Lime Cheesecake

Out of all the cheesecakes I make, the lime one is definitely my favourite. It’s creamy, zesty and delicious.


Made using a 12cm spring form cake tin. Serves 4-6


  • 3 – 4 tbsp butter, melted
  • Around 200g pack of digestives
  • 250g cream cheese
  • 400g tin of Carnation condensed milk
  • 175-200ml fresh lime juice
  • Zest of 1 lime


  1. Put the digestives in a sandwich bag and crush with a rolling pin
  2. Combine the melted butter and crushed digestives. If the mixture is too sticky/buttery, add more crushed digestives. Alternatively, you may find you need to add more butter if it’s not holding together
  3. Press into the base of a spring form cake tin, then place in the fridge to chill whilst you make the topping
  4. In a bowl, mix the cream cheese and condensed milk together for several minutes using an electric whisk
  5. Add the lime juice and zest, and whisk again for two minutes
  6. Add to the cheesecake base, then leave in the fridge to chill for 2 days


Tips and Ideas:

  • Serve with raspberries on the side
  • Swap the lime juice and zest for the same amount of lemon juice and zest for a tasty Lemon Cheesecake

One thought on “Lime Cheesecake

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