Lime and honey cheesecake

    4 hours 25 min

    A delicious cheesecake with a sweet but sharp taste. It requires no baking, but allow plenty of time for chilling.

    Greater London, England, UK
    13 people made this

    Serves: 8 

    • 175g digestive biscuits
    • 75g butter, melted
    • 5 tablespoons clear honey
    • 350g mascarpone cheese
    • 2 large limes, grated rind and juice
    • 300ml (1/2pt) double cream

    Prep:20min  ›  Cook:5min  ›  Extra time:4hr chilling  ›  Ready in:4hr25min 

    1. To make the base, crush the biscuits in a plastic bag using a rolling pin or blitz in a food processor until fine crumbs. Heat the butter and 1/2 of the honey in a medium saucepan, stir in the crumbs and mix well. Tip into a buttered 23cm springform tin and press over the base firmly with the end of a rolling pin. Chill while making the cheesecake.
    2. Add the mascarpone cheese to a large mixing bowl and soften with a whisk. Add the remaining honey then gradually whisk in the lime rind and juice. Gradually whisk in the cream until the mixture has just thickened. Spoon into the biscuit-lined tin, spread into an even layer and chill for 4 hours or overnight until firm.
    3. Run a knife around the edge of the cheesecake, remove the tin sides and base and transfer cheesecake to a serving plate. Cut into wedges to serve.

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    Reviews in English (5)


    I am confused "1. To make the base......Heat the butter and honey .... stir in the crumbs and mix well. " "2. Add the mascarpone cheese to a large mixing bowl ...... Add the honey......" The ingredient 'honey' has been used twice. I therefore have to guess how much of the honey goes in to the base and how much goes in to the marscapone mixture. Luckily I just found a very similar recipe elsewhere and it specifies 2tbsp clear honey for the base and 3tbsp clear honey for the cheesecake mix.  -  31 May 2012


    Can I freeze this ?  -  12 Jan 2015


    The soft/firm cheese curdled when whisked ( don't use an electric whisk ) i found it difficult to judge when the cream had been whipped enough due to already curdled mixture. Hopefully this will set and be edible for the friends i have made it for. Sorry but i won't be using this recipe again.  -  25 Dec 2016