This Lemon and Lime Cheesecake tastes like summer. Its creamy, tangy, and bursting with with equal notes of lemon and lime. Its also refreshingly light and fluffy, with a perfect balance of sweet and sour.
Why This Recipe Works
- Its contains no added sugars, and is instead sweetened naturally.
- 10 Simple and easy ingredients
- You can make it ahead so its perfect for when you have guests coming over
- Its rich but light and refreshing and it won't weigh you down
- Its only 15 minutes of prep
- Its baked in the oven so there's no gelatine to worry about
- It can easily be made into a lemon only or lime only cheesecake!
Ingredients
Ingredient Notes
- Digestive Biscuits: the brand I use is called Gullon, and are available from woolworths and coles in Australia in the health food aisle. Aldi also have a similar sugar free digestive.
- Monkfruit Sweetener: this is my preferred natural sweetener for this recipe, however you could also use Natvia Stevia which is another type of granulated sweetener. Just make sure the alternative sweetener you’re using measures like sugar.
How To Make This Recipe
Step 1: Make the base first
- In a food processor, blitz the digestive biscuits until a fine crumb is formed. Tip into a mixing bowl, and add the melted butter. Mix together until damp and crumbly.
- Add the crumb mixture to the lined springform tin and press down firmly to pack the crumbs together to form a crust.
Step 2: Make the Filling
- In a large mixing bowl, add the room temperature cream cheese and use an electric hand mixer on medium high speed to beat it until smoothy and creamy.
- Add granulated sweetener into the bowl and continue with electric hand mixer for approx. 2 to 3 minutes, until smooth and creamy and there are no signs of graininess.
- Add one egg, mix in thoroughly, and repeat for the second egg, making sure to get all the mixture from the sides of the bowl mixed in.
- Pour in sour cream, vanilla essence , lemon juice, lemon and lime zest. Use electric hand mixer on low – medium speed to thoroughly blend everything together (about 1 – 2 minutes)
- Pour the filling onto the base. If you notice any air bubbles on the surface, lift and place tin firmly several times on the counter to reduce air pockets.
Step 3: Water Bath and Bake
- Set Up Water Bath: Fill a baking tray (that will fit the springform tin) with just enough water so that it covers the bottom. Wrap the bottom of the tin in foil so that it comes half way up the sides of the tin. Place into the water bath.
- Bake Cheesecake: Bake the cheesecake for 25 minutes in a preheated oven at 160 degrees Celsius/325 degrees Fahrenheit. Cheesecake is cooked when the edges are set and slightly firm to the touch, and the middle has a slight wobble.
- Cool at Room Temperature: Remove from the water bath and remove foil. Cover cheesecake in the tin with a towel and let it come to room temperature. Then refrigerate overnight.
Top Tips For Success
- Water bath: cooking the cheesecake in a water bath helps it to cook more evenly and prevent it from cracking on the top. Its not absolutely essential, but does help it to bake more evenly.
- Taste Test: Before pouring the filling onto the cheesecake base, taste it to make sure it has the right balance of tangyness Taste it to see if if needs more sweetener. Can you taste the lemon coming through? if not add a little more. Can you taste the lime coming through? If not zest in another lime.
- Cool at Room Temperature: Cover the cheesecake and let it sit on the bench until it comes to room temperature before putting it into the fridge to avoid cracks
- Use an air tight container to refrigerate rather than plastic wrap or foil as water droplets may get in and settle on top of the cheesecake. A sealed and sir tight container will prevent this. Leave cheesecake in the tin overnight, and put it into the container with lid to properly set.
Your Questions Answered
Can it be made with just lemon, or just lime?
Yes definitely. I'd recommend for lemon only, zest of two lemons, and juice of one lemon (about 3 tablespoons). For lime only, zest of 3 limes, and about 2 tablespoons of lime juice.
How to store it?
Store cheesecake in an air tight container. Avoid storing on a plate with plastic wrap or foil over as moisture may get it and make it go soggy.
How long does it keep?
The cheesecake will keep in the fridge for 3 to 4 days.
How far ahead should it be made for a Dinner Party?
Its best made the day before so it has overnight to set in the fridge.
Can it be made into mini cheesecakes?
Yes. Use a 12 hole muffin tin with paper liners, following the same instructions to make the base and filling. You can omit the water bath as that won't be necessary for mini cheesecakes.
Can light cream cheese be used?
Yes, it can. This will reduce the over all calories, and make the cheesecake less rich and creamy.
