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Recipe: Key Lime Cheesecake


A tangy, creamy and refreshing all American dessert

Recipe: Key Lime Cheesecake

Serves 4

Preparation time: 40 minutes

Cooling time: 30 minutes




50ml freshly squeezed lime juice

1 large egg

40g caster sugar

2 yolks from large eggs

143g soft cream cheese

A few drops of green food colouring (optional)


Key lime topping

15ml freshly squeezed lime juice

22g condensed milk

1 yolk from a large egg


Biscuit base

30g crushed digestive biscuits

15g unsalted butter


To serve as a sundae

125ml double cream

600ml lemon sorbet

Meringue shards

Handful of candied lime zest


How to make

  1. Use the lowest setting on an electric whisk to cream the cheese with the sugar
  2. When the mixture starts to become soft, gradually pour in the egg and the two egg yolks, followed by the fresh lime juice and a few drops of food colouring. Cream until the consistency is fluffy with tiny air bubbles
  3. Next, spread it in a baking mould, and bake at 145°C until set
  4. Allow to cool before chilling it in the fridge


Key lime topping

  1. Mix the three ingredients ingredients together and cook in a double boiler
  2. When it reaches sauce consistency, remove from the heat and allow to cool


Buttery biscuit crumb

  1. Slowly melt the butter, then mix in the crushed digestive biscuits
  2. Roll the mixture out on greaseproof paper and leave it to harden in the fridge


To serve

  1. Scoop the cheesecake into a bowl and place a scoop of lemon sorbet next to it
  2. Dust with buttery biscuit crumbs, add a handful of candied lime zest and a meringue shard, then top with whipped cream
  3. Finally, drizzle with the key lime sauce