White chocolate and lime cheesecake

White chocolate and lime cheesecake


87 people made this

About this recipe: Creamy and tangy all at the same time - a lush cheesecake that cleanses the palate whilst fulfilling that sweet tooth! It's gelatin-free, which means it's suitable for vegetarians. I warn you now - this recipe has no exact measurements, it's purely a guideline, the rest is done to taste.

illustrated-girl Morayshire, Scotland, UK

Serves: 4 

  • 100g butter
  • 3/4 of a packet gingernuts
  • 1 (100g) bar white chocolate
  • 200g caster sugar
  • 300ml double cream
  • 2 limes, zested and juiced
  • 3/4 (200g) package soft cheese, e.g. Philadelphia®, at room temperature

Prep:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr15min 

  1. Melt the butter in the microwave; while it's melting crush up the gingernuts into fine crumbs using a food processor or the good old rolling pin and tea-towel combo. Poor the melted butter into the crumbs and mix together until well combined. Press the mixture evenly into the bottom of a suitable dish or tin, and place in the fridge to set.
  2. Melt the white chocolate over a pan of simmering hot water. Meanwhile add the sugar to the double cream in a mixing bowl and whip well until the double cream has thickened well and is no longer runny - it shouldn't fall out of the bowl if you tip it upside down ;)
  3. Once the chocolate has melted, let it cool slightly. This is now a good time to juice and zest your limes (if you haven't already!) If you don't like overly tangy cheesecakes, use only 1 lime.
  4. Empty the soft cheese into a bowl and steadily add in the cooled melted chocolate, mixing gently as you go. This bit can be a bit risky as you don't want your chocolate re-solidifying in the cream cheese.
  5. Using a large metal spoon, fold this cream cheese and white chocolate mixture into the sweet stiff double cream, taking care to do it one bit at a time.
  6. Finally, add in the lime juice and some zest, again a bit at a time, mixing it in gently.
  7. Take out your cooled buttery biscuit base, and spoon on the mixture, spreading it out evenly. Scatter on some bits of zest for decoration, and if you have any left over melted chocolate drizzle across for an even more indulgent look ;)
  8. Place in the fridge to let the cheesecake set. Ideally 3 - 4 hours is suitable timing, to ensure the cheesecake is thoroughly set and chilled. When it has rested, is cool and ready, serve and enjoy ;)

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Reviews (10)


very smooth, delicious! I used 3 limes - and think it could do with another one! - 19 Oct 2013


I made this for Boxing Day. The recipe is easy to follow and the cheesecake was fantastic. Light creamy and loved the ginger nut base. Used 2 1/2 lime would definitely add the other half for a little bit extra kick. Is now a family favourite. - 03 Jan 2014


Best cheesecake ever, so easy to make and perfect after a heavy meal because it's so light - 13 Nov 2014

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