Lemon and lime cheesecake

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Prep time:

Cook time:

Serves: 6

By reallybusymummy



  • 1 tbsp icing sugar to dust

  • 2 tbsp caster sugar

  • 500ml mascarpone cheese

  • 50g unsalted butter

  • 1 lime

  • 4 lemons

  • 250g ginger biscuits


  1. Put pack of biscuits into a sealable freezer bag, expel excess air, seal and crush with a rolling pin to breadcrumb consistency (just roll with the pin if you are feeling at one with the world - or bash heavily if had a bad day at work and have come home to pile of ironing/housework/unanswered voicemails).
  2. Pour crushed biscuits into a bowl.
  3. Melt the butter and add to the biscuits.
  4. Stir through and then pour into a loose-bottomed cake tin or similar.
  5. Press down to compact the crushed biscuits with a potato masher or spoon. Cover and put in the fridge for a minimum of half an hour. (Can be left like this overnight.)
  6. Put all the marscapone in a separate bowl.
  7. Grate the rind of one lemon and set aside for later.
  8. Juice four lemons and one lime and add to the marscapone.
  9. Add the caster sugar and stir thoroughly. Add more sugar to taste if you prefer it sweeter.
  10. Pour the marscapone mixture into the cake tin, smooth the top with a spoon or spatula, cover with tinfoil and put in the fridge for a minimum of 2 hours to set.

Handy Hint

When you are ready to serve, remove from the fridge, loose sides with knife, then push up the base slowly and then use a fish slice to slide of the base and into a plate dusted with icing sugar.

Sprinkle lemon zest on top to decorate.


Additional Information

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Biscuit and sweets

  • lemon

  • Cake/Dessert

  • Vegetarian

  • Nut Free

  • Egg Free

  • cake

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  • reallybusymummy 13/05/10 15:49

    A simple and quick recipe, which looks impressive to serve and which creates minimal washing up!