Thursday, 26 March 2015

Key Lime Cheesecake

I love cheesecake, it has to be one of my favourite desserts. There are many recipes and I particularly like chocolate cheesecake, but another favourite is citrus cheesecake and in this case Key Lime.
I have made Key Lime Pie before which was really nice but although I've made a lemon cheesecake I've not made a lime one before. I do think a citrus tang goes so well with a rich creamy cheese though.

This is a classic no bake cheesecake recipe with a twist. I am adding the Key Lime by using Sugar and Crumbs Key Lime flavoured icing sugar. I've recently discovered Sugar and Crumbs products when we made our mini Strawberry Milkshake cheesecakes for Kids in the Kitchen. I used the remainder of the pack to make some butter cream for some cupcakes at the weekend and they were really scrummy. It's not that hard to flavour your butter cream but Sugar and Crumbs offer such a varied range of delicious flavoured icing sugars you can really come up with something totally yummy really easy. The packs are, as you would expect, slightly more expensive than regular icing sugar, but they do have lots of added flavour and they come in handy resealable bags.


  • 100g ginger biscuits
  • 50g unsalted butter
  • 500g full fat cream cheese
  • 150g key lime flavoured icing sugar
  • 150g double cream


I prepared the cheesecake in a 7 inch tin lined with tin foil which makes it easier to remove the cheesecake. It is also possible to use a loose bottom tin.

Put the butter in a small saucepan and melt gently on a low heat 
Crush the ginger biscuits with a rolling pin.

Add the biscuits to the melted butter and stir until completely coated.
Put the biscuit mixture into the tin and press down firmly with a back of a spoon until compact.

Put the base in the fridge to set.
Put the cream cheese into a large bowl and add the icing sugar, combine well
Whip the cream until it forms peaks and then fold gently into the cheese and icing sugar.

Pile the cheesecake mixture on top of the biscuit base and return to the fridge to set

When ready, in about 1 hour, you can take the cheesecake out of the tin.

The cheesecake was really creamy with just a tang of Key Lime. The Ginger biscuit base added the sweetness.

I was sent some packets of Sugar and Crumbs Icing sugar and asked to come up with cheesecake recipes. All thoughts and opinions are my own. Sugar and Crumbs also do flavoured cocoa powder and cake decorations. 

1 comment:

  1. Thank you for sharing this on your blog. I love Key Lime Cheesecake especially with ginger biscuits as a base x


It is so nice of you to stop by my blog, I would love for you to leave a comment too. I will reply to as many as I can and if you are a blogger you can expect a return visit from me. Many thanks, Anne xx

Related Posts Plugin for WordPress, Blogger...