Lime Cheesecake Recipe

This delicious zesty lime cheesecake is the perfect accompaniment to this weeks Mexican Taco meal kits!

Cooking time: 20 minutes
Difficulty level: Simple
Serves: 4 people


  • 80g digestive biscuits, crushed
  • 30g unsalted butter, in cubes, melted
  • 200g cream cheese
  • 75ml double cream
  • 1 lime, zested + juiced
  • 2-3 tbsp icing sugar


  1. Line the base and sides of 1 large spring form tin or two small ones .
  2. Melt the butter and stir through the digestive crumbs. Spoon into the spring form tin. Use the back of a spoon or a potato masher to press down the base. Place in the fridge to chill.
  3. Add the double cream, 2/3 zest and icing sugar to a mixing bowl and whisk until medium peaks form. Add the cream cheese and lime juice and beat again.
  4. Spoon on top of the chilled base  Pour onto the chilled biscuit base. Dip a dessert spoon in boiling hot water, dry it then use to smooth over the cream cheese topping.
  5. Dip a natural bristle pastry brush into the remaining zest and tap it gently over the cheesecakes to release the zest and to finish.
  6. Chill for at least an hour before tucking into.

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