Lemons and limes add a delicious tangy note to this ultra creamy cheesecake recipe.


  • 2 eggs, separated

  • 2/3 cup castor sugar

  • 1 Tbs grated lemon rind

  • 2 tsp grated lime rind

  • 1/4 cup lemon juice

  • 2 Tbs lime juice

  • 200g butternut cookies

  • 75g butter, melted

  • 3 tsp gelatine

  • 1/4 cup boiling water

  • 250g cream cheese, softened

  • 2/3 cup thickened cream

  • 1 tsp vanilla essence

  • Topping:

  • 2/3 cup white chocolate (melts)

  • 2 Tbs chopped pistachio nuts


  • 1.

    Combine egg yolks, sugar, rinds & juices in a heatproof bowl. Stir over a pan of simmering water for about 10 min until mixture thickens slightly & allow to cool.

  • 2.

    Crumb biscuits, transfer to a bowl & stir in butter. Press mixture in the base of a spring form pan & refrigerate for 20 mins.

  • 3.

    Sprinkle gelatine over boiling water, whisk until gelatine dissolves & cool for 5 mins.

  • 4.

    Beat cheese, cream & vanilla in a bowl with electric mixer until smooth and thick. Add citrus & gelatine mixtures & beat until combined.

  • 5.

    Beat egg whites in a small bowl until peaks are formed. Fold into cream cheese mixture, pour over biscuit base & smooth top.

  • 6.

    Cover & refrigerate for about 6 hours or over night.

  • 7.

    Top when set.

  • 8.

    Melt chocolate and spread over sheet of baking paper, sprinkle with pistachios & cool until firm. Cut into long strips and garnish cake.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 706kj
  • Fat Total 51g
  • Saturated Fat 28g
  • Protein 9g
  • Carbohydrate 59g
  • Sugar 35g
  • Sodium 318mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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