{Lemon & Lime Cheesecake}

On saturday we had our first bbq of the year with some family over from nz and some family from a few suburbs away, we had a great day, it felt a bit like christmas with people everywhere and Jack squealing in delight as Jays uncle chased him around trying to put a block of ice down his tshirt. 

We ate lots of good food, moroccan lamb with minted yoghurt, kebabs, beautiful bread and salads and to finish it off this beautiful cheesecake. Lucky that it was saturday and not sunday because on sunday we could barely eat with all the anxiety over "that rugby game", talk about blood, sweat and tears (mine !!)

So about the cheesecake it's dense and delicious, I was just happy that it didn't crack when I baked it but then I tasted it, wowsers, most people went in for seconds and that always makes me happy, we said goodbye at the end of the day with full bellies and smiles, bring on this sundays game, lets get this thing done, go the blacks x

...the cheesecake
750g cream cheese, room temp
1 cup caster sugar
1/4 tsp vanilla extract
zest and juice of 2 limes
zest and juice of 1 lemon
3 eggs
1 egg yolk
1/2 cup cream

...the base
250g digestive or granita biscuits
2 tbsp brown sugar
125g butter, melted

...to serve

whipped cream
zest of a lime and a lemon

For the base, process biscuits and sugar in a food processor until fine crumbs form. Add butter and process until combined, or do it by hand as I did. Press mixture over the base of a 22cm non-stick springform tin (just line the bottom). Use the bottom of a tumbler to press / smooth the base. Chill for 1 hour.

Preheat oven to 180. Using an electric mixer, beat cream cheese and sugar till smooth, add the vanilla, lime and lemon zests and juice's and combine. Add eggs one at a time, beating until each is just combined. Lastly add the cream and give it a last whizz. Pour the mixture into your tin over crumb base (if you are a bit nervous you can wrap the bottom outside of your tin in foil)

Pop it into the oven for 10 minutes then reduce the temperature to 150 and bake a further 30-40 minutes or until mixture is almost set. Remove the cheesecake from the oven and allow it to cool then cover and refrigerate for 4 hours or overnight.

To serve dollop with whipped cream (I added some orange blossom water to mine) and the zest of another lemon and lime.


  1. ommgmgmg cheesecake is pretty much my favourite food! have not made one for ages though, this is totally going to be it. Gorgeous!

  2. Sounds like a fun BBQ, sure feels like summer is heading our way here too finally.
    This recipe looks delish, will def be giving it a whirl - thanks! :)

  3. I LOVE cheesecake, but the BW doesn't so I never make it. However, he is going to be away this weekend so perhaps I could make one and consider it the weekend's meals sorted?
    p.s think of you every time I open the freezer and see the frozen meatloaf!

  4. there you go cooking lamb again!!! oh but you do it so well! and well, all i can do is drouwl over that cake....oh lemon and lime....oh ....stop me now before i lick the screen xx

  5. Oh boy this looks like it would taste amazing. I adore cheesecake and love lemon and lime desserts. This is a flavour pairing made in heaven! There something magical about having family together in the warm weather for a good old bbq. I love it. Nourishing in so many ways.


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