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
Scale
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.
