Ingredients
Makes: 1 cheesecake
- 110g digestive biscuits, crushed
- 50g butter, melted
- 25g granulated sugar
- 300g soft cheese
- 75g caster sugar
- 1 lemon, zested and juiced
- 1 lime, zested and juiced
Method
Prep:15min ›
Extra time:1hr chilling ›
Ready in:1hr15min
- Combine crushed biscuits, melted butter and granulated sugar. Press into the bottom of a round tin, then chill in the fridge.
- Mix the soft cheese, caster sugar and the juices together in a bowl. Mix until light and fluffy.
- Take your base out of the fridge and spread the cheese mixture evenly over the top. Sprinkle with a bit of lemon and lime zest. For best results, chill in the fridge before serving. Enjoy!
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Reviews & ratings
Average global rating:
(5)
Reviews in English (5)
Made this cheesecake just as recipe says to but only added half the juice, it set beautifully and tasted heavenly, great for a light sweet and definitely clears the palette after a heavy meal, will be making for my customers at my cafe, with a splodge of cream on top - 01 Dec 2014
made this cheese cake something missing as it wld not set for me sld there not be cream in it as well ???????/ - 11 Jul 2013
Made this for an Easter dessert. I reduced the amount of sugar in the base by half and only added 60g sugar to the cheesecake mix. Based on the previous comments, I also heated up the lemon and lime juices and added 2.5 sheets of gelatine. Once this mixture was cool, I added it to the cheese, sugar and zest. It set perfectly and was very tangy and delicious! - 05 Apr 2015
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