Nigella Lawson’s Key Lime Cheesecake is a delightful fusion of creamy cheesecake with the refreshing tang of key lime. This dessert is perfect for those who love the combination of rich, smooth textures with a zesty citrus twist. The cheesecake features a buttery biscuit base, a luscious lime-infused filling, and a light, airy topping. It’s a crowd-pleaser that’s both indulgent and refreshing.
What is Nigella Lawson’s Key Lime Cheesecake Recipe?
Nigella Lawson’s Key Lime Cheesecake is a no-bake dessert that consists of a biscuit base, a creamy and tangy lime-flavored cheesecake filling, and a topping of whipped cream. The key lime flavor shines through in this rich, creamy dessert, making it perfect for any occasion. The recipe is straightforward and ideal for both novice and experienced bakers.
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Why You Should Try This Recipe
- Tangy and Refreshing: The zesty lime flavor perfectly balances the richness of the cheesecake.
- No-Bake: This cheesecake is easy to make without the need for an oven.
- Creamy Texture: The filling is smooth, rich, and creamy, with a light and airy topping.
- Simple Ingredients: The recipe uses common ingredients that are easy to find.
- Nigella’s Signature Style: Known for her indulgent recipes, Nigella’s take on key lime cheesecake is sure to impress.
Ingredients Needed to Make Nigella Lawson Key Lime Cheesecake
For the Biscuit Base:
- 250g digestive biscuits, crushed
- 100g unsalted butter, melted
For the Cheesecake Filling:
- 300g full-fat cream cheese, softened
- 200ml double cream (heavy cream)
- 1 x 397g can sweetened condensed milk
- Juice and zest of 4 key limes (or regular limes)
- 1 tsp vanilla extract
For the Topping:
- 200ml double cream (heavy cream)
- 2 tbsp icing sugar
- Zest of 1 lime (for garnish)
Equipment
- Mixing bowls
- 23cm (9-inch) springform cake tin
- Electric mixer
- Spatula
- Citrus juicer
- Zester
- Cling film (for covering)
Instructions to Make Nigella Lawson Key Lime Cheesecake
For the Biscuit Base:
- Prepare the Tin: Grease a 23cm (9-inch) springform cake tin and line the base with parchment paper.
- Make the Biscuit Base: Crush the digestive biscuits into fine crumbs and mix them 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 Cheesecake Filling:
- Beat the Cream Cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
- Add the Sweetened Condensed Milk: Gradually add the sweetened condensed milk, mixing until fully incorporated and smooth.
- Add Lime and Vanilla: Stir in the lime juice, lime zest, and vanilla extract. Mix until the filling is well combined and has thickened slightly.
- Whip the Cream: In a separate bowl, whip the double cream until soft peaks form. Gently fold the whipped cream into the lime mixture.
- Fill the Tin: Pour the cheesecake 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 Topping:
- Whip the Cream: In a mixing bowl, whip the double cream with the icing sugar until soft peaks form.
- Top the Cheesecake: Spread the whipped cream over the top of the chilled cheesecake. Garnish with lime zest for a refreshing finish.
- Serve: Carefully remove the cheesecake from the springform tin, slice, and serve chilled.
What Goes Well With Nigella Lawson Key Lime Cheesecake?
- Fresh Berries: Add a side of fresh raspberries or blueberries for a burst of color and flavor.
- Mint Leaves: Garnish with fresh mint leaves for a refreshing contrast.
- Lime Syrup: Drizzle with a simple lime syrup for an extra burst of citrus flavor.
- Graham Cracker Crust: For a variation, use a graham cracker crust instead of digestive biscuits.
- Coconut Shavings: Sprinkle with toasted coconut shavings for a tropical twist.
Expert Tips for Making the Best Nigella Lawson Key Lime Cheesecake
- Use Full-Fat Cream Cheese: Full-fat cream cheese provides the best texture and flavor for the filling.
- Chill Thoroughly: Ensure the cheesecake is fully chilled before serving to achieve the best texture.
- Zest Before Juicing: Zest the limes before juicing them to make it easier to extract the zest.
- Fold the Cream Gently: Gently fold the whipped cream into the lime mixture to maintain the light, airy texture of the filling.
- Serve Cold: Keep the cheesecake in the refrigerator until ready to serve for the best texture and flavor.
Easy Variations of Nigella Lawson Key Lime Cheesecake Recipe
- Lemon Cheesecake: Substitute the key limes with lemons for a lemon-flavored cheesecake.
- Chocolate Lime Cheesecake: Drizzle the top with melted white or dark chocolate for a decadent touch.
- Coconut Lime Cheesecake: Add shredded coconut to the biscuit base for a tropical flavor.
- Lime and Ginger Cheesecake: Add a teaspoon of ground ginger to the biscuit base for a spicy twist.
- Mini Lime Cheesecakes: Make individual mini cheesecakes using a muffin tin for a fun, portable dessert.
Best Practices to Store Nigella Lawson Key Lime Cheesecake
- Store in the Fridge: Keep the cheesecake covered in the refrigerator for up to 3 days.
- Freeze for Longer Storage: You can freeze the cheesecake without the whipped cream topping for up to 2 months. Thaw in the refrigerator overnight before serving.
- Serve Cold: Always serve the cheesecake chilled for the best flavor and texture.
