Mary Berry Lemon and Lime Cheesecake Recipe​

This lemon and lime cheesecake is a bright, creamy baked dessert with a buttery biscuit base and a silky citrus filling that sets beautifully without being heavy. The flavour is fresh and zingy, balanced with just enough sweetness, and the texture is smooth with a gentle wobble in the centre. It’s an easy, dependable bake that suits confident beginners, with most of the “work” happening while it cools and chills. Total time is about 7 hours including cooling and chilling.

What to Expect From This Lemon and Lime Cheesecake

You’ll get a crisp digestive biscuit base, a creamy filling that tastes of real citrus zest, and a gentle tang from crème fraîche that keeps every bite light. Baking it low and letting it cool slowly helps it set evenly with fewer cracks. The lemon brings brightness, the lime adds a sharper, floral edge, and together they make a cheesecake that feels fresh even after a rich meal.

Ingredients

For the Biscuit Base

• 250g digestive biscuits
• 100g unsalted butter, melted
• 1 tbsp caster sugar (optional, for a slightly sweeter base)

For the Cheesecake Filling

• 600g full-fat cream cheese, room temperature
• 150g caster sugar
• Finely grated zest of 1 lemon
• Finely grated zest of 1 lime
• 2 tbsp lemon juice
• 2 tbsp lime juice
• 200g crème fraîche or sour cream
• 1 tsp vanilla extract
• 1 tbsp cornflour
• 3 large eggs

For the Topping (Optional but Lovely)

• 150ml double cream
• 1 tbsp icing sugar
• 4 tbsp lemon curd (or a mix of lemon and lime curd)
• Extra lime zest, to finish

How to Make This Lemon and Lime Cheesecake

Oven and Tin Preparation

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the cheesecake bakes gently and evenly.
• Prepare the tin: Grease the sides of a 20cm springform tin and line the base with baking parchment. If your tin is prone to leaks, wrap the outside in a double layer of foil.

Make the Biscuit Base

• Crush the biscuits: Blitz the digestives in a food processor, or place them in a bag and crush with a rolling pin until you have fine crumbs.
• Mix and press: Stir the crumbs with melted butter (and the caster sugar if using) until evenly coated. Tip into the tin and press firmly into an even layer, using the bottom of a glass to compact it.
• Chill the base: Refrigerate for 10 minutes while you make the filling. This helps it hold together when you slice.

Mix the Filling

• Beat smooth: In a large bowl, beat the cream cheese and caster sugar until smooth and creamy. Scrape down the bowl so there are no lumps hiding at the bottom.
• Add flavour: Mix in the lemon zest, lime zest, lemon juice, lime juice, crème fraîche (or sour cream), vanilla, and cornflour until fully combined.
• Add eggs gently: Beat in the eggs one at a time on low speed, mixing only until each egg disappears into the batter. Overmixing adds air, which can lead to cracks.

Bake

• Fill the tin: Pour the filling over the chilled base and level the top. Tap the tin lightly on the counter to bring up any larger air bubbles.
• Bake: Bake for 45 to 55 minutes, until the edges are set and the centre has a slight wobble. It should not look wet, but it should not be completely firm either.

Cool and Chill (This Is Where the Texture Improves)

• Cool slowly: Turn the oven off, crack the door open, and leave the cheesecake inside for 1 hour. This gentle cooling helps prevent the top from splitting.
• Cool completely: Remove from the oven and cool to room temperature in the tin.
• Chill to set: Cover and refrigerate for at least 4 hours, or overnight for the neatest slices.

Assemble and Finish

• Whip the cream: Whip the double cream with icing sugar to soft peaks. Keep it soft and pillowy so it spreads easily.
• Decorate: Remove the cheesecake from the tin. Spoon the whipped cream on top, swirl over the lemon curd, and finish with extra lime zest.
• Slice cleanly: Dip a sharp knife in hot water, wipe dry, and slice. Repeat between cuts for bakery-style slices.

