Description
Mary Berry’s Key Lime Cheesecake is a no-bake dessert that features a crunchy biscuit base, a rich and creamy key lime filling, and a zesty lime topping. The combination of sweet and tangy flavors makes this cheesecake a perfect treat for those who love citrus desserts. The recipe is straightforward, making it an ideal choice for both beginner and experienced bakers.
Ingredients
Scale
For the Biscuit Base:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
For the Key Lime Filling:
- 400g full-fat cream cheese, softened
- 200ml double cream (heavy cream)
- 100g caster sugar
- Juice and zest of 4 key limes (or regular limes)
- 1 tsp vanilla extract
For the Lime Topping:
- Zest of 1 lime (for garnish)
- Thin slices of lime (optional, for garnish)
Instructions
For the Biscuit Base:
- Prepare the Tin: Grease and line the base of a 20cm (8-inch) springform cake tin with parchment paper.
- Make the Biscuit Base: Crush the digestive biscuits into fine crumbs. Mix the crumbs with the melted butter until well combined.
- Press into the Tin: Press the biscuit mixture evenly into the base of the prepared cake tin, using the back of a spoon to smooth it out. Place the tin in the refrigerator to chill while you prepare the filling.
For the Key Lime Filling:
- Beat the Cream Cheese: In a mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
- Add the Sugar and Lime: Add the caster sugar, lime juice, lime zest, and vanilla extract to the cream cheese. Beat until well combined and smooth.
- Whip the Cream: In a separate bowl, whip the double cream until it forms soft peaks.
- Fold in the Cream: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Fill the Tin: Pour the key lime filling over the chilled biscuit base, smoothing the top with a spatula.
- Chill the Cheesecake: Cover the cheesecake with cling film and refrigerate for at least 4 hours, or until fully set. For best results, chill overnight.
For the Lime Topping:
- Garnish the Cheesecake: Just before serving, sprinkle the top of the cheesecake with lime zest and garnish with thin slices of lime, if desired.
- Serve: Carefully remove the cheesecake from the springform tin, slice, and serve chilled.