Mary Berry Special Part Two: Lemon and lime cheesecake | Daily Mail Online:
Of all the desserts in my new book, this lemon and lime cheesecake is one of the simplest to make. You must use full-fat condensed milk and cream cheese for the recipe to work, as the filling won’t set if you use low-fat substitutes.
Serves 4-6
- 10 digestive biscuits, crushed
- 50g (1¾ oz) butter, melted
- 25g (scant 1oz) demerara sugar
- 150ml (5fl oz) double cream
- 397g can full-fat condensed milk
- 175g (6oz) full-fat cream cheese (room temperature)
- grated zest and juice of 2 large lemons
- grated zest and juice of 1½ limes
- 150ml (5fl oz) double or whipping cream, to decorate
- ½ lime, thinly sliced, to decorate
1. First, make the crust: place the crushed biscuits, see the tips below, together
2.with the butter and sugar, in a medium
3.bowl and stir until the ingredients are thoroughly mixed.
4.Turn the crust mixture out into a 20cm (8in) loose-bottomed tart tin and press firmly and evenly over the bottom and up the sides using the back of a metal spoon. Chill for 30 minutes until set.
5.Make the filling: place the double cream, condensed milk and cream cheese in a bowl with the lemon and lime zests. Mix thoroughly. Using a balloon whisk, gradually whisk in the lemon and lime juices and continue whisking until the mixture thickens.
6.Pour the lemon and lime filling into the crumb crust and spread it evenly. Cover and chill overnight.
7.Up to 6 hours before serving, whip the cream until it just holds its shape, as in the tips below. Decorate the top of the cheesecake with swirls of whipped cream and slices of lime, then return to the fridge.
The Mary Way: Crush The Biscuits Place the biscuits in a clear plastic bag.
Lay the bag on a flat surface and run a rolling pin back and forth over the biscuits until they form crumbs.
Whip The Cream Put chilled cream into a chilled bowl and start whipping slowly until the cream begins to thicken. (If using an electric mixer, use the lowest speed.)
Once the cream has thickened, start whipping a little faster.
Lift the whisk to see if the cream retains its shape.
If not, continue for a little longer.
Of all the desserts in my new book, this lemon and lime cheesecake is one of the simplest to make. You must use full-fat condensed milk and cream cheese for the recipe to work, as the filling won’t set if you use low-fat substitutes.
Serves 4-6
- 10 digestive biscuits, crushed
- 50g (1¾ oz) butter, melted
- 25g (scant 1oz) demerara sugar
- 150ml (5fl oz) double cream
- 397g can full-fat condensed milk
- 175g (6oz) full-fat cream cheese (room temperature)
- grated zest and juice of 2 large lemons
- grated zest and juice of 1½ limes
- 150ml (5fl oz) double or whipping cream, to decorate
- ½ lime, thinly sliced, to decorate
1. First, make the crust: place the crushed biscuits, see the tips below, together
2.with the butter and sugar, in a medium
3.bowl and stir until the ingredients are thoroughly mixed.
4.Turn the crust mixture out into a 20cm (8in) loose-bottomed tart tin and press firmly and evenly over the bottom and up the sides using the back of a metal spoon. Chill for 30 minutes until set.
5.Make the filling: place the double cream, condensed milk and cream cheese in a bowl with the lemon and lime zests. Mix thoroughly. Using a balloon whisk, gradually whisk in the lemon and lime juices and continue whisking until the mixture thickens.
6.Pour the lemon and lime filling into the crumb crust and spread it evenly. Cover and chill overnight.
7.Up to 6 hours before serving, whip the cream until it just holds its shape, as in the tips below. Decorate the top of the cheesecake with swirls of whipped cream and slices of lime, then return to the fridge.
The Mary Way: Crush The Biscuits Place the biscuits in a clear plastic bag.
Lay the bag on a flat surface and run a rolling pin back and forth over the biscuits until they form crumbs.
Whip The Cream Put chilled cream into a chilled bowl and start whipping slowly until the cream begins to thicken. (If using an electric mixer, use the lowest speed.)
Once the cream has thickened, start whipping a little faster.
Lift the whisk to see if the cream retains its shape.
If not, continue for a little longer.
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