Lemon Lime Cheesecake

I prefer creating new, different recipes but I always get requests for this cake. I find it highly frustrating, it is just way too popular! So here is the recipe, I will forward people here so they can make it themselves from now on (pat myself on the back, I am brilliant!)
The cheesecake is baked in a water bath. It is relatively simple to make, but it does need some planning as baking and cooling takes a long time. It is very much worth it though, this cheesecake is incredibly smooth and cuts like room temperature butter.
Having a watertight cake pan with a loose base definitely helps for baking.


  • 130gr digestive cookies
  • 25gr butter
  • 600gr cream cheese
  • 20gr flour
  • 200gr sugar
  • 1 unwaxed lemon
  • 2 unwaxed limes
  • 4 large eggs (3 whole plus one yolk)

Makes one 20cm round cheesecake. Serves 12.


Blitz the cookies and butter together in a kitchen machine. Push this into the base of your springform. I use a watertight pan with a loose base (and silicone ridges to make it watertight), else make sure you wrap the springform in plastic film and then aluminium foil prior to placing it in the waterbath.
Bake the base for 9 minutes on 180°C. Set aside to cool.

Have a larger water pan at the ready. I use a 25cm cake pan. Don’t be tempted to bake this without a water bath, the texture won’t be as good.

Stir the flour into the cream cheese. Add the sugar. Zest the lemon and limes. Juice the fruit, you need 120ml of juice. Add the zest and juice to the cream cheese and stir well.
Add the eggs and egg yolk one by one to the cream cheese mixture, stirring well but avoiding too much air being beaten into the mix. This could crack the cake when baking.

Pour the batter onto the baked base in the form. Place the cake tin in your water bath. Add some with boiling water. Not fully until half of the filled cake tin, as you need to be able to safely put it into the oven. Slide it halfway into the oven, so it is stable, then top it off with more boiling water from the kettle, until the cake form is half submerged.

Bake for 12 minutes on 220°C, then turn the oven down to 100°C and leave it for an hour. That is not a type, it really needs an hour.
Once cooked, open the oven door a little bit, place a thick wooden spoon inbetween to keep it ajar. Let the oven (and cake) cool down like that. This avoids it cracking.
Once cooled for an hour or so, take it out of the oven. Cool further in the fridge.

Serve as is, but also goes very well with fresh cherries (fresh or briefly cooked with some lemon jam).

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