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Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe

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4 from 54 reviews

  • Author: admin
  • Total Time: 4 hours 20 minutes
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian

Description

Mary Berry’s Zesty Lemon & Lime Cheesecake is a refreshing no-bake dessert featuring a crunchy biscuit base topped with a creamy, tangy lemon and lime-infused filling. This cheesecake combines the smoothness of full-fat cream cheese and double cream with the vibrant zest and juice of citrus fruits, perfectly balanced by a hint of sweetness. Ideal for summer gatherings or an elegant finish to any meal.

Ingredients

Scale

For the Base

  • 200g digestive biscuits (or graham crackers)
  • 75g unsalted butter, melted

For the Filling

  • 600g full-fat cream cheese, softened
  • 300ml double cream
  • 100g icing sugar
  • Zest of 1 lemon
  • Zest of 1 lime
  • Juice of 1 lemon
  • Juice of 1 lime
  • 2 tbsp powdered gelatin (or agar-agar as a vegetarian substitute)

Instructions

  1. Prepare the base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin to get even crumbs.
  2. Mix the base: In a bowl, combine the biscuit crumbs with melted butter until the mixture resembles wet sand, ensuring the crumbs are well coated.
  3. Form the base: Press the crumb mixture firmly into the base of a 20cm (8-inch) springform tin, creating an even layer. Refrigerate for 30 minutes to set.
  4. Beat cream cheese and sugar: In a large bowl, beat the softened cream cheese with icing sugar until smooth and creamy using an electric mixer or whisk.
  5. Whip the cream: In a separate bowl, whip the double cream until it holds soft peaks, making sure not to overwhip.
  6. Add citrus zest and juice: Zest the lemon and lime, then add the zest and juice of both fruits to the cream cheese mixture. Stir gently to combine the flavors evenly.
  7. Prepare gelatin: Dissolve the powdered gelatin in a small amount of warm water according to packet instructions; if using agar-agar, prepare as directed for a vegetarian option. Allow it to cool slightly, then stir it into the cream cheese mixture until fully incorporated.
  8. Combine whipped cream: Gently fold the whipped cream into the cream cheese mixture until smooth and fully blended, avoiding deflating the cream.
  9. Assemble cheesecake: Spoon the creamy filling onto the chilled biscuit base, smoothing the top with a spatula for a neat finish.
  10. Chill to set: Refrigerate the assembled cheesecake for at least 4 hours, ideally overnight, to allow it to set properly and develop flavors.
  11. Remove from tin: Once set, carefully remove the cheesecake from the springform tin by loosening the sides.
  12. Garnish and serve: Garnish with extra lemon and lime zest or thin citrus slices for a decorative and flavorful touch before serving.

Notes

  • This cheesecake is no-bake, relying on gelatin to set the creamy filling.
  • You can substitute agar-agar for gelatin to keep it vegetarian-friendly.
  • Ensure the cream cheese is softened to avoid lumps in the filling.
  • Use fresh citrus for the best zesty flavor.
  • Chilling time is crucial for the cheesecake to set properly.
  • To crush biscuits without a processor, use a rolling pin and a zip-lock bag.
  • For a gluten-free version, substitute gluten-free biscuits.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

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Find it online: https://mamabrisrecipes.com/mary-berrys-zesty-lemon-and-lime-cheesecake-recipe/