Baked lime cheesecake

    1 hour 15 min

    This lovely baked lime cheesecake is a winner every time and a great option for summer barbecues and summer al fresco dining. Ensure you leave plenty of time for the cheesecake to cool then chill thoroughly.

    34 people made this

    Makes: 1 (30cm) lime cheesecake

    • For the biscuit base
    • 500g digestive biscuits, crushed
    • 50g golden caster sugar
    • 90g unsalted butter
    • For the filling
    • 900g cream cheese
    • 4 eggs
    • 400g golden caster sugar
    • juice of 1 large lime
    • zest of 2 limes

    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4.
    2. For the biscuit base:

    3. Combine the crushed biscuits, sugar and melted butter. Press mixture into a 30cm springform cake tin, covering the bottom evenly.
    4. Bake the biscuit base in the oven for 10 to 15 minutes, or till golden brown. Remove and let cool.
    5. For the filling:

    6. For the filling, beat the cream cheese till smooth. Beat in eggs one at a time. Add sugar and the lime juice and zest, and beat well. Pour filling over cooled base.
    7. Place the cake tin in a larger roasting tray or baking tin. Pour hot water into the larger tin to reach halfway up the sides of the cake tin.
    8. Bake the cheesecake for 45 minutes at 180 C / Gas 4. Cool to room temperature, then chill in the fridge thoroughly before slicing and serving.

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    Reviews in English (2)


    Tasted lovely but I would reduce the amount of biscuit base next time  -  27 Jan 2016


    Loved it didn't have the right sized cake tin so I split it into two just as equal amounts and fantastic I enjoyed making this  -  25 Aug 2015