Mary Berry Lemon And Lime​ Cheesecake Recipe

Mary Berry Lemon and Lime Cheesecake is a classic British bake that’s light and zingy. It features a buttery digestive biscuit base topped with a citrus-infused cream cheese and double cream filling.

If you do nothing else, make sure your cream cheese is at room temperature before you start. That’s the difference between a smooth, silky filling and one with tiny, stubborn lumps that won’t disappear no matter how much you beat it. I’ve tried rushing it with cold cheese straight from the fridge and it just doesn’t work as well.

I didn’t expect the order of whipping to matter that much until I tried it both ways. Beating the citrus into the cheese first, then folding in separately whipped cream, gives you a much lighter texture. Most recipes just tell you to throw it all in together, but this way stays firm without needing any gelatine. It’s a proper treat for a sunny afternoon or a Sunday roast pudding.

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Mary Berry Lemon and Lime Cheesecake Ingredients

For the Base

• 200g (7oz) digestive biscuits
• 75g (3oz) unsalted butter, melted

For the Filling

• 450g (1lb) full-fat cream cheese, at room temperature
• 150g (5oz) icing sugar
• 1 large lemon, zest and juice
• 2 limes, zest and juice
• 300ml (10fl oz) double cream

For the Topping

• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• 1 tsp extra lime zest, for garnish

How To Make Mary Berry Lemon and Lime Cheesecake

1. Prepare the tin: Lightly grease the sides and line the base of a 20cm (8-inch) loose-bottomed springform tin with greaseproof paper. Make sure the paper is flat so the bottom of your cheesecake stays smooth when you peel it off later.
2. Crush the biscuits: Put the digestive biscuits into a sturdy freezer bag and bash them with a rolling pin until they look like fine sand. You can use a food processor if you’ve got one, but doing it by hand means you don’t have to wash up the machine.
3. Combine the base: Pour the melted butter over the crumbs in a large bowl and stir until every bit of biscuit is dark and damp. It should smell like toasted sugar and hold together when you pinch a bit between your fingers.
4. Press into the tin: Tip the buttery crumbs into your lined tin and use the back of a metal spoon to push them down firmly. Start at the edges and work your way into the middle so the base is even and won’t crumble when you slice it.
5. Chill the base: Pop the tin into the fridge for at least 30 minutes to let the butter harden and lock the crumbs in place. This prevents the filling from mixing with the base when you spread it on top later.
6. Beat the cheese: Put the room temperature cream cheese, icing sugar, and all the citrus zest and juice into a clean bowl. Beat them together until the mixture is smooth and the sugar has completely dissolved into the cheese.
7. Whip the cream: In a separate bowl, whisk the double cream until it just starts to hold its shape in soft peaks. Stop as soon as the whisk leaves a trail in the cream, as over-whipping will make the final cheesecake taste oily.
8. Fold the mixture: Use a large metal spoon to gently mix the whipped cream into the citrus cheese base using a slow, figure-of-eight motion. This keeps the air in the cream so the cheesecake stays light instead of becoming a dense block.
9. Assemble the cheesecake: Spoon the mixture onto the cold biscuit base and use a palette knife to level the top. Give the tin a little tap on the worktop to shift any air bubbles that might be trapped in the filling.
10. Chill and set: Leave the cheesecake in the fridge for at least 6 hours, though overnight is better if you’ve got the time. The citrus juice reacts with the cream to help it firm up properly without needing any extra thickeners.
11. Decorate and serve: Run a thin knife around the edge of the tin before popping the cheesecake out onto a plate. Arrange the fruit slices on top and scatter over the extra lime zest just before you take it to the table.

Recipe Tips

• Use full-fat cheese. Don’t try to use a low-fat or light version of cream cheese because it won’t set. The fat content is what gives the cake its structure, and the lower-fat ones usually end up as a soup in the bottom of your tin.
• Zest before you juice. It’s almost impossible to grate the skin off a lemon or lime once you’ve cut it in half and squeezed it. Always get the zest off first while the fruit is firm and easy to hold against the grater.
• Check your peak. When whipping the double cream, look for “soft peaks” which means the cream stands up when you lift the whisk but the very tip floops over. If it stands straight up like a mountain, you’ve gone too far and it’ll be hard to mix in.
• Freeze your biscuits. If you’re struggling to get a clean slice, put the whole cheesecake in the freezer for 20 minutes before serving. This firms up the butter in the base so it doesn’t shatter when the knife hits it.
• Avoid bottled juice. The flavour of bottled citrus juice is quite flat and can taste a bit like floor cleaner in a dessert. Fresh fruit gives you that sharp, bright hit that makes this recipe stand out from shop-bought versions.
• Sift the sugar. Icing sugar loves to clump together in the packet, especially if it’s been sitting in the cupboard for a while. Shaking it through a sieve first means you won’t have to beat the cheese as hard to get a smooth finish.

What To Serve With Lemon and Lime Cheesecake

A handful of fresh raspberries or blueberries on the side adds a nice bit of colour and extra tang. If you want something a bit more indulgent, a small pour of single cream over the slice works well.

A hot cup of Earl Grey tea is the best drink for this because the bergamot in the tea matches the lime. For a weekend treat, a glass of chilled dessert wine or even a gin and tonic makes a lovely pairing.

How To Store Lemon and Lime Cheesecake

Fridge: Keep the cheesecake in the fridge at all times, ideally in an airtight container or covered loosely with clingfilm. It will stay fresh and hold its texture for up to 3 days.

Reheat: You should never reheat this dish as the cream and cheese will melt into an oily puddle. Serve it straight from the fridge while it’s still cold and firm for the best texture.

Freeze: You can freeze this cheesecake for up to a month, but it’s best to do it without the fruit garnish. Wrap it tightly in greaseproof paper and foil, then let it thaw slowly in the fridge for several hours before eating.

Mary Berry Lemon and Lime Cheesecake Nutrition Facts

Per serving (1 of 10):

• Calories: 485 kcal
• Protein: 5g
• Fat: 38g
• Carbohydrates: 31g
• Sugar: 22g
• Sodium: 240mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why is my Mary Berry Lemon and Lime Cheesecake runny?

This usually happens if you didn’t whip the double cream enough or if you used a low-fat cream cheese. Make sure the cream hits soft peaks before you mix it in, as this provides the air and structure needed for the set.

Can I use a different type of biscuit for the base?

Yes, you can swap the digestives for ginger nuts if you want a spicy kick that goes well with lime. Just be aware that ginger biscuits are harder, so you might need an extra 10g of melted butter to help them bind.

Can I make this Mary Berry Lemon and Lime Cheesecake a day in advance?

Yes, this is actually the best way to do it because it gives the citrus juice plenty of time to thicken the cream. The flavour often improves after 24 hours as the zest infuses into the filling.

How do I get the cheesecake out of the tin without breaking it?

Wrap a warm, damp tea towel around the outside of the tin for 30 seconds to slightly loosen the edges. Then, set the tin on a tall tin of beans and gently slide the outer ring downwards.

Can I use lemons instead of limes?

Yes, you can use all lemons if you prefer, but you’ll need three large ones to get enough juice and zest. The lime adds a specific sharpness that balances the sugar, so a mix is usually better.

Try More Recipes:

• Mary Berry No Bake​ Strawberry Cheesecake
• Mary Berry No Bake​ Chocolate Cheesecake Recipe
• Mary Berry No Bake Lemon Cheesecake Recipe