I don't have a springform tin, can I use a pie dish?
Yes, that will work just fine. Just make sure its not too big as there may not be enough crumbs to cover the base. I used a 20 cm spingform tin for this one so something similar should be OK.
More Easy Cheesecake Recipes
- Chocolate Ricotta Cheesecake
- Pineapple Fridge Tart
- Chilli Chocolate Cheesecake
- Cheesecake Dessert Cups
- My Award Winning No Bake Passionfruit Cheesecake
Lemon and Lime Cheesecake
A cheesecake thats creamy, tangy, and bursting with with equal notes of lemon and lime. Its also refreshingly light and fluffy, with a perfect balance of sweet and sour.
Equipment
Ingredients
Base
- 1 cup sugar free digestive biscuits - see note 1
- 4 tablespoons melted butter
Filling
- 2 blocks (16 ounces) full fat cream cheese, - at room temperature
- ⅔ cup granulated sweetener that measures like sugar - (see note 2)
- ¼ cup full fat sour cream, - at room temperature
- 2 medium eggs, - at room temperature
- 1 teaspoon vanilla extract
- zest of 2 lemons
- Zest of 2 limes
- juice of ½ lemon
- juice of 1 lime
Instructions
- Preheat oven to 160 degrees Celsius/325 degrees Fahrenheit, and line an 8 inch/20cm springform tin with baking or parchment paper on the bottom, securing it in place by lockout out the tin. Set aside.
Base
- In a food processor, blitz the digestive biscuits until a fine crumb is formed. Tip into a mixing bowl, and add the melted butter. Mix together until damp and crumbly.
- Add the crumb mixture to the lined springform tin and press down firmly to pack the crumbs together to form a crust.
Filling
- In a large mixing bowl, add the room temperature cream cheese and use an electric hand mixer on medium high speed to beat it until smoothy and creamy.
- Add granulated sweetener into the bowl and continue with electric hand mixer for approx. 2 to 3 minutes, until smooth and creamy and there are no signs of graininess.
- Add one egg, mix in thoroughly, and repeat for the second egg, making sure to get all the mixture from the sides of the bowl mixed in.
- Pour in sour cream, vanilla essence , lemon and lime juice, lemon and lime zest. Use electric hand mixer on low – medium speed to thoroughly blend everything together (about 1 – 2 minutes)
- Pour the filling onto the base. If you notice any air bubbles on the surface, lift and place tin firmly several times on the counter to reduce air pockets.
- Fill a baking tray (that will fit the springform tin) with 1 inch of water. Wrap the bottom of the tin in foil so that it comes half way up the sides of the tin. Place into the water bath. Bake the cheesecake for 25 minutes in a preheated oven at 160 degrees Celsius/325 degrees Fahrenheit.
- Cheesecake is cooked when the edges are set and slightly firm to the touch, and the middle has a slight wobble.
- Remove from the water bath and remove foil. Cover cheesecake in the tin with a towel and let it come to room temperature. Put into an air tight container with lid firmly sealed, then refrigerate overnight.
To Serve
- Freshly grated lemon zest, and a dollop of whipped cream.
Notes
- Digestive Biscuits: the brand I use is called Gullon, and are available from woolworths and coles in Australia in the health food aisle. Aldi also have a similar sugar free digestive.
- Monkfruit Sweetener: this is my preferred natural sweetener for this recipe, however you could also use Natvia Stevia which is another type of granulated sweetener. Just make sure the alternative sweetener you’re using measures like sugar.
- Water bath: cooking the cheesecake in a water bath helps it to cook more evenly and prevent it from cracking on the top. Its not absolutely essential, but does help it to bake more evenly.
- Taste Test: Before pouring the filling onto the cheesecake base, taste it to make sure it has the right balance of tangyness Taste it to see if if needs more sweetener. Can you taste the lemon coming through? if not add a little more. Can you taste the lime coming through? If not zest in another lime.
- Cool at Room Temperature: Cover the cheesecake and let it sit on the bench until it comes to room temperature before putting it into the fridge to avoid cracks
- Use an air tight container to refrigerate rather than plastic wrap or foil as water droplets may get in and settle on top of the cheesecake. A sealed and sir tight container will prevent this. Leave cheesecake in the tin overnight, and put it into the container with lid to properly set.
Nutrition
Calories: 373kcalCarbohydrates: 37gProtein: 11gFat: 20gSaturated Fat: 8gFiber: 2gSugar: 7g
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
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