Description

This refreshing and creamy cheesecake combines the tangy flavors of lemon and lime with a buttery biscuit base. A perfect dessert for any occasion, it’s light, zesty, and topped with a simple citrus glaze. A classic recipe from Mary Berry!

Ingredients

For the Base:

200g digestive biscuits (or graham crackers), crushed
75g unsalted butter, melted

For the Filling:

600g cream cheese (softened)
300ml double cream
150g icing sugar
Zest of 1 lemon
Zest of 1 lime
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 teaspoons vanilla extract

For the Topping:

Zest of 1 lime
Zest of 1 lemon
2 tablespoons sugar (optional, depending on sweetness preference)

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Instructions

Prepare the Base:
- Grease a 23cm (9-inch) springform pan with butter or non-stick spray.
- In a bowl, mix the crushed digestive biscuits with melted butter until combined.
- Press the mixture into the base of the springform pan, ensuring it’s compacted evenly.
- Place the base in the fridge to set while you make the filling.
Make the Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add the icing sugar, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract, and beat until well combined.
- In a separate bowl, whisk the double cream until soft peaks form, then fold it into the cream cheese mixture.
- Pour the filling over the chilled biscuit base, smoothing the top with a spatula.
Chill the Cheesecake:
- Cover the cheesecake with cling film and refrigerate for at least 4 hours, or preferably overnight, until set.
Prepare the Topping:
- Once the cheesecake is set, mix together the lemon and lime zest with the sugar.
- Sprinkle this mixture over the top of the cheesecake for a fresh citrusy finish.

Serve:
- Release the cheesecake from the springform pan and transfer it to a serving plate.
- Slice, serve, and enjoy!

Notes

You can use a food processor to crush the biscuits for a finer base.
If you prefer a sweeter topping, adjust the amount of sugar as needed.
This cheesecake can be made up to a day in advance and stored in the fridge.

For extra decoration, you can add some fresh berries or mint leaves.