Mary Berry Key Lime Cheesecake Recipe
Mary Berry's Key Lime Cheesecake is a delightful twist on the classic American dessert, offering a perfect blend of sweet and tart flavors. This recipe, featured in "Mary Makes It Easy" on BBC 2, showcases Mary Berry's knack for creating desserts that are both delicious and straightforward to prepare. This version is crafted in a rectangular tranche tin, providing an elegant presentation, though it can also be adapted to fit a 23cm (9in) round, deep, loose-bottomed flan tin.
Ingredients for the Key Lime Cheesecake
For the biscuit base, you'll need:
- 115g full-fat cream cheese
- 1 × 397g tin full-fat condensed milk
- Finely grated zest and juice of 4 limes
- 200ml pouring double cream
- 115g digestive biscuits
- 55g butter
- 1 tsp demerara sugar
Preparation Instructions
- Base Preparation: Begin by crushing the digestive biscuits into fine crumbs, then melt the butter and mix it with the biscuits and demerara sugar. Press this mixture into your tin and chill it in the fridge.
- Filling: Combine the cream cheese, condensed milk, and lime zest in a bowl. Gradually add the lime juice while whisking until the mixture thickens. Pour this over the biscuit base and chill until firm.
- Finishing Touches: Whip the double cream to soft peaks and spread it over the set lime mixture, adding a final zest of lime for decoration.
This cheesecake can be made a day ahead and is not suitable for freezing, ensuring it remains a fresh and tantalizing dessert option for any gathering.
For those who prefer a pie version, Mary Berry's easy Key Lime Pie recipe, found in "Mary Berry’s Baking Bible," is another excellent choice for a summer dessert. It features a crumbly biscuit base filled with a light and zesty lime filling, topped with whipped cream and lime rind for garnish. This pie version also emphasizes the refreshing balance of flavors that make key lime desserts so beloved.
Storage and Reheating
While the cheesecake version does not lend itself well to freezing, it can be refrigerated and enjoyed within a couple of days. The key lime pie can also last several days in the fridge, making both options great for preparing ahead of time.
Nutritional Information
Both desserts are rich in dairy, contributing to their creamy texture. The key lime juice adds a good dose of Vitamin C, while the condensed milk and cream add to the calorie and fat content. For exact nutritional values, consider the ingredients used and consult nutritional calculators with your specific recipe details.
FAQ about the Key Lime Cheesecake
Q: Can I use low-fat ingredients? A: For the best flavor and texture, full-fat ingredients are recommended, but low-fat options can be used with the understanding that the final texture may differ.
Q: How long should I chill the cheesecake before serving? A: Chill the cheesecake for at least 2 hours to ensure it sets properly.
Q: Can I make this dessert without an electric mixer? A: Yes, the filling can be mixed by hand, though an electric mixer ensures a smoother consistency.
Enjoy the refreshing taste of Mary Berry's Key Lime Cheesecake or Key Lime Pie as a perfect end to any meal, bringing a touch of citrus delight to your dessert table.