of the cheesecake.
• Caster Sugar: Fine sugar that dissolves easily and sweetens the cream cheese mixture.
• Double Cream: Provides lightness and a smooth, airy texture to the cheesecake filling.
• Lemon Zest: Adds bright, intense citrus flavor to the cheesecake.
• Lime Zest: Contributes a tangy and zesty dimension to the dessert.
• Lemon Juice: Enhances the citrus flavor and adds a slight tartness.
• Lime Juice: Provides additional citrus complexity and brightness.

• Lemon Zest, Lime Zest: Optional decorative elements that intensify the citrus aroma.
• Whipped Cream, Citrus Slices: Optional toppings that add visual appeal and extra flavor.

How to Make Mary Berry’s Lemon & Lime Cheesecake

Step 1: Crush the Base

Grab digestive biscuits and transform them into fine crumbs using a food processor or rolling pin. Drizzle melted butter over the crumbs and mix thoroughly until the mixture resembles wet sand.

Press this buttery base firmly into the bottom of a springform pan, creating an even layer. Pop the pan into the refrigerator and let it chill for half an hour to set solidly.

Step 2: Whip the Creamy Filling

In a spacious mixing bowl, cream together cream cheese and sugar until silky smooth. Zest and juice lemons and limes, then fold them into the mixture.

In a separate bowl, whip double cream until soft peaks form gracefully. Gently incorporate the whipped cream into the cheese mixture, blending until completely combined and luxuriously light.

Step 3: Build the Cheesecake

Transfer the luscious filling onto the chilled biscuit base, spreading it evenly with a spatula. Use smooth, gentle motions to create a perfectly level surface.

Return the cheesecake to the refrigerator and allow it to set for a minimum of 4 hours, though overnight will yield the most divine results.

Step 4: Final Flourish

Just before serving, add a beautiful finishing touch.

Sprinkle additional citrus zest across the top, or garnish with delicate whipped cream and thin citrus slices. Carefully release the cheesecake from the springform pan and serve chilled, ready to delight your guests with its zesty, creamy perfection.

Expert Tips for Mary Berry’s Lemon & Lime Cheesecake

• Use a microplane or fine grater to capture maximum citrus oils without the bitter white pith for intense flavor.
• Allow the cheesecake to set in the refrigerator for at least 4 hours or overnight to achieve a firm, creamy texture.
• Press the biscuit base firmly and evenly to create a solid foundation that won't crumble when serving.
• Gently fold whipped cream into the cream cheese mixture to maintain its light, airy consistency and prevent deflating.
• Run a warm knife under hot water and wipe dry before cutting to create clean, precise slices of cheesecake.

Creative Variations of Mary Berry’s Cheesecake

• Vegan Citrus Dream: Replace cream cheese with cashew-based cream cheese, use coconut whipped cream, and swap digestive biscuits with almond flour and dates for the base.
• Gluten-Free Zesty Delight: Substitute digestive biscuits with gluten-free graham crackers or ground almonds, ensuring all ingredients are certified gluten-free.
• Reduced Sugar Citrus Blast: Use stevia or monk fruit sweetener instead of caster sugar, incorporate Greek yogurt for added protein and reduced calorie content.
• No-Bake Berry Fusion: Add mixed berry compote on top, replace some citrus juice with berry puree, create a raspberry-infused cream cheese layer for extra flavor complexity.

Recommended Pairings for Mary Berry’s Cheesecake

Craft a zesty gin and tonic with fresh lime and lemon wedges to complement the cheesecake’s bright flavors.

Select a crisp prosecco or champagne with citrusy notes that will enhance the tangy dessert’s refreshing profile.

Brew a cold lavender or mint-infused iced tea that balances the creamy cheesecake with a light, aromatic touch.

Choose a chilled moscato or sweet Riesling that mirrors the citrus undertones and provides a delightful smooth contrast.

Best Ways to Store Mary Berry’s Cheesecake Fresh

• Store leftovers in an airtight container or cover the springform tin with plastic wrap. Keep chilled for up to 3-4 days in the refrigerator to maintain freshness and texture.
• Wrap individual slices or the whole cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Place parchment paper between slices if freezing multiple pieces to prevent sticking and preserve quality.
• Always serve directly from the refrigerator for the best taste and texture. Let sit at room temperature for 5-10 minutes before serving to soften slightly.

Mary Berrys Zesty Lemon & Lime Cheesecake Recipe

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4.6 from 38 reviews

• Total Time: 4 hours 20 minutes
• Yield: 8 1x

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Description

Zesty lemon & lime cheesecake by Mary Berry delivers a tangy symphony of citrus delight. Creamy layers melt on palates, promising a dessert that balances sweet sophistication with refreshing brightness you’ll savor until the last delectable bite.

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Ingredients

Scale 1x2x3x

Biscuit Base:

• 250 grams (8.8 ounces) digestive biscuits, crushed
• 100 grams (3.5 ounces) unsalted butter, melted

Cheesecake Filling:

• 300 grams (10.6 ounces) full-fat cream cheese
• 250 milliliters (8.5 fluid ounces) double cream
• 100 grams (3.5 ounces) caster sugar
• Zest of 1 lemon
• Juice of 1 lemon
• Zest of 1 lime
• Juice of 1 lime

Topping:

• Lemon zest
• Lime zest
• Whipped cream
• Thin lemon slices
• Thin lime slices

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Instructions

1. Create a fine, sandy texture by pulverizing digestive biscuits in a food processor or using a rolling pin, ensuring uniform crumb consistency.
2. Incorporate melted butter thoroughly with the biscuit crumbs, mixing until the mixture resembles wet sand.
3. Transfer the buttery crumb mixture into a 20cm springform tin, pressing firmly and evenly across the base to create a compact foundation.
4. Refrigerate the biscuit base for 30 minutes, allowing it to solidify and develop a stable structure.
5. In a spacious mixing bowl, combine cream cheese and caster sugar, whisking until achieving a silky, lump-free consistency.
6. Integrate fresh lemon and lime zest along with their extracted juices, blending completely to infuse citrusy notes throughout the mixture.
7. Separately whip double cream until soft, billowy peaks emerge, indicating perfect whipping consistency.
8. Delicately fold the whipped cream into the cream cheese mixture, maintaining airiness while ensuring thorough incorporation.
9. Transfer the zesty filling onto the chilled biscuit base, spreading uniformly with a spatula to eliminate air pockets.
10. Smooth the surface meticulously for a polished appearance.
11. Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to allow complete setting and flavor melding.
12. Prior to serving, optionally embellish with additional citrus zest, delicate cream swirls, or translucent citrus slices.
13. Gently release from the springform tin and serve chilled for optimal texture and flavor.

Notes

• Ensure biscuits are finely crushed for a smooth, compact base that holds together perfectly when sliced.
• Chill the base thoroughly to create a firm foundation that prevents the filling from seeping through.
• Use room temperature cream cheese to avoid lumps and achieve a silky, creamy texture in the filling.
• Zest citrus fruits before juicing to maximize flavor extraction and add vibrant citrus notes throughout the cheesecake.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Desserts
• Method: Chilling
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 414
• Sugar: 22 g
• Sodium: 110 mg
• Fat: 36 g
• Saturated Fat: 21 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.3 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 95 mg