Are you ready for a tasty adventure in the desert land? Mary Berry Lemon and Lime Cheesecake Recipe is here to satisfy your sweet cravings.
If you have yet to try it, you’re in for a yummy surprise. And if you’re already a fan, let’s explore this delicious treat together.
What is Mary Berry Lemon And Lime Cheesecake
Mary Berry Lemon and Lime Cheesecake is a yummy dessert that mixes the tangy flavours of lemons and limes with the creamy goodness of cheesecake.
It’s like a perfect dessert match! This dessert is all about bright flavours and creamy deliciousness.
How Does Mary Berry Lemon And Lime Cheesecake Taste Like
Imagine a burst of sunshine in your mouth. The lemon and lime flavours are like a refreshing breeze on a hot summer day.
The cheesecake part? It’s like a cloud of creamy happiness that melts in your mouth. Together, they make a tasty combination that’ll leave you wanting more.
I first tasted this amazing dessert at a get-together with friends. One bite, and I was hooked. The balance of sweet and tangy was just right. It quickly became my favourite dessert for parties and special occasions.
Ingredients To Make Mary Berry Lemon And Lime Cheesecake
- Digestive biscuits = 100g (4 oz)
- Butter = 50g (2oz)
- caster sugar = 1 tablespoon
- Fresh raspberries (to garnish)
For The Filling
- Tub mascarpone = 1 x 250g
- Full-fat condensed milk = 1 Can (375g)
- Juice of 1 small lemon
- Lemon curd = 3 tbsp
- Zest (finely grated)
How To Make Mary Berry Lemon And Lime Cheesecake
Step 1
Place cling film on a baking sheet and position 8 cooking rings (7cm/2.3 in).
Step 2
Crush biscuits into fine crumbs with a rolling pin.
Step 3
Melt butter, add crumbs and sugar, and mix well. Press into rings, and chill.
Step 4
Combine mascarpone, condensed milk, lemon juice, lime zest, and juice until creamy.
Step 5
Spoon onto biscuit base, cover, and chill for 2 hours.
Step 6
Gently release cheesecakes with a palette knife. Decorate with lime zest and raspberries.
Step 7
Makeup to 24 hours ahead; add raspberries and icing sugar before serving. Not suitable for freezing.
Recipe Tips
- Crush your biscuits into fine crumbs for the best cheesecake crust. You can use a ziplock bag and a rolling pin for this.
- Remember to grate the zest from your lemons and limes. The zest adds extra citrusy flavour.
- Ensure your cream cheese is at room temperature. It blends smoothly without lumps.
FAQs
Can I use store-bought lemon and lime juice for this recipe?
Yes! While fresh juice is great, store-bought juice works well too.
Can I prepare it ahead for a party?
Absolutely! It’s a great make-ahead dessert. Just keep it in the fridge until you’re ready to serve.
Can I try other citrus fruits instead?
Of course! You can experiment with oranges or grapefruits to add a twist to the classic.
What to Serve With Mary Berry Lemon And Lime Cheesecake?
Mary Berry Lemon and Lime Cheesecake are fantastic, but you can add something extra to make it even better.
- Fresh Berries: A handful of fresh strawberries or raspberries adds colour and freshness.
- Whipped Cream: A dollop of whipped cream on top is always a crowd-pleaser. It adds a light, fluffy touch.
- Mint Leaves: Garnish with a few sprigs of fresh mint for a hint of herbal coolness.
- Citrus Slices: Thin lemon and lime slices look nice and enhance the citrusy vibes.
- Chocolate Drizzle: Feeling indulgent? Drizzle some melted chocolate over your
- cheesecake for an extra treat.
Storage Tips
To keep your Mary Berry Lemon and Lime Cheesecake at its best, store it in the fridge. Cover it with plastic wrap or an airtight container to keep it fresh. It can last 3-4 days, but it’s so delicious it won’t last that long!
In Closing
Mary Berry Lemon and Lime Cheesecake is a dessert that never disappoints. It’s like a burst of happiness on a plate, a delightful treat for any occasion.
Whether you’re a cheesecake expert or new to citrusy desserts, you’ll love it. So, give it a try, and let your taste buds enjoy the delicious journey!
More Amazing Recipes
- Mary Berry Pineapple Upside Down Cake Recipe
- Mary Berry Strawberry Cheesecake Recipe
- Delia Smith Red Cabbage Recipe
- Mary Berry Apple Crumble Recipe
Mary Berry Lemon And Lime Cheesecake Recipe
Ingredients
- 100 g Digestive biscuits (4 oz)
- 50 g Butter (2oz)
- 1 tablespoon caster sugar
- Fresh raspberries (to garnish)
For The Filling
- 1 x 250 g Tub mascarpone
- 1 Can Full-fat condensed milk (375g)
- Juice of 1 small lemon
- 3 tbsp Lemon curd
- Zest (finely grated)
Instructions
- Place cling film on a baking sheet and position 8 cooking rings (7cm/2.3 in).
- Crush biscuits into fine crumbs with a rolling pin.
- Melt butter, add crumbs and sugar, and mix well. Press into rings, and chill.
- Combine mascarpone, condensed milk, lemon juice, lime zest, and juice until creamy.
- Spoon onto biscuit base, cover, and chill for 2 hours.
- Gently release cheesecakes with a palette knife. Decorate with lime zest and raspberries.
- Makeup to 24 hours ahead; add raspberries and icing sugar before serving. Not suitable for freezing.
Notes
- Crush your biscuits into fine crumbs for the best cheesecake crust. You can use a ziplock bag and a rolling pin for this.
- Remember to grate the zest from your lemons and limes. The zest adds extra citrusy flavour.
- Ensure your cream cheese is at room temperature. It blends smoothly without lumps.
