This tangy, make-ahead no-cook lime cheesecake is such an easy dessert. Its not too heavy and its zesty citrus flavour is perfect at the end of special meal.
- 175 g digestive biscuits
- 75 g butter
- Grated zest and juice of 2 limes
- Grated zest and juice of 1 lemon
- 115 g caster sugar
- 350 g cream cheese
- 150 ml double cream
- Fresh lime slices to decorate (optional)
- Crush the digestive biscuits into crumbs. I have two methods to do this – both equally therapeutic. Either I put the biscuits in a plastic sandwich bag and then bash with a rolling pin or I put the biscuits in a metal bowl (the one from my food processor is perfect) and bash with a rolling pin.
- Melt the butter. I generally do this by putting it in a bowl and heating briefly in the microwave.
- Stir the melted butter into the crumbs.
- Press the buttery crumbs into a 20 cm loose-based flan or cake tin. Put the tin into the fridge while you get on and prepare the other ingredients. The butter will cool and solidify and mean that the base of your cheesecake is stable.
- In a bowl, mix the zest and juice of the limes and lemon with the sugar and cream cheese.
- Beat the double cream until it forms soft peaks and then fold it into the mixture. The mixture will look lumpy and also a bit runny. Do not worry – it is supposed to look like that!
- Spoon the mixture over the biscuit crumb base.
- Leave the cheesecake in the fridge for several hours, ideally overnight, to set. The acid from the citrus fruit will react with the cream and cream cheese and form a firm mixture so that it should be easy to remove from the tin when you are ready to eat it.
- If you wish, you can decorate the top of the cheesecake with fresh lime slices or some grated lime zest.
Keywords: cheesecake, lime, lemon