Lemon and lime meringue cheesecake

Lemon and lime meringue cheesecake


23 people made this

About this recipe: Very nice with a light tang of lemon and hint of lime. The base has a nice crunch to it too. One of the best cheesecakes I have tasted.

Matt421 Yorkshire, England, UK

Serves: 8 

  • 65g unsalted butter
  • 1 tablespoon dark brown sugar
  • 17 digestive biscuits, crushed to crumbs
  • 200ml single cream
  • 1 (397g) tin condensed milk
  • 1 (250g) tub mascarpone cheese
  • 1 teaspoon vanilla extract or paste
  • zest and juice of 2 lemons
  • zest and juice of 1 lime
  • 2 small meringue nests, crushed

Prep:20min  ›  Extra time:4hr setting  ›  Ready in:4hr20min 

  1. Melt the butter and sugar in a saucepan over a medium heat, stirring frequently. Remove from the heat and add in the biscuit crumbs mixing well to coat. Press into the base of a 20cm springform cake tin, using the back of a spoon to help you. Place in the fridge to chill for about 30 minutes.
  2. Meanwhile, whip the cream, condensed milk and mascarpone cheese together using a machine. Add vanilla and both lemon and lime zests. Slowly add the juices and whisk for at least 10 minutes (the longer the better).
  3. Finally, fold in the crushed meringue and spoon the mixture onto the chilled biscuit base. Return to the fridge to chill and set for several hours before slicing and serving.


No extra sugar required due to the sweetness of the condensed milk. You could add gelatine to help it set, but not necessary. If you want a thicker base then add more biscuits. You could even put the meringue on top of the cake to give it that bit extra crunch. Make sure you use a tin with either sprung sides or a push bottom or it will be impossible to get out.

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Reviews (2)


I made it with double cream, zest and juice of 1 lemon. I didn't use condensed milk, vanilla extract, meringues, dark brown sugar and no lime. It was really delicious! The family loved it! - 19 Nov 2015


- Rated on - 06 Jul 2015

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