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Lemon and lime meringue cheesecake recipe

Lemon and lime meringue cheesecake recipe


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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Mascarpone cheesecake

Very nice with a light tang of lemon and hint of lime. One of the best cheesecakes I have tasted.


Yorkshire, England, UK

81 people made this

IngredientsServes: 8

  • 65g unsalted butter
  • 1 tablespoon dark brown sugar
  • 17 digestive biscuits, crushed to crumbs
  • 200ml single cream
  • 1 (397g) tin condensed milk
  • 1 (250g) tub mascarpone cheese
  • 1 teaspoon vanilla extract or paste
  • zest and juice of 2 lemons
  • zest and juice of 1 lime
  • 2 small meringue nests, crushed

MethodPrep:20min ›Extra time:4hr setting › Ready in:4hr20min

  1. Melt the butter and sugar in a saucepan over a medium heat, stirring frequently. Remove from the heat and add in the biscuit crumbs mixing well to coat. Press into the base of a 20cm springform cake tin, using the back of a spoon to help you. Place in the fridge to chill for about 30 minutes.
  2. Meanwhile, whip the cream, condensed milk and mascarpone cheese together using a machine. Add vanilla and both lemon and lime zests. Slowly add the juices and whisk for at least 10 minutes (the longer the better).
  3. Finally, fold in the crushed meringue and spoon the mixture onto the chilled biscuit base. Return to the fridge to chill and set for several hours before slicing and serving.

Tip

No extra sugar required due to the sweetness of the condensed milk. You could add gelatine to help it set, but not necessary. If you want a thicker base then add more biscuits. You could even put the meringue on top of the cake to give it that bit extra crunch. Make sure you use a tin with either sprung sides or a push bottom or it will be impossible to get out.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

I made it with double cream, zest and juice of 1 lemon. I didn't use condensed milk, vanilla extract, meringues, dark brown sugar and no lime. It was really delicious! The family loved it!-19 Nov 2015

This is the most amazing lemon cheesecake! The only thing I changed was I added a little more butter to the base and used whipping cream. So much easier than my recipe. My brother's a top chef and he loved it. Thank you so much.-26 Dec 2017


28 of the Best Lemon Dessert Recipes You’ve Ever Tried

Looking for the best lemon dessert recipes? I know some of you have lemon trees in your yards that are bursting with fresh lemons, so it’s time to try out one of these delicious lemon recipes for dessert!


Ready to Get Cooking?

This is the perfect lime meringue pie! Light and absolutely stunning. It is the perfect combination of a crumbly and buttery crust, a silky and tart lime filling, and a smooth meringue top. Outrageously good!

It only requires a few ingredients and is so simple to make. This pie is super quick– only 15 minutes of hands-on time! The real waiting game (torture) comes afterward to cool down and then chill in the refrigerator.

It is just so refreshing! This pie, despite its look, is straightforward to make and only requires a little attention to detail.

Usually, lime or lemon meringue pie has a rolled shortbread crust and a sweet, almost Jello-like lemon custard filling that you have to cook and temper eggs with and such. It is time-consuming, difficult and tasteless. The big game-changer in this pie is using sweetened condensed milk instead of cooking a custard.

The contrast between the tanginess of the lime juice and the sweetness of the condensed milk in the filling makes this an all-time favourite, perfect also for teatime or a decadent coffee break in the middle of your afternoon.


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I have made this many times since it appeared on cover in 1995. I have even cheated and used a store bought graham cracker crust and it comes out just fine. Trader Joe's lemon curd tastes just as great as homemade.

This cheesecake was only ok. using lemonade concentrate did give it an overly sweet lemon flavor as other reviewers have said. As opposed to a fresh, tangy lemon flavor. Also I definately agree the texture is not as rich and thick as you want cheesecake to be. But it was easy.

This was a huge success and everyone has been bugging me for another one ever since I took this to work for a friends birthday. Keeper.

A very easy recipe. I still have the original issue from 1995. I've made it at least once every spring, especially for Easter. Follow the directions exactly and it will come out perfectly.

