Our easy recipe!

This refreshing cheesecake is a taste sensation infused with tangy limes – and you can even add a dash of rum to make a Mojito version! We would love to see your homemade delights on social media – just tag @countrypuddings

Serves 8

Time to make: 1 hour

You will need a spring clip cake tin (9” / 23cm), a potato masher, 1 large mixing bowl, 2 small mixing bowls, an electric whisk, grater, juicer.


8oz / 225g plain biscuits  – digestives, oat, or ginger
2 ½ oz / 60g salted butter
200g tub of cream cheese
3 oz / 75g caster sugar
2 free range eggs, separated
½ pint / 300ml double cream
3 limes, zest and juice
8 mint leaves, finely chopped
sachet of gelatine
¼ pint (150ml) whipping cream and extra mint leaves to decorate


To make the biscuit base, crush the biscuits in a freezer bag with a rolling pin (not too vigorously or the bag will burst!) and melt the butter in a sauce pan. Mix together and press into the base of the cake tin (I use a potato masher), and place in the fridge to set.

Next we make the topping. In a large mixing bowl, add the cream cheese, caster sugar, egg yolks (keep the whites in a smaller mixing bowl for later), chopped mint leaves and lime zest – to make the Mojito Cheesecake version, add a little white rum to the mixture too. Using an electric mixer, mix well until there are no cheese lumps and it looks even.

Put 2-3 tablespoons of cold water in a mug, and empty your sachet of gelatine into it. Let it soak the water up for a minute of two (until it looks quite solid), then microwave on high for approx. 20 seconds to melt the gelatine granules. Don’t walk away and leave it, because if it gets too hot, the gelatine will go stringy, and it won’t work (I’ve been there and done that, and it’s just frustrating). Check the gelatine is melted visually with the back of a teaspoon (no visible granules).

Wash the whisk beaters and dry. Then softly whip the double cream in the other small mixing bowl. Wash the whisk beaters and dry (again), and whisk the egg whites until stiff. (Egg whites will only whisk well if you use a very clean bowl and very clean whisk)

Using a spatula, constantly stir the cream cheese mixture and add the lime juice, followed by the gelatine (pour from a height to lose some of the temperature). Next fold in the whipped cream, and lastly the whisked egg whites. You’ll know when to stop folding as your mixture will look evenly textured with no lumps of cream or egg whites. Pour this cheesecake topping mixture into your tin with the biscuit base, and place back in the fridge to set (2-3 hours).

Once set, carefully remove from the tin, put on serving plate, decorate with whipped cream and mint leaves.

Indulge and enjoy.



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