Lemon and Lime Cheesecakes


  • 100g (4 oz) Digestive biscuits
  • 50g (2oz) butter
  • 1 tbsp caster sugar
  • fresh raspberries, to garnish


  • 1 x 250g tub mascarpone
  • 1x 375g can full-fat condensed milk
  • juice of 1 small lemon
  • 3 tbsp lemon curd
  • finely grated zest and juice of 2 limes

Lemon and Lime Cheesecakes


If you don't have cooking rings, you can use small empty chopped tomato or baked bean cans. Take off the top and base with a can opener and wash thoroughly. This mixture can also be made in a 20cm (8 in) shallow springform tin. Watch out -there is now a low-fat condensed milk available. If you use this, it won't set!

  1. Line a baking sheet with cling film and sit 8 cooking rings (7cm/23 in) on top.

  2. Crush the biscuits with a rolling pin until they are  fine crumbs.

  3. Melt the butter in a pan and add the crumbs and sugar. Stir until combined. Using a teaspoon, press biscuit crumbs into the base of each ring to give an even layer. Transfer to the fridge to firm up while making the filling.

  4. Measure the mascarpone and condensed milk into a bowl and whisk with an electric hand whisk until smooth. Add the lemon juice and curd and nearly all the lime zest (reserve some for decoration) and juice and whisk again until thick and creamy.

  5. Spoon on top of the biscuit base in the rings. Level the tops, cover with cling film and chill for a minimum of 2 hours.

  6. Run a palette knife around the inside edge of each ring to help ease the cheesecakes out on to individual plates. Decorate with the reserved lime zest and some raspberries on the side, if liked.


Can be made up to 24 hours ahead-decorating with raspberries and icing sugar before serving. Not suitable for freezing.


This recipe is taken from: Mary Berry's Family Sunday Lunches