Lime cheesecake

A stunning citrusy dessert – the perfect and easy no-bake lime cheesecake. By following this no-bake cheesecake recipe, you’ll create a smooth, light, and creamy dessert that sets beautifully in the refrigerator. One of the most essential steps is whipping the cream to stiff peaks before gently folding it into the filling and chilling the cheesecake overnight.

Ingredients for the base:

• 160 g digestive biscuits
• 40 g butter, melted

Process the biscuits in a food processor until they resemble fine breadcrumbs. Add the butter and process until well combined (alternatively, place the digestive biscuits in a plastic bag, crush them into crumbs with a rolling pin, then mix with the melted butter).

Line the base of a 23 cm springform tin with parchment paper. Press the biscuit mixture evenly over the base, then place the tin in the fridge to chill for 30 minutes.

Ingredients for the cheesecake filling:

• 1 cup Greek yoghurt at room temperature
• 250 g mascarpone, at room temperature
• ½ cup icing sugar
• finely grated zest and juice of 1 unwaxed lime
• 1 cup whipping cream, chilled
• 10 g gelatine powder (3½ tsp) + 50 ml water

Place the Greek yoghurt, mascarpone, icing sugar, lime zest, and lime juice in a mixing bowl and beat until combined.

Mix the powdered gelatine with 50 ml cold water and leave to bloom for 10 minutes. Heat gently on the hob, stirring, until the gelatine completely dissolves, or heat briefly in the microwave. Do not boil, as the gelatine will lose its gelling properties. Remove from the heat and leave to cool slightly until no longer hot to the touch.

Add a tablespoon of the cheesecake batter to the gelatine and mix well. Add another 2 tablespoons of batter and mix again, checking for any lumps. Pour the gelatine mixture back into the remaining batter and mix until fully combined. Both mixtures should be at a similar temperature to prevent lumps from forming.

Pour the whipping cream into another bowl and whip to stiff peaks. Add it to the cheesecake batter and gently fold to combine.

Pour the mixture over the prepared biscuit base and spread evenly. Cover and chill in the fridge for 5–6 hours, preferably overnight.

To finish:

• 1 lime, cut into quarters, for decoration
• finely grated zest of 1 lime, for sprinkling

Before serving, decorate the cheesecake with grated lime zest and serve with the lime quarters.

Enjoy!