Category Archives: cheesecake

lime cheesecake

For one of my friend’s birthday I made his favourite – chocolate espresso cheesecake – and because I still had some limes laying around I went ahead and made a lime cheesecake too. Since the chocolate espresso cheesecake was a gift I didn’t want to cut into it to take a picture, so all I have is a picture of the lime cheesecake. I’ll post the chocolate espresso cheesecake some other time.

One of the toughest things to find in Germany, online or otherwise, are graham crackers, which I think are just perfect (actually essential) for the crusts. Whenever any of my friends travel to the US I ask them to bring back graham crackers, if they have any spare space in their suitcases. If I don’t have any graham crackers left, I usually make the crust with a mix of plain butter cookies and McVities Digestive cookies (or biscuits if you’re British).

I used two pans – the smaller one was for the chocolate espresso cheesecake. It is so rich, you can only eat minute slices.


And for the fun of it I tried one with and one without parchment paper, after all you can remove the side of the pan easily, but since my last “greased pan debacle” I think I’ll go with parchment paper wherever possible.

lime cheesecake
Prep time
Cook time
Total time
Yields: 9
  • 8 tablespoons (120g) butter
  • 3 cups (250g) graham cracker crumbs
  • ¼ cup (32g) sugar
  • 1½ cups (360g) full fat cream cheese
  • 3½ oz (100ml) cream double or sour cream
  • 2 eggs (L)
  • 1 yolk (L)
  • 2 tablespoons sugar
  • 1 tablespoon flour
  • 1 tablespoon grated zest of a lime
  • 2 teaspoons lime juice
  1. Preheat oven to 350° F / 175° C.
  2. Melt butter and add graham cracker crumbs and sugar and firmly press the crumb mixture into bottom and up sides of a 9-inch (22cm) cake pan.
  3. Bake until the crust is fragrant and are golden for about 5 minutes.
  4. Let cool completely on a wire rack.
  1. Wash the lime and grate the skin using a fine grater or a zester. Place the zest together with the cream cheese, sugar and lime juice in a bowl and mix well.
  2. Then slowly add the sour cream until it is a smooth paste.
  3. Spread this mixture on the biscuit base and bake for 45 minutes, rotating the pan every 15 minutes.
  4. Crack open the oven door and let the cake sit in the oven for one hour.