I recently made this for a friend’s birthday party and I posted the photograph on Instagram. I got such a pleasant surprise when so many devoted followers of Mary’s Kitchen (www.facebook.com/marypremiercru) asked me for the recipe. I created this cheesecake when I owned my restaurant and art gallery and it became such a firm favourite I had to make it daily.
I am super delighted to share this with you. I use digestive biscuits for the base but you can use graham crackers as well.
Mary’s Lemon Lime Cheesecake
Makes an 8 inch pie shell
10 oz crushed digestive biscuits (or graham cracker)
6 oz melted butter
Mix together crushed biscuits and butter. You want the biscuit crumbs to be well coated in butter to ensure they press firmly into pie dish. Press mixture onto the base and sides of an 8 inch pie dish. Refrigerate for one hour before use.
FILLING
8 oz cream cheese (I sometimes double this using 16 oz)
10 oz double cream (whipping cream)
1 tin Carnation condensed milk
Juice of 1 lemon and 2 limes
Grate the rind from lemon & limes
Blend cream cheese and double cream in a large mixing bowl with hand mixer. Add the condensed milk to this mixture and blend well. Add lemon and lime juice and grated rind. (Save a little grated rind to sprinkle on top of cheesecake). Mix on high speed until mixture thickens. Pour into pastry case, sprinkle with remainder of grated rind and allow to set in fridge for 3 hours.
I hope you and your family and friends enjoy this as much as our customers did.
ENJOY!
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Thank you for stopping by.
Mary Joan Calder
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