lemon and lime cheese cake

Refreshing Lemon and Lime Cheese Cake Recipe

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Welcome to a new take on dessert: our lemon and lime cheesecake. It’s a perfect mix of tangy citrus and smooth creaminess. Your taste buds and guests will love its zesty flavor.

This cheesecake blends the tang of lemon and lime with creamy goodness. It offers a delightful taste balance that will keep you coming back for more. It’s a hit for fans of traditional cheesecakes and those up for new flavors.

Creating this dessert is easy. With clear steps and top baking tips, anyone can make it. This is a special treat that’s perfect when you’re craving something sweet and sour. Let’s get started on making it.

Ready for a fun food journey? Let’s collect the ingredients and get ready to bake. This lemon and lime cheesecake will be a hit with everyone. It’s tangy, creamy, and completely indulgent.

Ingredients and Preparation

Making a yummy lemon and lime cheesecake is simpler than it seems. You only need a few items and clear steps. This dessert will give your mealtime a zesty kick. You’ll need some basic things for this amazing sweet.


Here’s what you need for this cake:

Crust Filling
  • 1 ½ cups graham cracker crumbs
  • 1/3 cup melted butter
  • 2 tablespoons sugar
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest

You can get all these at your nearby store. Now, with ingredients in hand, let’s dive into the cooking.


1. Heat your oven to 325°F (160°C).

2. In a bowl, mix graham cracker crumbs, melted butter, and sugar for the crust. Mix well.

3. Press this crust mixture onto a 9-inch springform pan evenly.

4. In another bowl, beat cream cheese and sugar until soft and creamy.

5. Add eggs one by one, and stir after putting each one in.

6. Mix in lemon juice, lime juice, lemon zest, and lime zest. Blend well for all flavors to mix.

7. Pour this mixture over the crust in the pan.

8. Bake for 45-50 minutes. The edges should be set but the center slightly wobbly.

9. Take the cake out and cool it in the pan on a rack.

10. Cool it more in the fridge for 4 hours or overnight to make it firm.

Your lemon and lime cheesecake is set. Top it with more fruit or cream to make it sweeter. Dig in and enjoy!

Tips and Variations

Creating the perfect cheesecake might seem hard, but Mary Berry has your back. She offers tips and cool twists. From crushing biscuits to whipping cream, she knows it all. Let’s learn from her and get creative with cheesecake.

Mary suggests using full-fat condensed milk and low-fat cream cheese. This mix makes the cheesecake rich and creamy. But, it’s also healthier because the fat is less. The mix of lemon and lime adds a sweet and tangy taste.

Now, about the crust. Mary says to crush biscuits for the base. It’s not only fun but also a family-friendly activity. Put the biscuits in a bag and crush them. You’ll get a buttery base that goes well with the creamy filling.

Feeling brave? Why not try new twists on the lemon and lime cheesecake? Add in orange or grapefruit for something different. Or, use ginger biscuits for a warm, spicy touch. There are many flavors to explore, so have fun finding your favorite.

“Cheesecake is a versatile dessert that allows for creativity and personal preferences. Don’t be afraid to experiment and find what works best for you.” – Mary Berry

Stick with the classic or try new flavors. With Mary Berry’s advice, your cheesecakes will be amazing. Cheesecake can be anything you want, and making it is a joy with her guidance.


The lemon and lime cheesecake recipe shakes up dessert time with its zesty flavors. It’s a creamy delight, perfect for any event. The mix of lemon and lime delivers a burst of fruity taste, pleasing everyone.

We’ve given you a step-by-step guide on making this yummy cheesecake. From crushing biscuits for the base to mixing cream for the filling, it’s all here. The advice from top chef Mary Berry tells us to pick full-fat condensed milk and cream cheese. This adds extra creaminess and taste to your cheesecake.

Feel free to spruce up the basic recipe to make it your own. Try swapping lemon and lime for orange or grapefruit. You could even spice up the base with a bit of ginger. Don’t be afraid to try new things!


What is the recipe for the refreshing lemon and lime cheesecake?

The recipe for this cheesecake starts with a biscuit crust. The filling is a lemon and lime mix with condensed milk and cream cheese. You can find the full recipe in Section 2.

Can I use different citrus flavors in the cheesecake?

Yes, changing the fruits is okay in the cheesecake. You can use oranges or grapefruits instead of lemons and limes. This way, you get to pick your favorite flavors.

What are some tips from Mary Berry for making the lemon and lime cheesecake?

Mary Berry suggests using full-fat dairy for a tastier cheesecake. She advises on crushing the biscuits just right for the crust. She also gives tips on making the cream topping fluffy. More advice is in Section 3.

Can I make a low-fat version of the lemon and lime cheesecake?

Making this cheesecake less fattening is possible with light cream cheese. Just know it might not be exactly the same in texture or taste. This can be a good option for those watching their fat intake.

Are there any variations I can try with the lemon and lime cheesecake recipe?

Yes, you can add your twist to this recipe. One idea is to use ginger biscuits for the base. You can also play around with the toppings, like adding fresh fruit or chocolate sauce. Changing the base and toppings can make the cheesecake feel new and exciting.

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