Mary Berry’s lime cheesecake is really simple to make and tastes absolutely delicious. It would be perfect for taking to a summer picnic or barbecue as it can be made well in advance.
Get the ingredients for mary berry lime cheesecake:
This recipe uses digestive biscuits which are chosen because they are not too sweet and contrast with the zingy filling. Mary berry cheesecake is baked at a low temperature for the first part of the cooking time, so don’t be tempted to turn it up higher, as this may cause the cheesecake to crack. The cheesecake will need 4 hours of cooling time before you can remove it from the tin. Never use high-fat cream cheese for Mary Berry’s classic lime cheesecake recipe as this will cause problems with setting.
For the base of mary berry lime cheesecake:
7 ounces digestive biscuits (we used McVities)
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
zest of one large lime (optional)
For the filling of mary berry lime cheesecake:
14-ounce tin sweetened condensed milk (we used Nestle Carnation)
3 tablespoons freshly squeezed lime juice (from about 1 1/2 limes) (or you can use lemon juice instead or in addition to lime juice. You’ll need 3-4 teaspoons.)
12-ounce tub cream cheese, at room temperature (we used Philadelphia Cream Cheese)
lime slices and extra grated lime zest for decoration
First, make the base
Break up the biscuits into a bowl. Then stir in the sugar and melted butter until all of the biscuit pieces are coated. Tip them into your prepared tin (pan) and press down firmly with the back of a spoon so that you have an evenly spread layer covering the bottom of your pan. It’s important to use cream cheese as it will set hard again after cooling- this is what you want! You can’t just throw some herbs on top of cottage cheese or ricotta because they won’t go solid again as cream cheese does.
Condensed milk topped with lime juice mixed together beforehand
Place your mixture of condensed milk and lime juice (or lemon juice) in a bowl and mix together.
Add your cream cheese to your condensed milk mixture, then stir with the whisk until completely combined. You can also use an electric hand mixer or stand mixer.
Pour over the biscuit base and shake gently to level out the surface.
Place in the oven for 1 hour at 120 degrees Celsius (250 degrees Fahrenheit). Then take it out of the oven but don’t turn it off. Leave your cheesecake inside with the door shut so that it gradually cools down rather than cooling too quickly which might cause cracks.
After about 4 hours of cooling time, remove the cheesecake from the tin carefully by pulling it up on the edge of the parchment paper you had underneath the pan when you baked this cheesecake. Place it on a cooling rack and let it continue to cool down. When completely cooled, place in the fridge overnight (or for at least 3-4 hours) before decorating and serving.
Top with lime slices and extra grated lime zest if desired. This cheesecake keeps well covered in the fridge for up to a week or it can be frozen for longer storage.