For months my brother has been asking me to make him a lemon and lime cheesecake. We got invited over for Sunday dinner and while I was lying in bed, it dawned on me that I can make his cheesecake him and we can have it for dessert. This cheesecake is so simple but yet so full of flavour, I used an 8 inch spring form tin as it makes it easier to get the cheesecake out.
Both the zest and juice of the lemon and limes was used in this cheesecake so there is no waste there. I got this great tool for juicing the lemon and limes which makes it so much cleaner and easier to get every drop of juice out of the fruit. It is called a Trudeau Lemon Squeezer and I never thought I would need something like it as I had always been taught to squeeze the juice into my hand and catch the pips but this tool is perfect and I’m so glad I got one as makes squeezing the fruit easier.
Lemon and Lime Cheesecake
Ingredients
- 200 g digestives crushed
- 55 g butter
- 250 g mascarphone cheese
- 175 ml condensed milk
- 1 lemon
- 2 limes
Instructions
- Put all the biscuits into a strong plastic bag and crush with a rolling pin until they look like fine breadcrumbs. Tip into a mixing bowl.
- Melt the butter in a small saucepan and pour over the biscuit crumbs. Mix well and press into a 20cm loose-bottomed tin. Leave in the fridge to set for at least an hour.
- Put the mascarpone and condensed milk into a large bowl. Carefully grate the lemon and limes and and add the zest, then squeeze in the juice as well.
- Beat everything together until it is smooth and thick, then spread it over the biscuit base and chill in the fridge for at least another hour.
Cheesecake was a huge hit and even though me and mum were a little late, my brother did appreciate it once he realised what I had been doing. One thing I would defiantly change is I would use more biscuits for the base and I defiantly did not give the base enough time to set before adding the topping.
