This chocolate lime cheesecake is rich, creamy, and full of flavor! The buttery chocolate cookie base pairs perfectly with the tangy lime cheesecake filling. It’s easy to make and perfect for any occasion!
Ingredients Needed:
- 200 grams double chocolate Maryland cookies or other double chocolate chip cookies
- 75 grams unsalted butter
- 750 grams of cream cheese
- 200 grams caster sugar
- 4 large eggs
- 2 large egg yolks
- juice of 4 limes
How To Make Chocolate Lime Cheesecake?
- Prepare the tin: Wrap a 20-21cm springform tin with two layers of foil to keep it watertight.
- Make the base: Crush the cookies into fine crumbs using a food processor, then mix with melted butter. Press the mixture into the base of the tin and chill in the fridge. Preheat the oven to 180°C.
- Make the filling: In a large bowl, gently beat the cream cheese until smooth. Add the sugar and mix well. Beat in the eggs and egg yolks one at a time, then stir in the lime juice.
- Bake the cheesecake: Pour the filling over the chilled base. Place the tin in a roasting tray and pour hot water around it until it reaches halfway up the sides. Bake for 50-60 minutes, until set but slightly wobbly in the center.
- Cool and chill: Remove the cheesecake from the water and place it on a rack to cool completely. Once cooled, refrigerate for at least 4 hours or overnight before serving.
- Serve: Let the cheesecake sit at room temperature for 20 minutes before slicing. For clean slices, heat a knife under hot water before cutting.
Recipe Tips:
- Use room temperature ingredients: Cold cream cheese can make the batter lumpy. Let it sit at room temperature for at least 30 minutes before mixing.
- Wrap the tin tightly with foil: Water can leak into the cheesecake while baking. Use two layers of heavy-duty foil to keep it dry.
- Don’t overmix the batter: Beating too much adds air, which can cause cracks. Mix just until smooth and combined.
- Check for the right doneness: The cheesecake should be set around the edges but slightly wobbly in the center. It will firm up as it cools.
- Cool it slowly to avoid cracks: Let the cheesecake cool in the oven with the door slightly open for 30 minutes before removing it. Then cool fully at room temperature before refrigerating.
How To Store Leftovers?
- Refrigerate: Let the leftover cheesecake cool to room temperature. Cover it tightly with plastic wrap or store it in an airtight container. Keep it in the fridge for up to 3 days.
- Freeze: Wrap the cheesecake (whole or in slices) in plastic wrap, then in foil. Store in the freezer for up to 2 months.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 160mg
- Sodium: 280mg
- Potassium: 150mg
- Total Carbohydrate: 45g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 8g
Try More Nigella Lawson Recipes:
- Nigella Chocolate Olive Oil Cake
- Nigella Chocolate Self-Saucing Pudding
- Nigella Chocolate Orange Cheesecake
Nigella Chocolate Lime Cheesecake
Description
This chocolate lime cheesecake is rich, creamy, and full of flavor! The buttery chocolate cookie base pairs perfectly with the tangy lime cheesecake filling. It’s easy to make and perfect for any occasion!
Ingredients
Instructions
- Prepare the tin: Wrap a 20-21cm springform tin with two layers of foil to keep it watertight.
- Make the base: Crush the cookies into fine crumbs using a food processor, then mix with melted butter. Press the mixture into the base of the tin and chill in the fridge. Preheat the oven to 180°C.
- Make the filling: In a large bowl, gently beat the cream cheese until smooth. Add the sugar and mix well. Beat in the eggs and egg yolks one at a time, then stir in the lime juice.
- Bake the cheesecake: Pour the filling over the chilled base. Place the tin in a roasting tray and pour hot water around it until it reaches halfway up the sides. Bake for 50-60 minutes, until set but slightly wobbly in the center.
- Cool and chill: Remove the cheesecake from the water and place it on a rack to cool completely. Once cooled, refrigerate for at least 4 hours or overnight before serving.
- Serve: Let the cheesecake sit at room temperature for 20 minutes before slicing. For clean slices, heat a knife under hot water before cutting.
Notes
- Use room temperature ingredients: Cold cream cheese can make the batter lumpy. Let it sit at room temperature for at least 30 minutes before mixing.
- Wrap the tin tightly with foil: Water can leak into the cheesecake while baking. Use two layers of heavy-duty foil to keep it dry.
- Don’t overmix the batter: Beating too much adds air, which can cause cracks. Mix just until smooth and combined.
- Check for the right doneness: The cheesecake should be set around the edges but slightly wobbly in the center. It will firm up as it cools.
- Cool it slowly to avoid cracks: Let the cheesecake cool in the oven with the door slightly open for 30 minutes before removing it. Then cool fully at room temperature before refrigerating.
Nigella Chocolate Lime Cheesecake