Lime cheesecake recipes
Our top 3 of 7 Lime cheesecake recipes
- Zesty Lemon and Lime Cheesecake
- Quick Lime Cheesecake
- Chocolate Lime Cheesecake
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- View all 7 variations
Zesty Lemon and Lime Cheesecake
by AlproViewed 3 times
- - Add the Alpro Lemon & Lime, elderflower cordial and agar flakes to a small pan and warm over a medium heat for 5 minutes, whisking to dissolve the flakes.
- - Using a rolling pin, crush the hazelnuts and oat cakes until you have medium to fine crumbs. Add the maple flavoured agave syrup and rapeseed oil to the mixture and stir.
- - Scoop the mixture into the base of 4 glasses.
- - Pour the yogurt mixture over the bases and place in the fridge to set. Decorate with fresh elderflowers to serve.
- 500g Alpro Lemon lime soya alternative to yogurt
- 50ml rapeseed oil
- 2 tbsp maple flavoured agave
- 50g toasted hazelnuts
- 75g oat cakes
- 1 tbsp agar flakes
- 3 tbsp Elderflower Cordial
- fresh elderflower
Quick Lime Cheesecake
by burtongillViewed 66 times
- line a 7" cake tin with tinfoil making it overlap the edges
- take the 1/2 packet of digestive biscuits and put them in a food bag using a rolling pin smash and roll untill they resemble breadcrumbs
- melt the margirine or butter in a pan over low heat then add the crushed biscuits mix untill they form a paste like texture
- place the biscuit in the said cake tin so it covers the bottom place in a cold fridge for at least half an hour untill you make the filling
- take 5 limes finely grate the rind and juice them all in a bowl
- add the cream and tin of condensed milk then whip untill thick creamy and ready to set
- pour the mixture into the cooled biscuit based cake tin then leave in the fridge for about an hour
- decorate with whatever you want
- just befor serving lift out of the cake tin using the tin foil remove all foil and serve
- 5 limes
- ½ packet digestive biscuits
- 1 tin light nestle condensed milk
- 1 lge tub double cream
- 50g margarine
- 7" cake tin
- Tin foil
Chocolate Lime Cheesecake
by heatherannisonViewed 587 times
- Crush the digestives, melt the butter, combine and press into the bottom of a buttered and lined 23cm springform cake tin. put the tin into the fridge until really firm or pop it into the freezer while you make the filling.
- Put the cream cheese and icing sugar into a bowl and beat until smooth, stir in the double cream and then the lime zest and juice, do this gradually and taste as you go, I like mine really limey but that's not every ones taste.
- Dissolve the gelatine in a little water and give it the shortest bursts in the microwave just to heat it slightly and so the liquid is clear, beat this well into the mixture.
- Pour onto the biscuit base and leave in the fridge for a couple of hours to set.
I normally grate some dark chocolate over the top just before serving. Hope this is OK! It always works for me, hope it does for you!
- 250g dark chocolate digestive biscuits
- 100g butter
- 600g cream cheese
- 284ml double cream
- 100g icing sugar
- 3-4 limes juiced and zested
- 1 sachet powdered gelatine
Elderflower and Lime Cheesecake
by MustardCommsViewed 1459 times
- 1. Place the digestive biscuits in a large plastic bag. Hold one end of the bag and using a rolling pin, crush until they resemble fine breadcrumbs.
- 2. Melt the butter in a large saucepan and add the crushed biscuits and sugar until they are fully combined.
- 3. Press the biscuit mixture firmly into an 8” round tin with a lift up base and place in the fridge to set.
- 4. Wash the lemon and grate the skin using a fine grater or use a zester. Place this zest together with the cream cheese, icing sugar and lime juice in a food processor and mix well.
- 5. Then slowly add the cream and elderflower cordial until it is a smooth thick paste.
- 6. Spread this mixture on the biscuit base and refrigerate.
- 7. Just before serving, sprinkle the cheesecake with the zest of the lime.
- ¾ large pack digestive biscuits
- 90g Butter
- 60g sugar
- 360g Full fat cream cheese
- 160ml double cream. lightly whipped
- to taste icing sugar
- 1 lime
- 1 zest of lemon
- 2 tbsp Belvoir Elderflower Cordial