If you’re craving a dessert that perfectly balances bright citrus zing with creamy indulgence, you are in for a treat with Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe. This cheesecake is an absolute showstopper—it’s light, tangy, and velvety smooth with a buttery biscuit base that adds the perfect crunch. The combination of lemon and lime makes it refreshingly different, bringing a sunny twist to the classic cheesecake. Whether you’re making it for a special occasion or just because you deserve a sweet pick-me-up, this recipe is sure to become a beloved favorite in your dessert repertoire.
Ingredients You’ll Need
This recipe relies on simple, everyday ingredients, each chosen for its role in creating the perfect balance of flavors and textures. From the crisp digestive biscuit base to the creamy richness of the filling, every component works harmoniously to make this cheesecake irresistible.
- 200g digestive biscuits: The buttery, slightly sweet crumbs form a sturdy and delicious base.
- 75g unsalted butter, melted: Helps bind the biscuit crumbs together while adding richness.
- 600g full-fat cream cheese, softened: The creamy heart of the cheesecake, providing smooth texture and tanginess.
- 300ml double cream: Whipped to soft peaks, it adds lightness and airy fluffiness to the filling.
- 100g icing sugar: Sweetens the filling without adding graininess.
- Zest of 1 lemon: Delivers fresh, aromatic citrus notes that brighten the cheesecake.
- Zest of 1 lime: Adds a zingy, slightly bitter edge that complements lemon beautifully.
- Juice of 1 lemon: Provides essential acidity, balancing sweetness perfectly.
- Juice of 1 lime: Contributes a refreshing tartness to the filling.
- 2 tbsp powdered gelatin (or agar-agar): Sets the cheesecake firmly while keeping it creamy; agar-agar works well for vegetarians.
How to Make Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe
Step 1: Prepare the Biscuit Base
Start by crushing those digestive biscuits until they’re fine crumbs—you want that sand-like texture so the base holds together nicely. Mixing the crumbs with melted butter creates a rich mixture that’s perfect for pressing into your springform tin. Chill this base in the fridge for about 30 minutes to make sure it’s firm and ready for the luscious filling.
Step 2: Make the Creamy Filling
Beat together the cream cheese and icing sugar until you get a luxuriously smooth and creamy mixture — this will be the foundation of your cheesecake’s luscious texture. Meanwhile, whip the double cream in a separate bowl until it holds soft peaks; this airy component ensures the filling doesn’t feel too heavy or dense.
Step 3: Add the Zesty Flavors
Gently fold in the zests and juices of lemon and lime into your cream cheese mixture, infusing it with crisp citrus notes that truly define this cheesecake. The balance of lemon and lime zests creates a vibrant aroma, while the juices add the essential tang that makes every bite refreshing.
Step 4: Incorporate the Gelatin
Dissolve the gelatin powder in a small amount of warm water following the package instructions, then allow it to cool slightly so it won’t curdle your filling. Stir the gelatin carefully into the cream cheese and citrus mixture, helping the cheesecake to set firmly while retaining its silky texture.
Step 5: Fold in the Whipped Cream
Now for the delicate task—fold the whipped double cream gently into the cream cheese mixture. This step brings lightness and volume to the cheesecake. Be patient and use a gentle hand to keep all that beautiful air you whipped in!
Step 6: Assemble and Chill
Pour the zesty filling over your chilled biscuit base, smoothing out the top with a spatula for a clean finish. Pop the entire cheesecake into the fridge for at least four hours to let it set properly; overnight chilling is even better for the flavors to meld beautifully and the texture to firm up perfectly.
How to Serve Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe
Garnishes
Elevate your cheesecake presentation with a sprinkling of extra lemon and lime zest atop the set cheesecake. Thin slices or delicate twists of citrus peel add a visually stunning and aromatic touch. You can also add a few fresh mint leaves for a pop of green and a hint of freshness.
Side Dishes
This cheesecake pairs wonderfully with a handful of fresh berries like raspberries or blueberries, their natural sweetness offsetting the zesty tang perfectly. If you want to keep it simple, a dollop of lightly whipped cream or a drizzle of raspberry coulis adds a gorgeous contrast in flavor and texture.
Creative Ways to Present
For an extra special touch, try serving individual slices on pretty plates with a sprinkle of crushed biscuits around the edge for crunch and presentation flair. You can even layer the cheesecake filling with a tangy fruit compote in clear glasses for a refreshing parfait-inspired twist on Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe.
