Lemon & Lime Cheesecake
Light and Refreshing are not words you would normally associate with a cheesecake. They well describe this one. It is easy to make and you can do so in 10 minutes then allow it to set. I would make this one the day before if making it for a special day. This will ensure it has plenty of time to set.
Don’t buy the expensive branded cream cheese as you can get the supermarket own brand ones for a fraction of the price. Dont use low fat as it won’t set! Shop wisely and you can make this dessert for less than €5
Ingredients
Allergens : Contains Gluten & Lactose
The Base
Digestive biscuits - 400g
Butter - 75g
The Topping
Cream Cheese - 750g USE FULL FAT. LOW FAT CREAM CHEESE WILL NOT SET
Cream - 100ml
Caster Sugar - 150g
Lemon - 1 large. Juice & Zest
Lime - 2, Juice of 2 & Zest of 1
Vanilla Extract - 1 tsp
Instructions
1
Getting Ready
You will need - 1 food processor, Hand blender or bowl and whisk. 1 Spatula or wooden spoon, 1 x 23cm springform tin and 1 small pot.
2
Blitz the biscuits in the food processor till they are broken into a fine crumb. If you don't have a food processor do the best you can with your hands or a rolling pin.
3
Melt the butter in the pot the turn off the heat and add the biscuit crumbs.
4
Mix well then pour into the base of the tin. Spread out until it covers the entire base then gently pat it down.
5
Cover with cling film or tin foil (A plastic bag will do if you have neither) and leave in the fridge for 1 hour.
6
Zest the lemon and lime into the food processor. Hold a little back for the top when made.
7
Place the cream cheese, sugar and vanilla in the food processor then add the juice of the lemon and limes.
8
Blitz for about 1 minute then add the cream and blitz for 1 minute more. Remove the lid, stir well ensuring you scrape any mix stuck on the edges into the mix.
9
Place the lid back on then blitz again for another minute.
10
Taste, it should be nice and fresh with a nice hit of lemon and lime.
11
Pour this onto the base then spread out evenly. Tap the sides of the tin to get rid of any air pockets then cover and place in the fridge for 4 hours or overnight if possible.
12
To remove it from the tin, place some really hot, not boiling water in a deep jug or pint glass.
13
Pop a pallet knife or a thin knife if you don't have one into the water and leave for 30 seconds.
14
Remove the knife from the water then run it around between the cheesecake and the tin. Push all the way down so you also separate the base.
15
You will need to dip the knife back into the water a few times till done.
This is the easiest cheesecake I have ever made. I made it at Christmas with mascarpone cheese as I couldn’t get cream cheese and it worked a treat. Made it again yesterday with cream cheese and it was perfect. No raw eggs which normally turns me off making this. So easy and quickly put together. Not a crumb left which to me is testimony of how good this really is. Thanks Liam.
Which supermarket brand cream cheese do you recommend? Used Lidl cream cheese once when making a cheesecake and it was a disaster- it didnt set at all!
I used Tesco and Aldi and both worked out great. This particular one was Tescos
Will definately try sounds delicious xx
Will it set firm enough without the need for gelatine.
Hi Mary. Lemon is a natural setting agent so once you follow the recipe as written it should set fine for you.
Do you need to line the Base of the tin first? Thks
You can, but there is no need once you grease the tin with butter or margarine.
Total flop, it never set at all. After an overnight in the fridge it was still fluid so I poured off the topping & added melted sheet gelatine. Still didn’t set fully after another 4 hours.
Very tasty muck was the verdict in my house. What went wrong? Too much lemon & lime juice?
If gelatine didn’t even set it then there is an issue with one of the ingredients or you made a mistake while making it. Some people reported back that Lidl and Aldi cream cheese wasn’t setting for them. Though the recipe has been viewed and downloaded tens of thousands of times and many have said those two brands also worked for them.
I would think it is a problem with the cream. Sometimes cream just won’t whip, I don’t know why but it is something I have seen many times over the years. If this is the case then there was nothing you could do to prevent it.
Thank you I have made cheesecake often in the past successfully so couldn’t understand it and that’s the conclusion I came to also. ??
Low fat cream cheese doesn’t work either. Make sure to read the intros to my recipes as I will tell you important things like this.
Great recipe, worked well, and can be made gluten free easily by replacing the ordinary biscuits in the base with gluten free ones. 🙂
Tried this and followed the instructions it did not set any idea what went wrong ?
It could have been the cream cheese or the cream. As I said in another comment, sometimes cream doesn’t whip and I don’t know why. I seen it many times over the years including when I was a kid working for my aunt and uncles milk business. Also make sure to use real full fat cream and full fat cream cheese.
Thank you will try it again the taste is so refreshing loved it .
Made this using Tesco cream cheese, set beautifully overnight. Went down a treat after dinner today. Delicious!
Thank you for this recipe. It was so easy and very tasty. A perfect dessert for an occasion and I love that it is made in advance. It set perfectly, I whipped the cream before adding it to the rest of the ingredients.