This one is a keeper! It was the perfect ending to our 4th of July meal. It was so refreshingly tart and tangy. I made my own lemon curd from the recipe on this site from Dec. 2000 - it seems to have more lemon than the other curd recipes but that's what gave my cake that wonderful kick. My husband didn't care for the walnuts, but everyone else like it. I took some to work where a co-worker wanted to lick the plate clean when it was gone, she also requested for me to try almonds the next time.

I also have been preparing this recipe since it was on the cover. It is wonderful and a crowdpleaser! Enjoy!

I have been making this cheesecake since 1995 when it appeared on the cover of Bon Appetit. Everyone that tastes it raves about how good it is. However I do not use the commercial lemon curd I make my own from a recipe I found in a December 1991 issue of Gourmet Magazine for Lemon-Lime Curd (I just replace the lime juice and lime zest with the same amount of lemon juice and zest). This recipe is sure to please and you will be asked to make it time and again!

This chessecake is requested every Easter and some other special days. It is so easy and I have not had one crack or flop on me yet. Add this one to your recipe box, you will not regret it.

My entire extended family adores this recipe. I first made it when published in 1995, and have made it numerous times since. I have photocopies of the recipe to give out, since everyone always requests it. My cousin has taken over making it for Easter, but I still try to make it occasionally. Along with the Bourbon Pumpkin cheescake published in 2003, and the Vanilla Cranberry cheescake published in 1994, it is in my top 3 favorites list. I used Dickenson's Lemon Curd.

Outstanding dessert. for those of you who love lemon and cheesecake this is a must. Always receives rave reviews when I make it.

This was the first cheesecake I ever made that required a springform pan. I made it for Easter dinner, and the whole family loved it! This was the beginning of making more complex cheesecakes for just about every holiday and special occassion. Thank you!

I have been making this cheesecake for special occassions (and not so special occassions) since the recipe first appeared in Bon Appetit. Everyone loves it and I have given out the recipe so often that I bring copies of it when I bring it to a party. I have varied it by adding lime concentrate and lime zest in place of lemon.

If you didn't like this cheesecake, go to Cookinglight.com and check out their recipe. I have made it twice and it's to die for.

This cheesecake is just awful! It is quite light and tart as some of the other reviewers have pointed out, but none of the flavors work, either alone or together. The toasted walnuts in the crust are too strongly flavored to pair well with lemon, and they clash with the cake and the topping. Also, rather than having the light, clean flavor of fresh lemon, this has the overly-sweet, cloying flavor of lemonade concentrate and purchased lemon curd. My husband and I each had one (small) slice last night, and almost decided to just throw the rest of the cake out. He didn't even finish his one piece. What a waste of ingredients! If I decide to make another lemon cheesecake in the future, I will find a different recipe - one that relies on lemon juice and lemon rind for its flavor.

It was delicious, but very thin. It was more like a tort than a cheesecake. I didn't use all the lemon curd and I added a little fresh lemon juice to the cake and topping. Next time, I'll use a smaller springform pan.

I made this as a finish to Xmas bruch and it was a hit. However I did modify the recipe a bit. I made my own lemon curd and used ginger snaps, vanilla wafer cookies and walnuts for the crust. I also served the cake with raspberry sauce and fresh raspberries. Delicious!

This cake is delicious, although it is best for people who really love lemon! I love its palate-cleansing flavor: plenty tart, plenty sweet, quite yummy.

I had high expectations for this dessert, but I was very disappointed. I think what ruined it for me was the lemon curd on the top. It made the cheesecake much too sweet. I love lemon and so does my husband, but we ended up throwing most of this dessert away. I would suggest cutting back on the lemon curd. That may make it taste better.

it came out far too runny. i would recommend you extend the baking time if you want to try it.

My second delight is in the oven as we speak. You have got to try it,GREAT . My husband and I love tart, so I always add extra lemon flavor. Enjoy, Enjoy !!

