// No-bake lime-lemon cheesecake

Creamy and citrusy

I have to say this cheesecake surprised me so much 😍🍋‍🟩🍋🍃🧀

It's super creamy, very fresh and has an amazing lime-lemon flavor. The spearmint gives it a delicious touch without stealing the spotlight, and the toasted meringue on top... uff, it's incredible and perfect for these hot days!! ☀️

Ingredients: Base (23cm pan)

🍪350g Digestive biscuits
🧈140g melted butter
💛1 tsp lemon or vanilla extract (optional)

Ingredients: Filling

🧀600g cream cheese
🥛300g condensed milk
🍶300ml whipping cream (38% fat), very cold
🍋40ml lemon juice
🍋‍🟩40ml lime juice
🍋4g lemon zest
🍋‍🟩4g lime zest
🍃15 spearmint leaves
✨4 gelatin sheets (6.7g) or 7g powdered gelatin + 35ml cold water to hydrate
🍶50ml whipping cream

Ingredients: Italian meringue

🥚4 egg whites
🍬160g sugar
💧40ml water
💛1 tsp lemon extract (optional)

Elaboration

🥧For the base: line the base with baking paper and the sides with acetate or baking paper. Crush the biscuits and mix them with the melted butter and extract (if using). Spread the mixture over the base of the pan, pressing well to compact it. Refrigerate while you prepare the filling.

💧Soak the gelatin sheets in cold water for 5-10 minutes.
🍃Chop the spearmint or crush it lightly to release more of its aroma.
🧀In a bowl, beat the cream cheese with the condensed milk until creamy. Add the zests, spearmint and lemon and lime juices. Mix well to combine.
🍦Semi-whip the 300ml of cream (it should be creamy, not too firm) and fold it into the previous mixture.
🫧Heat the 50ml of cream without bringing it to a boil. Add the hydrated, well-drained gelatin and stir until completely dissolved.
🫗Add this mixture to the filling and mix quickly until fully combined.
🎂Pour the filling over the base and smooth the surface. Refrigerate for at least 6 hours, although overnight is best.

🍦For the meringue: put the water and sugar in a saucepan and cook until it reaches 118 °C.
🥚When the syrup is almost ready, start beating the egg whites to stiff peaks.
✨Pour the syrup in a thin stream over the egg whites while continuing to beat. Keep beating until the bowl is cool to the touch and the meringue is glossy, firm and has good consistency.
🔥Cover the cheesecake with the meringue, toast it with a blowtorch and decorate as you like. And that's it!

I loved this cheesecake 😍. It's super creamy, fresh and has a wonderful balance between sweetness and the citrus touch of lime and lemon. The spearmint gives it a very refreshing note and the toasted meringue on top makes every bite amazing. Definitely one of those recipes I would make again and again 🍋‍🟩🍋🍃🧀