Mary Berry, the renowned British chef, presents an effortless recipe for eight individual servings of lemon and lime cheesecakes. This delightful dessert only requires a short two-hour refrigeration period before it’s ready to be enjoyed.
This quick and easy recipe combines few ingredients and minimal effort to create a “fresh and light” cheesecake, as described by Mary Berry herself. It’s an ideal addition to any summer gathering, whether you’re hosting a dinner party or a casual BBQ.
Lemon and Lime Cheesecake Recipe:
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Ingredients:
- 100g digestive biscuits
- 50g butter
- 1 tbsp caster sugar
- Fresh raspberries, for garnish
- 250g tub mascarpone
- 75g can full-fat condensed milk
- Juice of 1 lemon
- 3 tbsp lemon curd
- Finely grated zest and juice of 2 limes
Instructions:
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Line a baking sheet with cling film and place 8 cooking rings on top.
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Blend the digestive biscuits in a food processor to form fine crumbs.
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Melt the butter in a saucepan, stir in the crumbs and sugar, then press the mixture into the base of each cooking ring evenly.
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Chill in the fridge.
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For the filling, whisk together the mascarpone and condensed milk until smooth. Add the lemon juice, curd, and most of the lime zest. Whisk until thick and creamy.
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Spoon the filling over the biscuit bases and chill for 2 hours before serving.
Enjoy your delightful mini cheesecakes!
Ensure the tops of the cheesecakes are level, cover them with cling film, and refrigerate for a minimum of two hours. Once ready to serve, gently loosen the edges of each ring with a palette knife, transfer them onto serving plates, and sprinkle the leftover lime zest on top for a decorative touch. Complete the presentation by adding raspberries before serving.