Mary Berry’s Zesty Lemon & Lime Cheesecake
Mary Berry’s Zesty Lemon & Lime Cheesecake brings a delightful burst of tangy citrus flavor, making every bite a refreshing escape into summer, no matter the season. This cheesecake is the ultimate combination of creamy texture and zesty taste, perfect for a special occasion or a casual family gathering. With its beautifully presented finish and light flavor profile, this cheesecake is sure to impress anyone lucky enough to indulge in it. In this step-by-step recipe, you will learn how to create this luscious dessert that is not only easy to make but also incredibly satisfying.
Why You’ll Love This Recipe
This cheesecake boasts numerous benefits that make it a must-try. First and foremost, its preparation is remarkably easy, allowing even novice bakers to shine. With minimal ingredients, you can whip it up in no time, making it an excellent choice for unexpected visitors or last-minute dessert cravings. It’s family-friendly; kids will love the sweet and tangy flavors while helping with simple steps like crushing the biscuits or decorating the cake. Plus, it requires no baking, making it a hassle-free option that won’t heat up your kitchen on warm days.
Ingredients for Mary Berry’s Zesty Lemon & Lime Cheesecake
- 200g digestive biscuits: Their crumbly texture forms the perfect base.
- 100g unsalted butter: Melted butter adds richness and moisture.
- 300g full-fat cream cheese: Creamy and smooth, this is the star of the cheesecake.
- 300ml double cream (heavy cream): This creates the dessert’s luxurious, airy texture.
- 100g powdered sugar: Sweetens the filling without grittiness.
- Juice of 1 lemon: Adds a bright, zesty flavor.
- Juice and zest of 2 limes: Intensifies the refreshing citrus essence.
- 1 tsp vanilla extract: A hint of sweetness to complement the citrus.
- Extra lime slices for decoration: Adds a fresh touch for presentation.
- Whipped cream for decoration: Light and airy, it enhances the visual appeal.
- Crushed biscuits for decoration: For that added crunch and texture.
- Lime zest for decoration: Brightens the look of the cheesecake.
Step-by-Step Directions for Mary Berry’s Zesty Lemon & Lime Cheesecake
Prepare the base: Begin by combining the crushed digestive biscuits with melted unsalted butter in a mixing bowl. Ensure the crumbs are fully coated in butter, then transfer the mixture to the bottom of a springform tin. Press it down firmly using the back of a spoon to create an even base. Once pressed, pop it in the fridge to chill for about 30 minutes, allowing it to set before adding the filling.
Make the filling: In a large mixing bowl, whisk together the cream cheese, powdered sugar, fresh lemon juice, lime juice, lime zest, and vanilla extract until smooth and creamy. The mixture should be free of lumps, promoting a velvety texture for your cheesecake.
Whip the cream: In a separate bowl, whip the double cream until it reaches soft peaks. Be careful not to over-whip, as you want it light and airy. Once whipped, gently fold the cream into the citrus-infused cream cheese mixture, ensuring to maintain the fluffy consistency.
Assemble: Carefully pour the creamy filling over your chilled biscuit base, smoothing the top with a spatula to create an even surface. Place the cheesecake back in the fridge and chill for at least 4 hours, or ideally overnight, to allow it to firm up properly.
Decorate: After sufficient chilling, remove the cheesecake from the springform tin. Pipe whipped cream around the edges, sprinkle with crushed biscuits and lime zest, and elegantly place lime slices on top for a beautiful and tempting presentation.
Tips & Tricks
To elevate your Zesty Lemon & Lime Cheesecake even further, try these chef’s secrets:
- Chill your mixing bowls: Before whipping the cream, chill your mixing bowl and whisk in the fridge for 10-15 minutes. This will help the cream whip up to the desired consistency more easily.
- Flavor variations: For a fruity twist, consider adding other citrus juices or pureed fruits like passionfruit or mango to the filling.
- Make it chocolatey: Drizzle some melted dark chocolate over the top of the cheesecake for a rich pairing with the tangy filling.
- Garnishing: Be creative with garnishes! Fresh mint leaves or edible flowers can make your cheesecake even prettier.
- Serve it frozen: For a refreshing frozen treat, pour your cheesecake mixture into popsicle molds before chilling.
