Lime cheesecake

27 Feb

Whilst shopping in the supermarket the other day, I saw some large limes on sale and they looked delicious, so I bought four of them to do some baking. Cream cheese was also on special offer that day, so I just knew I had to make a lime cheesecake. I didn’t want to make a baked cheesecake, I prefer that for more dense flavours, so a no bake cheesecake it was to be. Lime cheesecake reminds me of summer, sun and good times with friends! Shame about the lack of summer and sun just now!!!

This recipe can be either made as one large cheesecake and several mini cheesecakes. I got about four individual cheesecakes from this and a large one.

lime cheesecake


For the base

200g ginger nut biscuits

100g butter


For the topping

250g full fat cream cheese

Juice of 4 limes

Zest of 2-4 limes (depends on your tastes)

397g tin of condensed milk

250ml double cream

4 sheets gelatine



Grease a springform baking tin with some non stick spray. If making individual cheesecakes, cut out some acetate to the correct size to fit in metal food rings to prevent sticking.

Bash up the ginger nut biscuits in a plastic bag with a rolling pin until it resembles crumbs. If you have a food processor, put it in that, so much easier! Melt the butter and then mix with the biscuit crumbs. Press down into the mould using the back of a spoon.

Soak the gelatine in some cold water. In a large bowl, mix together the cream cheese and condensed milk. Using a microplane, zest two of the limes into the cheese mixture. You can zest more of the limes if you want, it just depends on how tangy you want your cheesecake to be. Then extract the juice from the limes.

In a separate bowl, whip the cream to stiff peaks. I did this by hand as I prefer not to overwhip the cream with a hand mixer.

Heat up some of the lime juice in the microwave and dissolve the gelatine in it. Strain through a chinois and then mix with the cream cheese mixture. Add the remaining lime juice and then mix the cream through. Pour on top of the biscuit base and leave to set in the fridge a few hours.

I served my individual cheesecakes with a white chocolate collar to add some decoration to it.


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12 Responses to “Lime cheesecake”

  1. Karen 27. Feb, 2014 at 6:38 pm #

    BEAUTIFUL and such gorgeous ingredients too! Karen

  2. Choclette 27. Feb, 2014 at 6:49 pm #

    Your individual cheesecakes look both cute and elegant at the same time. The lime and ginger flavours make me wish I had one in front of me now – lovely.

  3. Glamorous Glutton 27. Feb, 2014 at 10:07 pm #

    This is so cute, really pretty. I bet the lime cheesecake is really refreshing. GG

  4. Martine Roc 28. Feb, 2014 at 9:49 am #

    Sounds and looks perfect but at the moment I have very little time to make it but it is as we say here “asignatura pendiente”.

  5. London Unattached Lifestyle and Travel 28. Feb, 2014 at 2:05 pm #

    very pretty! but how do you make the chocolate collar?

  6. Sylvia 28. Feb, 2014 at 4:08 pm #

    Very elegant! Must taste superb :)

  7. Jacqueline 02. Mar, 2014 at 10:55 am #

    Now your next post has to be how to make that chocolate collar. The cheescake looks amazing. I make mine in a similar fashion but with cream and soft cheese, no gelatine.

  8. Janie 03. Mar, 2014 at 7:24 pm #

    That’s so pretty! I bet they go down a storm at a dinner party.
    Janie x

  9. Morgan @ Peaches, Please 04. Mar, 2014 at 11:37 pm #

    The white chocolate collar is a really lovely detail. It elevates the entire dessert.

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