Lime Cheesecake

I am having some friends over for dinner tonight and this is the dessert I will be serving. It is a very simple and delicious cheesecake, one that even the most woeful cook could rustle up to the sound of rapturous applause. It is lovely and tangy and light, and, as cheesecakes go, it doesn’t make you feel like your arteries are tightening up by the nanosecond. Seeing as it can be prepared the night before it is ideal for a mid-week dinner party, when you just want to have it all ready for you as you drag yourself home from work through rush hour.

You will need a 20cm loose bottom flan tin.


175g Digestive Biscuits, crushed into crumbs

75g Butter, melted

Grated zest and juice of half a lemon

Grated zest and juice of 3 limes

115g sugar (that’s roughly just under half a teacup, if you don’t have scales!)

350g Cream Cheese(I almost used mascarpone, then i realised it’s got twice the kcals of Philadelphia)

150ml Creme Fraiche


1. Mix the digestive biscuit crumbs and melted butter, pressing them into the bottom of the flan tin to make a crust.

2. Put Cream Cheese in a bowl, adding the sugar, and the lemon and lime zest and juice, mixing thoroughly.

3. In a separate bowl, whisk the Creme Fraiche until soft peaks form, fold into Cream Cheese mixture, then pour over the biscuit crust.

4. Chill for several hours. Serve with raspberries and/or blueberries.

Piece of cake!

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