Key Lime Cheesecake

13 August 2012

My Mum and Dad come round for tea when Hubby is on the late shift and stay to help me bath the Darlings and put them to bed. It's a little routine that started when I was pregnant with Oliver... I had really bad SPD and could barely walk so I was struggling with bath time. So they started coming round a couple of times a week to help me. We continued when Lydia was newborn and still do to this day. So what better way to show them how much I appreciate their help, than making tea for them followed by a yummy home-made dessert. 

Ever since my Mum and Dad went to Florida on holiday and sampled authentic Key Lime Pie they've been in love with it. So I found a very easy recipe on the Philadelphia website, changed a few bits on it and gave it a go. As you know, I love quick easy recipes and this fits that description perfectly.

Oh and my Mum and Dad loved it!

Key Lime Cheesecake

Preparation time 20 minutes
Chilling time 2 hours
Serves 10 

200g digestive biscuits
50g butter
250g full fat cream cheese
125ml fresh lime juice {3-4 limes}
397g tin sweetened condensed milk
Zest of 1 lime, finely grated

Whizz the biscuits in a food processor. Melt the butter in the microwave. Combine the biscuit crumbs and melted butter in a bowl then tip into a 20cm pie dish or foil pie dish. Press firmly into the base and sides of the dish. Leave to chill for about half an hour.

In a large bowl, whisk together the cream cheese and condensed milk until smooth. Stir in the lime juice and zest until thoroughly mixed. Watch the mixture magically thicken before your eyes! Spoon the mixture on top of the biscuit crumb base and chill for at least two hours {or ideally overnight} to thicken before serving.

I'm linking up with the Zero Baking Required linky on one of my favourite blogs... Maison Cupcake.


  1. Like the look of this recipe. Nice and tangy.

    1. Thank you Glenda, It was really tasty, I'll be making it again soon xx


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