This has become a standard for showers, spring parties, and glorious finales to summer dinners. Everyone loves the freshness of lemon!

Thought this cheesecake was pretty good. Very light tasting and lemony. The cheesecake itself looked a bit small--for presentation I like higher, taller cakes. The crust started to brown before 10 min., so 5-6 min. was sufficient. Filling took full 50 minutes. Worked well to spread sour cream over cooled cake and drop dollops of lemon curd over top and swirl slightly with knife. Two stars because although cake was good, wasn't a "WOW!". I also like a little denser and taller cheesecakes.

This is a wonderful cheesecake. Quite light. I've made this three times in the last two weeks,to rave reviews every time. I followed another reviewers tip for the topping - I spread sour cream on top of the cooled cake, piped on the lemon curd (I made my own), and drew through the curd with a knife to make an attractive design.

I love lemon and this cheesecake was great. It is my special occasion dessert.

This simple and delicious cheesecake would have been even better if I had used the proper-sized pan (I used a smaller pan, so it was a bit on the undercooked side). After reading previous reviews, I decided against the swirled top. Instead, I covered the whole thing with a layer of sour cream, then piped lemon curd (yes, store-bought-and it was fine) in lines, then drew a toothpick through them, forming a pretty, marbled design. Easy AND beautiful.


Recipe Summary

  • 1 1/2 cups crushed graham crackers (about 11 rectangles)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 large egg white, beaten until foamy
  • 1 cup granulated sugar
  • 6 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup water
  • 5 large egg yolks
  • 1 tablespoon lemon zest plus 1⁄4 cup fresh juice (from 1 large lemon), divided
  • 1 tablespoon lime zest plus 1⁄4 cup fresh juice (from 2 limes), divided
  • 2 tablespoons unsalted butter
  • 6 large egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup granulated sugar

Prepare the Crust: Preheat oven to 350°F. Stir together crushed graham crackers, butter, and sugar in a medium bowl until combined.

Transfer Crust mixture to a 9-inch tart pan or pie plate. (If using a tart pan with removable bottom, surround bottom of pan with aluminum foil to prevent Filling from leaking.) Press mixture evenly in bottom and up sides of pan. Freeze until set, 5 to 10 minutes. Brush bottom and sides of Crust with egg white. Bake in preheated oven 10 minutes. Cool on a rack while preparing Filling.

Prepare the Filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. In a medium bowl, whisk together water, egg yolks, lemon juice, and lime juice. Gradually whisk yolk mixture into sugar mixture until combined. Cook over medium-high, whisking often, until Filling thickens and just begins to bubble, 6 to 8 minutes. Cook, whisking constantly, 1 minute more.

Remove from heat. Whisk in butter, lemon zest, and lime zest. Allow to cool 30 minutes before pouring into Crust.

Prepare the Meringue: Beat together egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.

Spread Meringue over Filling, being sure to spread to outside of Crust to seal in Filling and prevent shrinkage. Bake at 350°F until Meringue is golden brown, 14 to 15 minutes. Cool before serving.


No-Bake Lemon Cheesecake – Back to Basics

A Delicious, Sweet and Easy No-Bake Lemon Cheesecake! Part of my Back-To-Basics Series!

So heyyy there, I’m back with another Back to Basics recipe! That’s right, I thought I would post another delicious recipe, but explain it down to the ground so that anyone and everyone can enjoy it and make it!

This is my fifth recipe in my Back to Basics series, and I am loving them all so far! Everything else has either been Vanilla themed, or Chocolate themed, so I thought I would delve down the lemon route.

My No-Bake Vanilla Cheesecake was a wonderful hit in the Back to Basics series, so I know you will all love this fresh and fruity No-Bake Lemon Cheesecake as well!

The basic premise of this No-Bake Lemon Cheesecake is extremely similar to the Vanilla version. The only real difference is swapping out the Vanilla for the Lemon!

The reason that I thought posting a new recipe for such a similar recipe, is partly because people google for a certain recipe, and this version will come up, as well as the other one. Also, because who doesn’t love a new recipe?!