Make Ahead and Storage
Storing Leftovers
Once made, this cheesecake keeps wonderfully in the fridge for up to three days if covered tightly with cling film or kept in an airtight container to prevent it from absorbing other odors. This makes it a perfect dessert to prepare in advance for gatherings or dinner parties.
Freezing
If you want to freeze Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe, wrap it carefully in plastic wrap and aluminum foil to protect the delicate flavors and textures. Frozen, it can last up to one month; just thaw slowly in the fridge overnight before serving to maintain its creamy consistency.
Reheating
This cheesecake is best enjoyed chilled rather than reheated. If you prefer it at room temperature, simply leave it out for 20 to 30 minutes before serving, but avoid any heat as it will alter the texture and cause melting.
FAQs
Can I use a different type of biscuits for the base?
Absolutely! While digestive biscuits give a classic flavor and texture, graham crackers or even shortbread biscuits work beautifully for a different but equally delicious twist.
Is it possible to make this cheesecake vegetarian?
Yes! Replace the powdered gelatin with agar-agar, a plant-based setting agent. Just make sure to follow the instructions on the agar-agar packet for the best results.
Can I use low-fat cream cheese instead of full-fat?
To get the creamiest texture and richest flavor, full-fat cream cheese is best. Low-fat versions might result in a less smooth and less stable filling.
How do I prevent the cheesecake from becoming watery?
Properly dissolving and cooling the gelatin before mixing it in is key, as well as folding the whipped cream gently without overmixing. Also, be sure not to over-whip the cream to avoid water separation.
Can I make this cheesecake dairy-free?
This recipe relies heavily on cream cheese and double cream, but you could experiment with high-quality dairy-free cream cheese and coconut cream substitutes. Just keep in mind the texture and flavor might differ slightly from the original.
Final Thoughts
There’s something truly magical about Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe that makes it a timeless favorite—its bright citrus zing, smooth creaminess, and buttery base come together in perfect harmony. Whether it’s for a sunny afternoon treat or your next dinner party finale, this cheesecake will impress everyone with its vibrant flavor and elegant simplicity. Give it a go and let this recipe bring a little sparkle to your dessert table!
Print
Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: British
- Diet: Vegetarian
Description
Mary Berry’s Zesty Lemon & Lime Cheesecake is a refreshing no-bake dessert featuring a crunchy digestive biscuit base topped with a smooth and creamy citrus-infused cream cheese filling. This lightly tangy cheesecake combines lemon and lime zest and juice with whipped double cream, making it perfect for a light, summery treat.
Ingredients
Base
- 200g digestive biscuits (or graham crackers)
- 75g unsalted butter, melted
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
- 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.
- Mix biscuit crumbs with butter: In a bowl, combine the crushed biscuits with the melted butter until the mixture resembles wet sand.
- Form the base: Press the buttered biscuit mixture firmly into the base of a 20cm (8 inch) springform tin. Refrigerate for 30 minutes to set and firm up.
- Prepare cream cheese mixture: In a large bowl, beat the softened cream cheese with the icing sugar until smooth and creamy.
- Whip cream: In a separate bowl, whip the double cream until it holds soft peaks.
- Add citrus zest and juice: Zest the lemon and lime and add both zest and juices to the cream cheese mixture. Stir gently to combine evenly.
- Dissolve gelatin or agar-agar: Dissolve the gelatin powder in a little warm water following the packet instructions (or prepare agar-agar as directed if vegetarian). Allow it to cool slightly, then stir into the cream cheese mixture until fully incorporated.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese and citrus mixture until fully combined and smooth.
- Assemble cheesecake: Spoon the creamy filling over the chilled biscuit base, smoothing the top with a spatula or back of a spoon.
- Chill to set: Refrigerate the assembled cheesecake for at least 4 hours, or ideally overnight, to allow it to set firmly.
- Remove from tin: Once set, carefully remove the cheesecake from the springform tin.
- Garnish and serve: Garnish the cheesecake with extra lemon and lime zest or thin citrus slices before serving for an added fresh look and flavor.
Notes
- For a vegetarian option, substitute powdered gelatin with agar-agar and prepare according to package instructions.
- Ensure cream cheese is softened to room temperature for easier mixing and smoother texture.
- Use a springform tin for easy removal of the cheesecake after setting.
- Refrigerate the cheesecake for the full recommended time to achieve the best set and texture.
- Optional garnishes such as fresh berries or mint leaves can complement the zesty flavors well.
