Mary Berry’s Zesty Lemon & Lime Cheesecake
– A Refreshing and Creamy No-Bake Dessert!
This delightful no-bake cheesecake is filled with vibrant lemon and lime flavors, making it the perfect refreshing treat. Be sure to save this recipe for a dessert that everyone will enjoy!
For the base:
– 10 digestive biscuits or graham crackers, crushed into fine crumbs
– 50g unsalted butter, melted
– 25g demerara sugar
For the filling:
– 150ml double cream or heavy cream
– 397g full-fat condensed milk
– 175g full-fat cream cheese, softened
– Zest and juice of 2 large lemons
– Zest and juice of 1½ limes
For the topping:
– 150ml double or whipping cream
– ½ lime, thinly sliced for decoration
Begin by preparing the base: In a bowl, mix the crushed biscuits with the melted butter and demerara sugar until everything is well combined. Press the mixture into the base and slightly up the sides of a 20cm loose-bottom tart tin. Chill in the fridge for at least 30 minutes to allow it to set.
For the filling: In a bowl, whisk the double cream, condensed milk, and softened cream cheese together until smooth. Stir in the zest of the lemon and lime, followed by their juices. The mixture will naturally thicken due to the acidity of the citrus.
Pour the filling over the chilled biscuit base and smooth the top. Cover the cheesecake and refrigerate overnight for the best results.
When ready to serve, whip the double cream until soft peaks form and spread it over the cheesecake. Garnish with thin lime slices for a fresh touch. Keep the cheesecake refrigerated until serving.