For this beauty, I thought I would use Shortbread Biscuits in the base of the Cheesecake. This is to show that you can use pretty much any and all biscuits for a cheesecake base! I mainly use Digestives as they’re so classic, but Shortbread is delightful.

Blitzing up shortbread for a biscuit base, add a little melted butter, and pressing into the bottom of an 8″/20cm Deep Springform Tin and squishing it down firmly results in a delicious biscuity base.

If you wanted to use another biscuit that is basic, and not covered in chocolate and has no filling, the butter is always 150g. If you are using a biscuit with a filling (such as an Oreo) or a Chocolate Digestive, lower the butter to 125g.

The reason you have to change the amount of butter is that the butter can make the filling/chocolate melt, and too much butter for those biscuits would be a greasy mess. Shortbread and Digestives are interchangeable, however!

For this recipe, I use Philadelphia Original. It’s the full-fat version, and this is the only version you should use! You cannot use the light, or lightest ones, as it won’t set. You can use Mascarpone instead, or a shop own-brand cream cheese instead.

I prefer Philadelphia original for this particular recipe, as the tartness of the Cream Cheese mixes really well with the Lemon juice, but if you prefer it sweeter, you can use Mascarpone.

One key point about Mascarpone, however, it is more likely to split in comparison to Philadephia as it needs less whipping in general! If you are in other countries, you just need to use your fattiest cream cheese you can find!

So, once you whisk your Cream Cheese and Icing Sugar together so that they are smooth, you can pour in your liquid double cream. I MUCH MUCH MUCH prefer to do it this way, but you can whip the cream separately and fold it in.

Once I have started whisking in the liquid double cream, and it has started to thicken, I will slowly pour in the lemon juice as it whisks. The lemon juice, as long as it’s not added too quickly, will thicken the mixture quite a bit.

If you want your cheesecake to be a bit more ‘yellow’ to represent the flavour of the cheesecake, you add the food colouring in at the same time as the lemon juice. Once all finished and delicious, spread it over the base, and leave the cheesecake to set in the fridge for AT LEAST 5-6, or preferably overnight.

Leave the cheesecake the longer, the better. Some times, I have accidentally forgotten or neglected to decorate a cheesecake for a couple of days, and taken it out of the tin and it’s set PERFECTLY. If you find after setting overnight, your cheesecake is still very soft, it wasn’t whisked up enough.

I then decorate my cheesecake as per usual, with some whipped cream swirls, and the theme of the cheesecake. This time? Lemon slices, and lemon zest. All done, and delicious. The cheesecake is light, moussey, and DELIGHTFUL. Enjoy. x


Invert base of a 23cm springform pan (base measures 22cm). Grease base and side of pan, lining base with baking paper.

Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of prepared pan. Refrigerate while making filling.

To make filling, beat cream cheese, sugar and rind in the large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Beat in sour cream, curd and juice. Pour into biscuit case. Smooth over top. Place pan on an oven tray.

Cook in a slow oven (150C) for about 1 hour, or until just set. Cheesecake should still have a slight wobble in the centre. Turn off oven. Cool in oven, with door ajar, for 1 hour. Remove. Cool to room temperature. Refrigerate overnight.

To make meringue, beat egg whites in the small bowl of electric mixer until frothy. Gradually add sugar, 1 tablespoon at a time, beating until dissolved. Continue to beat for a further 3 minutes, or until thick and glossy.

Spoon meringue into a piping bag fitted with a 15mm star nozzle. Pipe meringue over cold cheesecake, as pictured.

Cook in a hot oven (200C) for about 10 minutes, or until meringue is lightly browned. Remove. Stand in pan for 20 minutes to cool slightly.

Remove side of pan. Slide cheesecake onto a serving plate. Serve with cream.


How to make no bake cheesecake

Let’s get to the fun part. Start by making the base which is just some biscuit crumbs, ground ginger salt and melted butter all mixed together.

