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