Serving Suggestions & Pairings
This Zesty Lemon & Lime Cheesecake is perfect for brightening up any dining occasion. Serve it as a dessert after a hearty meal, pairing it with a light salad or grilled chicken for a delightful summer lunch. For an extra special touch, consider pairing the cheesecake with a homemade berry compote or a scoop of coconut sorbet. It also works wonderfully alongside a cup of herbal tea or a refreshing lemonade.
Nutritional Information
While this cheesecake is undeniably an indulgence, it’s important to consider how it fits into a well-balanced diet. Each slice contains approximately 350-400 calories, depending on portion size and additional toppings. The combination of cream cheese and double cream gives your body healthy fats and protein, but be mindful—this dessert is best enjoyed in moderation to balance health and pleasure.
Storing Tips & Variations for Mary Berry’s Zesty Lemon & Lime Cheesecake
If you find yourself with leftovers (which is rare with such a delicious dessert!), store them in an airtight container in the refrigerator. The cheesecake will stay fresh for up to 3-4 days. If you want to prepare ahead, consider freezing the un-topped cheesecake for up to a month. Just remember to let it thaw in the fridge overnight before serving!
For healthier swaps, use low-fat cream cheese or swap half of the double cream with Greek yogurt. You can also add a layer of fruit puree or a chocolate ganache for a delicious variation.
Conclusion for Mary Berry’s Zesty Lemon & Lime Cheesecake
Mary Berry’s Zesty Lemon & Lime Cheesecake is a showstopper dessert that combines ease and elegance, providing a refreshing bite that can’t be beaten. Perfect for any occasion, from birthdays to holiday gatherings, this cheesecake is your ticket to impressing family and friends alike. Don’t wait any longer—bring a taste of sunshine into your kitchen and try this delightful recipe today!
FAQs
1. Can I make this cheesecake a day in advance?
Yes! In fact, making it a day ahead allows the flavors to meld beautifully while ensuring it sets properly.
2. What can I use for a crust if I can’t find digestive biscuits?
Graham crackers are an excellent alternative, providing a similar crumbly base. You can also use ground almonds or oats for a gluten-free version.
3. How should I store leftover cheesecake?
Keep it in the fridge in an airtight container for up to 3-4 days for the best flavor and freshness.
4. Can I use fresh fruit in the filling?
Absolutely! You can add pureed fruits for a twist or to create a more vibrant flavor profile—just be cautious of the moisture content.
5. What if I want a no-bake version?
This recipe is naturally no-bake, which makes it effortless! Just ensure you allow enough chilling time to achieve the right consistency.
Zesty Lemon & Lime Cheesecake
Ingredients
For the crust
- 200 g digestive biscuits Their crumbly texture forms the perfect base.
- 100 g unsalted butter Melted butter adds richness and moisture.
For the filling
- 300 g full-fat cream cheese Creamy and smooth, this is the star of the cheesecake.
- 300 ml double cream Creates the dessert's luxurious, airy texture.
- 100 g powdered sugar Sweetens the filling without grittiness.
- 1 unit lemon (juice) Adds a bright, zesty flavor.
- 2 units limes (juice and zest) Intensifies the refreshing citrus essence.
- 1 tsp vanilla extract A hint of sweetness to complement the citrus.
For decoration
- extra lime slices Adds a fresh touch for presentation.
- to taste whipped cream Enhances visual appeal.
- to taste crushed biscuits For added crunch and texture.
- to taste lime zest Brightens the look of the cheesecake.
Instructions
Preparation of the Base
- Combine the crushed digestive biscuits with melted unsalted butter in a mixing bowl.
- Transfer the mixture to the bottom of a springform tin and press it down firmly to create an even base.
- Chill in the fridge for about 30 minutes to set.
Make the Filling
- In a large mixing bowl, whisk together cream cheese, powdered sugar, fresh lemon juice, lime juice, lime zest, and vanilla extract until smooth and creamy.
Whip the Cream
- In a separate bowl, whip the double cream until it reaches soft peaks.
- Gently fold the whipped cream into the cream cheese mixture.
Assemble
- Pour the creamy filling over the chilled biscuit base and smooth the top with a spatula.
- Chill for at least 4 hours or ideally overnight.
Decorate
- Remove the cheesecake from the springform tin and pipe whipped cream around the edges.
- Sprinkle with crushed biscuits and lime zest, and place lime slices on top.