Best Practices to Reheat Nigella Lawson Key Lime Cheesecake
Typically, cheesecakes like Nigella Lawson’s Key Lime Cheesecake are served chilled, and reheating is not usually necessary or recommended. However, if the cheesecake has been stored in the refrigerator and you prefer to slightly temper the chill without making it warm, here are a few tips:
- Room Temperature Method: The best way to “reheat” or temper a key lime cheesecake is to simply remove it from the refrigerator about 20 to 30 minutes before serving. This allows the cheesecake to come slightly closer to room temperature, enhancing the flavors and making the texture creamier.
- Quick Soften Method: If you’re short on time and want to quickly soften the cheesecake, you can cut it into slices and let them sit individually on plates at room temperature for about 10 to 15 minutes. This method speeds up the process slightly, as more surface area is exposed to the air.
- Avoid Microwave and Oven: It’s important to avoid using a microwave or oven to warm up a key lime cheesecake, as these methods can melt the filling and ruin the texture of the crust. The delicate balance of flavors and the creamy texture of the cheesecake are best preserved without the application of direct heat.
How Can I Make Nigella Lawson Key Lime Cheesecake Healthier?
- Reduce Sugar: Lower the sugar content by 20% for a less sweet cheesecake.
- Use Low-Fat Cream Cheese: Substitute full-fat cream cheese with low-fat cream cheese to reduce calories and fat.
- Use Greek Yogurt: Replace some of the cream cheese with Greek yogurt for added protein and a lighter texture.
- Add Fresh Fruit: Serve with plenty of fresh fruit on the side to add fiber and nutrients.
- Smaller Portions: Serve smaller slices to enjoy a lighter portion of this rich dessert.
Nutrition Value (per serving):
- Calories: 400
- Fat: 28g
- Carbohydrates: 30g
- Protein: 6g
- Sugar: 25g
FAQs
Can I use regular limes instead of key limes in Key Lime Cheesecake?
Yes, regular limes can be used instead of key limes in Key Lime Cheesecake. While key limes have a more intense and aromatic flavor, regular limes provide a similar tangy taste that works perfectly in this recipe.
How do I keep my no-bake cheesecake from being too runny?
To prevent a no-bake cheesecake from being too runny, make sure to use full-fat cream cheese and whip the cream until soft peaks form. Chilling the cheesecake for at least 4 hours, preferably overnight, helps it to set properly. Avoid overmixing the filling, which can cause it to lose its structure.
How long does Key Lime Cheesecake last in the fridge?
Key Lime Cheesecake can last up to 3 days in the fridge when stored in an airtight container. For the best texture and flavor, keep it covered to prevent it from absorbing any odors from other foods in the refrigerator.
Can I freeze Key Lime Cheesecake?
Yes, Key Lime Cheesecake can be frozen. To freeze, wrap the cheesecake tightly in cling film and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. Thaw the cheesecake in the refrigerator overnight before serving to maintain its creamy texture.
Final Words
Nigella Lawson’s Key Lime Cheesecake is a deliciously creamy and tangy dessert that perfectly balances sweetness with the refreshing taste of lime. This no-bake cheesecake is easy to make and ideal for any occasion. Whether you’re serving it at a dinner party or simply enjoying a slice with your afternoon tea, this cheesecake is sure to impress. Try this recipe and savor the zesty goodness of key lime in every bite!
More By British Baking Recipes
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Nigella Lawson Key Lime Cheesecake
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Nigella Lawson’s Key Lime Cheesecake is a no-bake dessert that consists of a biscuit base, a creamy and tangy lime-flavored cheesecake filling, and a topping of whipped cream. The key lime flavor shines through in this rich, creamy dessert, making it perfect for any occasion. The recipe is straightforward and ideal for both novice and experienced bakers.
Ingredients
For the Biscuit Base:
- 250g digestive biscuits, crushed
- 100g unsalted butter, melted
For the Cheesecake Filling:
- 300g full-fat cream cheese, softened
- 200ml double cream (heavy cream)
- 1 x 397g can sweetened condensed milk
- Juice and zest of 4 key limes (or regular limes)
- 1 tsp vanilla extract
For the Topping:
- 200ml double cream (heavy cream)
- 2 tbsp icing sugar
- Zest of 1 lime (for garnish)
Instructions
For the Biscuit Base:
- Prepare the Tin: Grease a 23cm (9-inch) springform cake tin and line the base with parchment paper.
- Make the Biscuit Base: Crush the digestive biscuits into fine crumbs and mix them 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 Cheesecake Filling:
- Beat the Cream Cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
- Add the Sweetened Condensed Milk: Gradually add the sweetened condensed milk, mixing until fully incorporated and smooth.
- Add Lime and Vanilla: Stir in the lime juice, lime zest, and vanilla extract. Mix until the filling is well combined and has thickened slightly.
- Whip the Cream: In a separate bowl, whip the double cream until soft peaks form. Gently fold the whipped cream into the lime mixture.
- Fill the Tin: Pour the cheesecake 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 Topping:
- Whip the Cream: In a mixing bowl, whip the double cream with the icing sugar until soft peaks form.
- Top the Cheesecake: Spread the whipped cream over the top of the chilled cheesecake. Garnish with lime zest for a refreshing finish.
- Serve: Carefully remove the cheesecake from the springform tin, slice, and serve chilled.
