Description
A refreshing and tangy cheesecake with the perfect balance of lemon and lime flavors, finished with a creamy texture.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 250g full-fat cream cheese
- 250g mascarpone cheese
- 100g icing sugar
- 2 lemons, zest and juice
- 2 limes, zest and juice
- 300ml double cream
- Extra lime and lemon zest for garnish
Instructions
- Crush the digestive biscuits into fine crumbs.
- Mix with melted butter and press into the base of a springform tin. Chill in the fridge for 30 minutes.
- In a bowl, whisk the cream cheese, mascarpone, and icing sugar until smooth.
- Add the lemon and lime zest and juice, and mix well.
- In a separate bowl, whip the double cream until soft peaks form.
- Fold the whipped cream into the cheese mixture until fully combined.
- Spread the mixture over the biscuit base and smooth the top.
- Chill in the fridge for at least 4 hours, preferably overnight.
- Garnish with extra lemon and lime zest before serving.
Notes
For best results, use fresh lemons and limes for a more intense flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: cheesecake, lemon, lime, no-bake, dessert