Lemon and lime cheesecake

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Serves: 8

By clarisa

(3 Votes) 4


  • 400g cream cheese

  • 397g condensed milk

  • 1 lemon

  • 200g digestive biscuits

  • 2 limes

  • 100g butter melted, plus a little for greasing


  1. Lightly butter the inside of a 23cm round cake tin. Cut greaseproof paper to fit tin, and place in the base of the tin.
  2. Crush the digestive biscuits. Melt butter gently and add biscuit crumbs and mix well.
  3. Transfer into prepared cake tin… making sure to press firmly down. Leave to chill in fridge.
  4. Finely grate the zest (not white pith) of the lemon and one of the limes. Transfer into a large bowl.
    5 .Cut lemon and both limes in half and extract the juice in a measuring jug - you need 120ml.
  5. Add the cream cheese and condensed milk to the zest and mix well.
  6. Using a wire whisk, gradually add the juices.
  7. Pour this mixture on top of the chilled base that you prepared earlier and leave in the fridge overnight for best results…. or at least 6 hours.

Handy Hint

Using a loose-based cake tin is best, as the cheesecake can be removed with ease.

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Biscuit and sweets

  • Make Ahead

  • cake

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Your comments

  • AChickenCalledKorma 02/02/15 16:52

    Hmm - looks absolutely lovely as a simple pudding recipe. But I'm a bit surprised to see it on the front page as a "after school treat". That's a lot of between-meal calories, even for a growing child. (Speaking as the parent of an overweight 9yo who's currently struggling with the results of the "treat" culture :-( )

  • thighsmadeofcheddar 12/07/09 15:11

    Really delicious and a doddle to make. Lovely.

  • jamesteee 25/05/09 09:28

    Thank you for this recipe, so easy to make and impressed my friends.

  • clarisa 02/05/08 12:47

    This cheesecake has been a real winner with all ages.... and is soooo easy to make. Absolutely delicious!!! For a little bit more naughtiness try adding a crushed flake or two!!!