Description
This refreshing layered lime cheesecake features a crunchy gingernut biscuit base topped with a smooth, zesty cream cheese filling and finished with a tangy lime glaze. Perfectly balanced between sweet and citrusy, this no-bake dessert is chilled to set and makes a delightful treat for lime lovers.
Ingredients
Scale
Base
- 250g gingernut biscuits
- 125g unsalted butter, melted
Cheesecake Filling
- 600g cream cheese
- 100g icing sugar
- Zest of 3 limes (save the juice for glaze)
- 300ml double cream
Lime Glaze
- 4 gelatine leaves
- 100g caster sugar
- 6 limes, juiced and pared, and zest of 3 limes
- 200ml water (for glaze preparation)
Instructions
- Prepare the Base: Whizz the gingernut biscuits into crumbs using a food processor or crush them in a sealed bag with a rolling pin. Mix the crumbs with melted unsalted butter until combined. Press this mixture firmly into the base of a 20cm springform cake tin. Chill in the fridge to set while preparing the filling.
- Make the Cheesecake Filling: In a bowl, beat together the cream cheese, icing sugar, and lime zest using an electric mixer until smooth. Gradually add the double cream and continue beating until the mixture is fully combined and creamy. Spoon the filling evenly onto the biscuit base, starting from the edges and working inwards to avoid air bubbles. Smooth the surface with the back of a spoon and refrigerate to begin setting.
- Prepare the Lime Glaze: Soak the gelatine leaves in cold water to soften. In a saucepan, combine the lime juice and zest with caster sugar and 200ml water. Heat gently until the sugar dissolves and the syrup begins to simmer. Remove from heat and squeeze excess water from the gelatine, then stir it into the hot syrup to dissolve completely. Allow the mixture to cool until just warm, then strain it through a sieve into a jug.
- Assemble and Chill: Once the glaze is cooled to room temperature, pour it carefully over the cheesecake filling. Place the cake back in the fridge and leave overnight to set fully. Before serving, carefully remove the cheesecake from the springform tin.
Notes
- Ensure the gelatin is fully dissolved in the warm syrup to avoid lumps in the glaze.
- For a firmer cheesecake, allow it to chill for at least 6 hours, preferably overnight.
- You can substitute gingernut biscuits with digestive biscuits for a less spicy base.
- If limes are not available, lemons can be used as a substitute though the flavor will be less zesty.
- Use a clean, cold mixing bowl and beaters when whipping the double cream to achieve better volume.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Keywords: lime cheesecake, no-bake cheesecake, gingernut biscuit base, lime glaze, creamy dessert
