This Rich and Tangy Lime Cheesecake tastes as divine as it sounds! If you are a fan of citron desserts, you will love this cheesecake topped with a beautiful layer of Lime curd! In my house, it goes fast with coffee, after dinner, and as a mid-morning splurge. The beautiful texture always produces a perfect slice with straight edges!
I will recommend that you make this dessert for your dinner party to indulge your guests. They will love you for it.
The idea for this Lime Cheesecake was born from my number one favorite dessert – Key Lime Meringue Pie. As the name indicates, Cheesecake has a richer and creamier taste, while Key Lime Pie has a lighter texture. But both taste amazingly zippy!
LIMES
As with my Key Lime Pie, I use Brazilian Limes in this recipe as the real Key Limes are not available in Europe. If you cannot find the Brazilians in your area, pick the less ripe ones to get the zippy taste.
LIME CURD
The layer of Lime Curd is very special. The color increases the beauty of the cake and Pow! Tangy! Zip-a-dee-do-dah!
I hope you will enjoy making this Rich and Tangy Lime Cheesecake. It is an easy, beautiful, and incredibly delicious dessert!
MORE CHEESECAKE RECIPES:
Easy Mini Matcha and Chocolate Cheesecake
“Little Miracle” Panda Mini Cheesecake (No-Bake)
Holiday Easy Tiramisu Cheesecake (No-Bake)
Cool and Modern New York Cheesecake
Rich and Tangy Lime Cheesecake
Ingredients
The Crust
- 200 g Digestive Biscuits
- 60 g Unsalted Butter, melted
- 1/2 tsp Cinnamon Powder
- 1/4 tsp Ground Ginger
Cheesecake Filling
- 600 g Cream Cheese, room temperature
- 310 g Sweetened Condensed Milk
- 1/2 tbsp Lime Zest
- 2 tsp Vanilla Paste or Extract
- 2 large Eggs, room temperature
- 100 ml Fresh Lime Juice
Lime Curd
- 2 large Eggs
- 1 Egg Yolk
- 80 g Granulated Sugar
- 1/2 tbsp Lime Zest
- 100 ml Fresh Lime Juice
- 90 g Unsalted Butter, cut in cubes
- 50 g Sour Cream
Instructions
Make the Crust
- Preheat the oven to 180 C (350 F). Put the Digestive Biscuits in a plastic bag and use a mallet to crush them finely into crumbs. (Or you can use a food processor.)
- Transfer the crumbs to a mixing bowl. Add Cinnamon Powder and Ground Ginger. Mix well. Add the melted Unsalted Butter. Mix well again until evenly moistened.
- Use a spoon to press the crust mixture into a greased 8 inch (20 cm) springform cake pan until the surface is smooth. Bake for 8-10 minutes and let cool on a rack.
Make the Cheesecake Filling
- In a large mixing bowl, add in Cream Cheese. Use a hand mixer to mix until creamy texture.
- Add in Sweetened Condensed Milk. Mix well.
- Then add in Lime Zest and Vanilla Paste or Extract. Mix to combine well.
- Add 1 Egg at a time to the mixture, 2 Eggs in total. Mix well.
- Add in freshly squeezed Lime Juice. Mix well but do not overmix.
- Pour the filling mixture over the cooled crust. Bake in a preheated oven at 150 C (300 F) for 40 minutes. Remove from the oven and let cool on a rack.
Make the Lime Curd
- In a heat-proof bowl, whisk together 2 Eggs, 1 Egg Yolk, Sugar, Lime Zest and fresh Lime Juice.
- In a medium saucepan, bring the water to a simmer over medium-high heat. Once simmering, turn the heat down to low, and place the bowl inside the pan. Add in unsalted Butter and Sour Cream.
- Continue to simmer and keep whisking until the texture thickens up. It will take about 10 minutes.
- Once the curd thickens up. Pour it on top of the cheesecake. Smooth out the layer with a soft spatula.
- Chill the cake in the fridge for at least 6 hours or better overnight before serving.
- The next day, sprinkle some extra Lime Zest on top! Ready to enjoy!
Notes
- I believe that the cake tastes perfect as the way it is, but if you prefer a sweeter taste, just add in a bit more Vanilla Paste or Vanilla Extract.
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