A cake stand serving a layered lime cheesecake

Layered lime cheesecake

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(24 ratings)

Prep: 30 mins Cook: 10 mins Plus overnight chilling

More effort

Serves 16

Make this stunning layered, citrussy dessert ahead of time if you're entertaining. It's a crowd-pleaser that's part key lime pie, part cheesecake, part trifle

Nutrition and extra info

Nutrition: Per serving

  • kcal428
  • fat33g
  • saturates21g
  • carbs28g
  • sugars22g
  • fibre4g
  • protein0g
  • salt0.4g
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Ingredients

  • 250g gingernut biscuits
  • 125g unsalted butter, melted
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 600g cream cheese
  • 100g icing sugar
  • 3 limes, zested (save the juice to use in the glaze)
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 300ml double cream, whipped to soft peaks

For the glaze

  • 4 gelatine leaves
  • 100g caster sugar
  • 6 limes, juiced and pared, and zest of 3 to 6 limes, zest pared off on 3 with a peeler and all juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Whizz the biscuits to crumbs in a food processor, or tip into a food bag and crush with a rolling pin. Mix with the melted butter, then press into the base of a 20cm springform cake tin. Chill in the fridge until needed.

  2. Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until completely combined. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge while you make the glaze.

  3. Soak the gelatine leaves in cold water. Tip the other ingredients for the glaze into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from tin before serving.

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Comments, questions and tips

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Jodi Aldaya's picture
Jodi Aldaya
22nd Feb, 2020
5.05
A lovely recipe. It worked really well. I whipped the cream first and used the zest from 4 limes for the base. The jelly topping was a little more challenging as I used agar agar so it took a while to work out the correct ratio but in the end it worked out perfectly .
Susan Barker's picture
Susan Barker
31st Dec, 2019
3.05
Ive made this recipe twice and both times the top gelatine layer did not set. I had to add more gelatine, which made the topping rather too solid. The first time I added a couple of cubes of lime jelly to ensure this would set, before pouring over the top of the cheesecake filling. On the second occasion I added the juice of one lime to the cheesecake mixture which really enhances it. I put one less lime in the gelatine mixture to balance this out. I was disappointed with the gelatine layer and will probably use lime jelly next time, adding lime juice to the jelly. The gelatine way just doesn't work for me.
daisymai
19th Dec, 2019
5.05
I've done this twice now & it was perfect both times. It seems like it's going to be too runny but it does set. A light & refreshing dessert after a big Christmas roast.
Braeside Drymen's picture
Braeside Drymen
10th Feb, 2019
1.05
It just doesn’t work, the cheesecake layer doesn’t set. I mixed the gelatine layer into the mixture, which then did set, so the lunch was saved. This needs revision on the web.
jaywalker's picture
jaywalker
2nd Feb, 2019
5.05
Made the biscuit base with ginger nuts, and let that set over night. Next day i whisked the double cream till almost stiff. Used mascarpone cheese and soft cheese mix. Also used a gelatine sachet for the jelly. AMAZING!!!!
GinnyRy
6th Jan, 2018
5.05
I made this for Christmas Day as an alternative to Christmas pudding, in the end we all had both! This cheesecake looks amazing and tasted brilliant too. I did add extra lime zest to the cheesecake layer (1 extra lime's worth) as I wanted it to be a bit more zingy. I also decided to serve it with a fruit salsa of finely chopped pineapple, mango and pomegranate with a squeeze of lime juice. My husband said tha it was one of the best cheesecakes he's ever had, which is a fair number as it is his favourite pudding! Great recipe, than you BBC Good Food.
tonibolt
27th Dec, 2017
2.05
I made this for a Boxing Day lunch. The cheesecake and jelly layers both set fine. The reason for only 2 stars is that the cheesecake layer had virtually no taste. It was just a slightly sickly creaminess. The jelly layer was lovely, with a really nice lime zing to it. It worked, but I was disappointed and wouldn’t make it again.
sopht
26th Dec, 2017
5.05
I made this for Christmas day, fourteen of us and it absolutely was a crowd pleaser - I added pomegranite seeds to the topping before it set and it looked beautiful, and tasted fantastic. Thanks so much for the recipe - never made anything like this before, so a foolproof one, with the added proviso of whipping the cream before adding!!
marychef
26th Dec, 2017
5.05
I tried this with a little trepidation considering the low rating and some of the comments. I found it foolproof and it went down a treat as one of our Christmas day desserts. My only caveat is that if you are using your oldest and slightly batthered cake tin , lining the whole tin with cling film will stop there being a thin layer of jelly on the shelf of your fridge......
Heath316's picture
Heath316
25th Dec, 2017
5.05
Please try this recipe!!! If the method is followed correctly you shall not be disappointed! Cannot quite believe it’s rated so low!! Made it 3 times now and I’m sure i will many more times!!

Pages

Fluffball
6th Dec, 2019
I’m not exactly sure what is meant by “juiced and PARED” for the glaze. Can you explain for a simpleton please!
lulu_grimes
10th Dec, 2019
Thank you for your question. What it means is: pare the zest off 3 limes with a peeler and then juice those plus another 3 - so you have the juice of 6 limes in total. I'll amend the punctuation so it's easy to understand from now on, thank you for pointing it out.
Fluffball
11th Dec, 2019
Well I’m not sure if you’ve amended the recipe above, but can I say that it is SO confusing! I understand your explanation above, but can I suggest you get someone else to read the glaze explanation in the recipe, as it really doesn’t make it clear! Wish me luck!
Will Hirsch's picture
Will Hirsch
29th Feb, 2020
Seems even more confusing now than the question implies!!! Reading the list of ingredients I took that I needed to buy a total of 15 limes! The comment above makes clear that only 6 are needed so I don't know why that wording can't be used in the main recipe!
daisymai
25th Nov, 2018
5.05
Is it possible to freeze this recipe at any point?
goodfoodteam's picture
goodfoodteam
27th Nov, 2018
Thanks for your question. We do not recommend freezing this recipe. All our freezable recipes are marked with a blue star above the nutritional information.
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