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Lime Cheesecake

Category Dessert
Servings 6 servings
Calories 513 calories
Skill Required Medium
Duration 45 minutes

Now that summer is coming, you’ve got the perfect excuse to make this delicious cheesecake. Made with lots of lime juice, the cheese layer has a delicate texture, is fresh and refreshing, and perfect for a warm summer day.

  • 1 pound (450 grams) cream cheese
  • 1/2 cup (100 grams) sugar
  • 1 egg
  • 1/4 cup (65 ml) lime juice
  • 1 teaspoon vanilla extract
  • 7 ounces (200 grams) digestive biscuits
  • 3 ounces (85 grams) butter, melted
  • For the merengue:
  • 2 egg whites
  • 1/2 cup (100 grams) sugar
  • Add the cream cheese into your mixer bowl. Set up your mixer at medium speed, and pour the sugar. Add the egg, and pour the lime juice, and vanilla extract.
  • Mix everything until you obtain a smooth mixture.
  • Preheat the oven to 360°F/180°C.
  • Place the biscuits in the blender and crush them. Add them in a bowl, and pour the melted butter over them. Mix until the butter is absorbed into the biscuits. Refrigerate for the next 3 hours.
  • Grab a round cake tin and grease its bottom with butter. Add the crushed biscuits and evenly spread them into the pan. Press the biscuits with your hands until you evenly level them. Pour the wet mixture over the levelled biscuits and bake it for 15 minutes.
  • Don’t turn off the heat when it’s ready, but increase it to 400°/200°C.
  • In the meantime, add the egg whites in your mixer bowl, set it up over medium speed. Pour the sugar and mix until the mixture reaches stiff peaks.
  • Evenly spread it on top of the cake. Slide it into the oven again, and cook it for the next 10 minutes. Shred a touch of lime zest on top before serving.
Nutrition Per Serving
513 kcal
36 g
10 g
38 g