Tips for the Best Results

Why did my cheesecake crack on top?

Cracks usually come from too much air in the mixture or cooling too quickly. Keep mixing gentle once the eggs go in, bake at the lower temperature, then cool it in the switched-off oven with the door ajar for an hour before moving it out.

How do I stop the base from going soft?

Press the base firmly and chill it before adding the filling. Also make sure your butter is fully mixed through the crumbs. If you want extra insurance, you can bake the base for 8 minutes at 160°C (140°C fan), then cool it before filling.

How do I get a smooth, lump-free filling?

Use room-temperature cream cheese and beat it with the sugar first, before adding anything else. Cold cream cheese tends to stay lumpy no matter how long you mix, and overmixing later adds air.

How can I make the citrus flavour stronger without making it too sharp?

Add more zest rather than more juice. Zest gives a big citrus hit without thinning the batter or making it taste overly tart.

Serving Suggestions

• Serve with fresh raspberries or blueberries for a pop of colour.
• Add an extra spoonful of lemon curd at the table for anyone who loves it sharper.
• Pair with a cup of Earl Grey or a simple espresso.
• Finish plates with a few mint leaves and a dusting of icing sugar.

Storage

Room Temperature

Cheesecake is happiest kept chilled. If you’re serving it, it can sit out for up to 2 hours, but return any leftovers to the fridge promptly.

Refrigerator

Store covered in the fridge for up to 4 days. For best flavour and texture, keep it in the tin or in an airtight container so it does not pick up fridge smells.

Freezing

Freeze the cheesecake without the whipped cream topping for the best finish. Wrap individual slices (or the whole cheesecake) tightly in cling film, then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then add fresh topping before serving.

Nutrition

• Calories: 490 kcal
• Carbohydrates: 34 g
• Protein: 7 g
• Fat: 36 g
• Saturated Fat: 20 g
• Sodium: 320 mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands used.

FAQs

Mary Berry Style Lemon and Lime Cheesecake

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

25

minutes

Cooking time

55

minutes

Total time

420

minutes

Calories

490

kcal

1

hour 

20

minutes

A creamy baked lemon and lime cheesecake with a crisp biscuit base, finished with softly whipped cream and a citrus curd swirl. Bright, fresh, and reliably set for neat slices.

Ingredients

• 250g digestive biscuits

• 100g unsalted butter, melted

• 1 tbsp caster sugar (optional)

• 600g full-fat cream cheese, room temperature

• 150g caster sugar

• 1 lemon, finely grated zest

• 1 lime, finely grated zest

• 2 tbsp lemon juice

• 2 tbsp lime juice

• 200g crème fraîche or sour cream

• 3 large eggs

• 1 tsp vanilla extract

• 1 tbsp cornflour

• To finish: 150ml double cream, 1 tbsp icing sugar, 4 tbsp lemon curd, extra lime zest

Directions

• Preheat the oven to 160°C (140°C fan). Grease and line the base of a 20cm springform tin.
• Crush the digestive biscuits, then mix with melted butter (and caster sugar if using). Press firmly into the tin and chill for 10 minutes.
• Beat cream cheese and caster sugar until smooth, then mix in zest, juices, crème fraîche, vanilla, and cornflour.
• Beat in eggs one at a time on low speed, mixing just until combined.
• Pour into the tin and bake for 45–55 minutes until set at the edges with a slight wobble in the centre.
• Turn the oven off, crack the door open, and leave the cheesecake inside for 1 hour. Cool to room temperature, then chill for at least 4 hours.
• Whip double cream with icing sugar to soft peaks. Top the cheesecake, swirl over lemon curd, and finish with extra lime zest.

Notes

• Room-temperature cream cheese helps you get a smooth, lump-free filling.
• Mix gently after adding eggs to reduce air bubbles and prevent cracking.
• For clean slices, chill well and wipe the knife between cuts.