Lime Cheesecake

    9 hours 30 minutes

    This is a sweet cheesecake made tangy by the addition of lime juice and zest. You can decorate it with slices of lime and whipped cream.

    383 people made this

    Serves: 12 

    • 1 1/2 cups digestive biscuit crumbs
    • 6 tablespoons butter, melted
    • 750g cream cheese, softened
    • 1 cup (220g) white sugar
    • 1 tablespoon cornflour
    • 3 eggs
    • 1 tablespoon grated lime zest
    • 2/3 cup (170ml) lime juice

    Preparation:25min  ›  Cook:1hour5min  ›  Extra time:8hours chilling  ›  Ready in:9hours30min 

    1. Combine crumbs with butter or margarine. Press into bottom and partially up sides of 23cm pan. Refrigerate.
    2. In a large bowl beat with an electric mixer the cream cheese, sugar, lime peel and cornflour until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add lime juice with mixer on low. Finish mixing by hand. Do not overbeat or cake will crack during baking. Pour batter into prepared crust.
    3. Bake at 150 degrees C for 55 to 65 minutes or until set. To minimize cracking place a shallow pan half full of hot water on lower rack during baking.
    4. Turn oven off and let cheesecake stand in oven 30 minutes with the door open at least 10cm. Remove from oven. Refrigerate cake overnight.

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    Reviews in English (322)


    This recipe was a hit. I did change it quite a bit as I am a huge cook so I tend to do that. I wanted a bit taller cheesecake so I add 8 oz more cream cheese. Instead of the sugar, eggs and flour, I used a can of sweetened condensed milk. I cut the lime juice to 1/2 cup as the other reviews said it was a bit tart. I also put a thin layer of whip cream made with heavy whipping cream and sugar just to add a little something. I decorated it with slices of lime. I made it for a Christmas party so everyone was glad to not have the traditional stuff they were having at every other party.  -  02 Jan 2005  (Review from Allrecipes USA and Canada)


    EXCELLENT... with these revisions! Make crust as described. Use 32 oz cream cheese (4 bricks) 1 1/4 C. sugar, 1 T. cornstarch, 4 eggs, 1 T. lime zest. Here's the key - 1/3 C. lime juice, 1/3 C. lemon juice. Absolutely delicious. Top with a pint of heavy cream whipped with a couple of tablespoons of sugar. Garnish with lime zest and lime slices. It's even better after it's been in the fridge for a day! YUMMY!  -  31 May 2006  (Review from Allrecipes USA and Canada)


    GREAT RECIPE !!! BUT, I MUST ASK, WHY do people change about 5 or 6 things in a recipe & then say "This is a 5 STAR recipe" ???? I say, either make the recipe as written or don't rate it !!!!  -  05 Jun 2009  (Review from Allrecipes USA and Canada)