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Nigella Lawson Key Lime Cheesecake

Nigella Lawson Key Lime Cheesecake
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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

Scale

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:

  1. Prepare the Tin: Grease a 23cm (9-inch) springform cake tin and line the base with parchment paper.
  2. Make the Biscuit Base: Crush the digestive biscuits into fine crumbs and mix them with the melted butter until well combined.
  3. 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:

  1. Beat the Cream Cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
  2. Add the Sweetened Condensed Milk: Gradually add the sweetened condensed milk, mixing until fully incorporated and smooth.
  3. 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.
  4. Whip the Cream: In a separate bowl, whip the double cream until soft peaks form. Gently fold the whipped cream into the lime mixture.
  5. Fill the Tin: Pour the cheesecake filling over the chilled biscuit base, smoothing the top with a spatula.
  6. 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:

  1. Whip the Cream: In a mixing bowl, whip the double cream with the icing sugar until soft peaks form.
  2. Top the Cheesecake: Spread the whipped cream over the top of the chilled cheesecake. Garnish with lime zest for a refreshing finish.
  3. Serve: Carefully remove the cheesecake from the springform tin, slice, and serve chilled.

Find it online: https://britishbakingrecipes.co.uk/nigella-lawson-key-lime-cheesecake/