Light lemon and lime cheesecake

    5 hours 20 min

    The base of this cheesecake is made with wafers and the light cheese filling is made cream cheese, cottage cheese and soured cream. It has a lovely hint of citrus from lemon and lime juice and zest.

    3 people made this

    Serves: 12 

    • 100g wafers
    • 1 1/2 tablespoons unsalted butter, melted
    • 350g low fat natural cottage cheese
    • 500g light cream cheese
    • 225g caster sugar
    • 2 eggs
    • 4 egg whites
    • 1 1/2 tablespoons plain flour
    • 1 1/2 teaspoons grated lemon zest
    • 1 1/2 teaspoons grated lime zest
    • 3 teaspoons lemon juice
    • 3 teaspoons lime juice
    • 125g half fat soured cream
    • 3 teaspoons caster sugar

    Prep:20min  ›  Cook:1hr5min  ›  Extra time:3hr55min chilling  ›  Ready in:5hr20min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Process the wafers in a food processor until finely ground. Add the butter and pulse until the crumbs are moistened. Pour the mixture into a 23cm springform tin, patting it into the bottom. Bake for 10 minutes or until lightly browned; set aside. Leave the oven on.
    3. Process the cottage cheese in a food processor (you can use the same bowl) for 1 minute or until smooth.
    4. Beat the cream cheese and 225g caster sugar with an electric mixer in a medium bowl until light and fluffy. Beat in the whole eggs and egg whites, one at a time, beating well after each addition. Beat in the pureed cottage cheese, the flour, lemon zest, lime zest, lemon juice and lime juice until well blended. Pour the mixture into the prepared tin and bake for 50 minutes or until the outer edge is set; the very centre may still "wiggle" slightly.
    5. Meanwhile, combine the soured cream and 3 teaspoons caster sugar in a small bowl. Spread over the top of the hot cheesecake and bake for a further 5 minutes. Remove from the oven and place the tin on a wire rack to cool. Refrigerate the cheesecake in the tin for at least four hours before serving.

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    Reviews in English (2)


    This recipe was easy to follow and easy to use. The Cheese cake was delicous and was commented on by my Fiance's family highly. My Fiance's father helped himself to many servings and also packed some up for his morning tea.  -  03 Jan 2010  (Review from Allrecipes AU | NZ)


    Altered ingredient amounts. With the base i used Vanilla Creme Waffers, and I layered the base sparingly with flaked almonds before baking.  -  03 Jan 2010  (Review from Allrecipes AU | NZ)

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