Lime Cheesecake with Shortbread Crust

    6 hours

    This lime cheesecake takes some time to prepare but the results are well worth it. It has a shortbread lining instead of the usual crumb crust.

    9 people made this

    Makes: 1 cheesecake

    • 1 cup (125g) plain flour
    • 1/4 cup white sugar
    • 2 teaspoons grated lime zest
    • 1/2 teaspoon vanilla essense
    • 125g unsalted butter
    • 1 egg yolk
    • Filling
    • 1 kg cream cheese, softened
    • 1 3/4 cups white sugar
    • 3 tablespoons plain flour
    • 3 teaspoons grated lime zest
    • 1/2 teaspoon vanilla essence
    • 5 eggs
    • 2 egg yolks
    • 1/4 cup thickened cream

    Preparation:30min  ›  Cook:1hour30min  ›  Extra time:4hours chilling  ›  Ready in:6hours 

    1. In a large bowl, combine 1 cup flour, 1/4 cup sugar and 2 teaspoons lime zest. Add vanilla and cut in butter until mixture resembles course crumbs. Add 1 egg yolk and stir until all flour is moistened. Gather dough into ball, wrap in wax paper and refrigerate for 1 hour and 30 minutes.
    2. Lightly butter a 25cm springform cake tin. Roll dough on lightly floured surface to 3mm thick; trim to a circle a bit larger than the bottom of the tin. Reserve pastry trimmings. Press pastry circle into bottom and 1cm up sides of tin. Refrigerate 1 hour.
    3. Preheat oven to 200 degrees C. Bake crust for 20 minutes, until lightly browned. Cool on wire rack.
    4. Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour and zest in large mixer on medium speed until light and fluffy, about 10 minutes. Add vanilla. Beat in 5 eggs and 2 egg yolks, 1 at a time, on medium speed. Stir in cream.
    5. Increase oven temperature to 260 degrees C. Roll out reserved pastry trimmings on lightly floured board; cut into strips 5cm wide and use them to line the sides of the tin. Pour filling into crust. Bake 15 minutes.
    6. Reduce oven temperature to 100 degrees C. DO NOT OPEN OVEN DOOR! Bake until cheesecake is firm in centre, about 50 minutes. Turn off oven; leave cheesecake in oven with door slightly open for 1 hour. Remove from oven and cool completely on wire rack. Refrigerate at least 2 hours.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (9)


    This cheesecake is delicious. I only gave it 4 stars because 500 degrees for 15 minutes made the top of the cheesecake very brown, almost burnt. I had to cover the top with foil. Next time I'll try it at 400 degrees. Also I didn't bother with the pastry trimmings as stated in step 5, I used almost all of it in step one.This makes it much easier.  -  21 May 2005  (Review from Allrecipes USA and Canada)


    This recipie was great!!! Using a graham cracker crust rather that the one given is great also! a little less citrus zest as well 1 tsp is all! But iver all delicious!!  -  09 Jun 2002  (Review from Allrecipes USA and Canada)


    This is the best cheesecake, it is the same as the famous "Lindy's" cheesecake from New York City.  -  17 Aug 2003  (Review from Allrecipes USA and Canada)