FBA2.0 – #4 Lime Cheesecake

Cakes Recipes

FBA2.0 – #4 Lime Cheesecake

Lime Cheesecake is a refreshing dessert which has the tanginess coming from the zest of lime and the cream cheese adding to the flavour. The richness in this cheesecake comes from the dairy cream that’s used. As suggested in the video, choose 35% or more fat content in your dairy cream.

The digestive biscuits layer having the additional sugar and lime zest makes it a complimenting layer to the cheesecake.

If you would like more zing in your dessert, then you could increase the lime juice by 10 more grams. If you prefer a relatively subtle lime flavour then you can stick to this recipe.


This recipe is made as part of Fondbites bakealong 2.0. This is the fourth recipe in the series. To participate in the Fondbites BakeAlong Baking Marathon, an initiative to encourage buding bakers to bake one recipe every week along with me. To join the Facebook group ( ) .  Also follow the Instagram page ( ) where you can tag fondbites in your stories as you bake along.



Prep time – 30 minutes

Setting time – 8 hours


Ingredients –

For making the base

  • Digestive Biscuits – 100 grams
  • Butter – 40 grams, melted
  • Icing Sugar – 1 tablespoon
  • Zest of 1 lime

For the cheesecake layer

  • Cream Cheese – 114 grams
  • Granulated Fine Sugar – 60 grams
  • Vanilla Extract – 1/2 teaspoon
  • Lime Juice – 20 grams
  • Zest of 1 lime
  • Dairy Whipping Cream – 114 grams (35% or more fat content)
  • Candied Lime Slices – for decoration


1. Use aluminum foil and wrap the bottom and sides of a 5-inch cake ring.

2. Line the inside of the cake ring using a strip of OHP sheet. Make sure the OHP sheet fits tight on the inside walls of the cake ring.

3. Process the digestive biscuits in a food processor. Transfer into a bowl.

4. Add lime zest and icing sugar to the powdered biscuit. Mix using a spatula.

5. Make a well in the center, add the melted butter. Mix again with a spatula until the butter is fully combined.

6. Transfer the butter mixture inside the prepared cake ring and spread it out evenly using your fingers.

7. Use a shot glass with a flat bottom, gently press and level the biscuit mixture on the bottom and sides, both. Freeze for about 30 minutes.

8. Add the cream cheese to the bowl of your electric beater. Beat on medium speed until light and no lumps are found.

9. Add the sugar in a slow stream as you beat and continue to beat on medium-high speed for about 3 to 5 minutes until the mixture becomes light and creamy.

10. Add the lime zest, juice, vanilla extract and beat on medium-high speed until combined well. Set aside.

11. In another bowl beat the whipping cream until soft peaks are formed.

12. Add the cream cheese mixture into the whipped cream in 3 parts as you gently cut and fold and combine both without deflating the whipped cream consistency.

13. Pour the cream cheese mixture into the prepared biscuit base in the ring and level the top using an offset spatula.

14. Freeze for about 2 hours and transfer to the refrigerator for overnight chilling.

15. Remove from the refrigerator and decorate with the candied lime slices.

16. It’s ready to cut and serve. Keep it refrigerated and serve directly from the fridge.