Tip it into your lined 8 inch springform tin (photo 1) and use a glass to press it out flat all the way round (photo 2). Place it in the fridge to set firmly.

To make the filling you’ll start by gently dissolving some gelatine into lemon juice over low heat – make sure not to let that even come to a simmer.

Now, beat together the cream cheese and sugar together before adding the lemon juice, zest and sour cream (photo 3). I like to use my stand mixer with paddle attachment for this.

Slowly pour the cream in while whisking until it’s all combined (photo 4), then whisk for 2-3 minutes until it’s looking fluffy. To do this, I swap to my whisk attachment

Tip the cheesecake mixture into the base and level it out (photo 5). I like to let it set for an hour or so before spreading over the lemon curd (photo 6). Let it set in the fridge for at least 3 hours or overnight.


Lemon and Lime Meringue Pie

1. Combine the flour, salt and sugar in the bowl of a food processor and pulse to combine. Add the fats and pulse to form a fine crumb. Add the egg and water and pulse until the dough forms a ball. Pour the contents of the bowl out on to a lightly floured counter and bring the dough together by hand, being careful not to overwork. Form the dough into two - 2 inch/5 cm thick disks and refrigerate for 2 hours.

2. Roll out one disk into a circle large enough to fit a 9 inch/23 cm pie plate, ¼ inch/.5 cm thick. Line the pie plate, trimming the excess pastry and crimping the edges. Refrigerate for 30 minutes.

Lemon and Lime Filling

1. Combine all the filling ingredients in a heavy bottomed pot and place over medium-low heat.

2. Cook the filling, stirring constantly, until it is thick enough to coat a spoon.

3. Pour the filling into a bowl, cover with plastic, and refrigerate until chilled.

1. Preheat an oven to 350°F.

2. Prick the bottom of the pie shell with a fork in several places.

3. Line the pie shell with parchment paper and fill the shell with pie weights.

4. Bake for 15 minutes in the preheated oven and then remove the pie weights and bake for a further 10 minutes or until the pastry is golden brown. Remove from the oven and let cool.

5. Increase the oven temperature to 375°F.

6. Place the egg whites for the meringue into a mixing bowl and over high speed beat until the whites are frothy.

7. Add the cream of tartar and continue to beat to soft peaks. Add the sugar a little at a time until the meringue holds stiff peaks.

8. Pour the lemon and lime filling into the cooled pie shell.

9. Top the filling with the meringue, bringing the meringue right to the edge of the pie.

10. Place in the preheated oven for 10 minutes or until the meringue is golden.


Lime Cheesecake Bars with Lemon Lime Crust

Lime Cheesecake Bars with Lemon Lime Crust make a fantastic summer dessert! Creamy lime cheesecake is cool and refreshing – perfect for potlucks or picnics.

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Can you even imagine a more delightful summer dessert than these Lime Cheesecake Bars? The cheesecake is ultra smooth and creamy, and slightly sweet with a nice pucker from the limes! The chewy lemon-lime crust is the perfect companion. Take a bite and close your eyes…it almost feels like vacation!

My husband and daughter get really excited anytime I make citrus desserts. Lucky for them, I crave lemon and lime everything in the summer time! I’m ready for more homemade Lemon Curd, Fudgy Lemon Brownies,and Easy Lemon Macaroons!

I can’t believe this school year is just about over. My daughter is the only one of our five children in school now, but next year our twin boys will be starting kindergarten. I am 100% dreading it.

I am happiest when all of us are together. I love being with my little ones all day everyday. I love running errands with them, grocery shopping with them, playing hide and seek, going for walks, and, of course, baking with them. There were years when I thought I’d never be a mother, and now I have 5 precious children and I’m soaking up every minute.

Why do they have to grow up? Ugh.

Ok, ok. Back to the cheesecake. These bars are the reason you came here, after all!

Even if you’ve never made cheesecake, do not be intimidated. These bars are super easy to make and everyone will be impressed! These are a must make this summer. Enjoy!



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