Chocolate lime cheesecake is an absolutely spectacular cheesecake. The unusual combination of rich chocolate and fresh lime creates a dessert with a wonderfully light, creamy, and delicate texture. It’s the perfect summer dessert — one of those flavours that stays with you long after the last bite.
Ingredients for the base:
- 160 g digestive biscuits coated in dark chocolate
- 50 g butter, melted
Place the biscuits and melted butter into a food processor and blend until the biscuits are finely crushed and the mixture resembles wet sand. If you do not have a food processor, place the biscuits into a sturdy food bag (preferably zip-lock) and crush thoroughly using a rolling pin or meat mallet. Mix the crumbs with the melted butter.
Line the base of a 23 cm springform cake tin with baking parchment. Tip the biscuit mixture into the tin, spread evenly, and press firmly into the base. Chill in the fridge for 30 minutes.
Wrap the outside of the tin tightly with aluminium foil — the cheesecake will be baked in a water bath*.
Ingredients for the cheesecake filling:
- 750 g full-fat cream cheese, such as Philadelphia, or full-fat/semi-fat curd cheese, triple ground
- 200 g caster sugar
- 4 eggs
- 2 egg yolks
- freshly squeezed juice of 4 limes
All ingredients should be at room temperature.
Place all the filling ingredients into the bowl of a mixer. Mix only until just combined; do not overmix, as incorporating too much air into the batter will cause the cheesecake to rise excessively during baking and then collapse afterwards. We do not want that — the finished cheesecake should remain perfectly level. Pour the cheesecake filling onto the chilled biscuit base.
Bake the chocolate lime cheesecake in a water bath* at 170°C for 60–75 minutes. The baked cheesecake should be set around the edges and slightly springy on top when gently touched with a skewer. Once baked, leave the cheesecake to cool gradually in the oven with the door slightly ajar. Then refrigerate for approximately 12 hours before serving.
* To bake the cheesecake in a water bath: place the wrapped cheesecake tin into a larger baking tin or ovenproof dish. Pour boiling water into the outer dish until it reaches halfway up the sides of the cheesecake tin. The steam created during baking ensures the cheesecake bakes evenly throughout, including in the centre, prevents cracking, and gives it an exceptionally creamy texture.
Enjoy!
Recipe adapted from Nigella Lawson.
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