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Lemon and lime cheesecake
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Indulge in a refreshing lemon-lime cheesecake for a burst of citrus goodness.
Ingredients:
  • 250g Marie biscuits
  • 125g butter, melted
  • 3 x 250g cream cheese, softened
  • 220g caster sugar
  • 2 Free Range Eggs
  • 2 tsp grated lemon rind
  • 2 tsp grated lime rind
  • 10.60 gm lemon juice
  • 10.60 gm lime juice
  • 4.40 gm vanilla extract
  • 300ml thickened cream, whipped
  • Extra grated lemon, to decorate
  • Extra lime rind, to decorate
Instructions:
  • Preheat your oven to 150C and prepare a 23cm round springform pan by greasing it and lining the sides with baking paper.
  • In a food processor, blitz the biscuits until they form fine crumbs. Add the butter and process until well combined. Press the mixture firmly onto the base of the pan. Chill in the fridge for 20 minutes to set.
  • In a mixing bowl, use an electric mixer to blend cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon and lime zest and juice, along with vanilla. Mix until thoroughly combined. Pour the mixture over the base and spread evenly. Place the baking dish on a sheet pan with sides. Bake for 30 minutes until the cheesecake top is slightly firm to the touch, with a gentle wobble in the center. Turn off the oven and let the cheesecake cool with the door ajar for 3 hours. Finally, refrigerate the cheesecake for 6 hours before serving.
  • Top with a dollop of whipped cream and a sprinkle of additional lemon and lime zest.

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