Mary Berry Lemon and Lime Cheesecake Recipe

Mary Berry's lemon and lime cheesecake combines both citrus fruits in a bright, vivid, no-bake filling — sharper and more complex than a plain lemon cheesecake.

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Prep Time 25

Setting Time 8

Total Time 8 25

Servings: 12 Slices

Course: Dessert

Cuisine: British

Calories: 470

Ingredients Method Notes

Ingredients

Biscuit Base:
300 g digestive biscuits crushed
150 g unsalted butter melted
1 tbsp golden caster sugar
Lemon and Lime Filling:
600 g full-fat cream cheese room temperature
125 g icing sugar sifted
300 ml double cream cold
Finely grated zest of 2 unwaxed lemons and 2 unwaxed limes
Juice of 1 large lemon and 1 large lime
1 tsp vanilla extract
Decoration:
Thin lemon and lime slices halved
3 tbsp lime or lemon curd warmed
Lemon and lime zest
Icing sugar for dusting

Method

Press biscuit base very firmly into a 23cm springform tin. Refrigerate 30 minutes.
Beat room-temperature cream cheese and icing sugar until smooth. Add both zests, both juices, and vanilla — beat briefly. Taste — should be assertively citrus. Adjust with more lime juice if needed.
Whip cold cream to soft peaks. Fold into citrus cream cheese mixture in two additions — gently until just combined.
Spoon onto base. Spread evenly. Smooth surface. Cover loosely. Refrigerate overnight.
Release tin. Arrange alternating lemon and lime slices over the surface. Drizzle warmed curd in thin lines. Scatter zest. Dust edges with icing sugar.

Notes

Use both zest and juice of both fruits — zest gives fragrance, juice gives brightness.

Lime zest is more intense than lemon — use it with confidence.

Taste before adding cream — it should be assertively citrus at this stage.

Refrigerate overnight — citrus juice can affect setting. Full overnight time is essential.

Alternate lemon and lime slices in the decoration — the visual contrast is striking.

Freeze without decoration for up to 2 months.