Zesty Lime Cheesecake

    9 hours 30 minutes

    A lovely lime cheesecake recipe, perfect for a summer dinner party. I sometimes like to decorate the top of the cake with small fern fronds.

    28 people made this

    Serves: 12 

    • 1 cup (125g) sifted plain flour
    • 1/4 cup (65g) white sugar
    • 1 tablespoon grated lime zest
    • 125g butter, softened
    • 1 egg yolk, beaten
    • 1 teaspoon fresh lime juice
    • 1.1 kg cream cheese, softened
    • 1 cup (250ml) fresh lime juice
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (330g) white sugar
    • 1/2 cup (60g) plain flour
    • 1 teaspoon salt
    • 6 eggs
    • 8 slices lime

    Preparation:30min  ›  Cook:1hour  ›  Extra time:8hours chilling  ›  Ready in:9hours30min 

    1. To Make The Crust: Combine 1 cup sifted flour, 1/4 cup white sugar and butter or margarine with a pastry blender to make coarse crumbs. With a fork mix in the lime peel, egg yolk and 1 teaspoon lime juice. Dough will have a paste-like consistency. Cover the bottom and sides of a 23cm springform pan with the crust mixture. Bake in a preheated 200 degrees C oven until slightly brown, about 6 to 8 minutes.
    2. In a large bowl combine the cream cheese, 1 cup lime juice, vanilla essence, 1 1/2 cup white sugar, 1/2 cup flour, salt and eggs. Beat until smooth. Pour filling into the dough lined pan.
    3. Bake in a preheated 230 degrees C oven for 12 minutes. Reduce heat to 150 degrees C and bake until centre of the cheesecake doesn't wiggle when the pan is gently shaken (about 1 hour). Remove cake from oven and cool.
    4. Release spring on the outside rim after 1 hour of cooling time but do not remove the sides. Loosening the spring will help to prevent the cake from cracking. If you remove the rim the cake will not hold its shape. Chill the cake several hours before serving. Cake develops better flavour if chilled overnight.
    5. Garnish with lime slices.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (17)


    This cheesecake turned out excellent. I did not follow the crust recipe, but used my own graham cracker crust recipe with a lime twist. I melted 6 tb of butter with 1 tb of grated lime peel and 1 tsp of lime juice. Mix melted butter combo with 2 cups of crushed graham crackers combined with 5 tb of gran sugar. Press into 9" springform pan and bake for 10 min at 350 F. I combined the ingredients like I would a typical cheescake. I combined sugar/cream cheese first, then added vanilla and eggs one at a time, then lime juice, then the remaining dry ingredients. I never bake cheesecakes over 300 F, so I baked this one at 300 F for about 80 min or until the middle is still slightly wiggly (if it doesn't wiggle, it gets overcooked). Yes, 5 packages of cream cheese makes for a very heavy cake, but it turns out great. While cooling, make sure to slide a plastic spatula or knife between the cake and the pan to eliminate cracks (I did not loosen the spring on the pan like the directions indicated). My cake didn't turn out too tart (I think the graham cracker crust helped sweeten things) and everybody loved it. It was perfect for my summertime bbq. Would definitely make it again.  -  29 Aug 2006  (Review from Allrecipes USA and Canada)


    While the cake tasted great, I found that the recipe wasn't well written. Some of the directions were a bit confusing and I even thought some might have been missing. As well, some of the amounts seemed odd to me. 5 packages of cream cheese? I used 3 and found that was more than enough. Does the springform pan have to be prepared in any way? Greased? Floured? The recipe doesn't say. Also, I had some issues with the crust. I followed the recipe exactly yet as soon as I put the crust into the oven to bake for 6-8 minutes, it started to slide down the sides of my pan. Also, during the cooling process, my cake developed a crack right in the middle. Luckily I was able to hide it with ferns, lime and flowers but it was still frustrating to know that my beautiful cake was imperfect. This recipe is very time consuming and frustrating to make.  -  18 Mar 2003  (Review from Allrecipes USA and Canada)


    I took a lot of shortcuts on this and it still tasted wonderful. I halved the recipe, used bottled juice instead of fresh, and drizzled some lime juice over a store bought graham cracker crust before filling. I took it to work and we devoured it. One woman said it was the best cheesecake she had ever tasted. Thanks! - EDIT - 4 years later, I still love this. I have now made it per the recipe, and it comes out a lot more tart with fresh squeezed juice, but it's still delicious to me. I did get a big crack in the middle when I made the full-sized one, so I covered it with garnish  -  18 Jan 2002  (Review from Allrecipes USA and Canada)