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Lemon and Lime Cheesecake Recipe

You'll love Maria's easy lemon and lime cheesecake recipe that feature the zesty, tangy taste of lemon. Lemon cheesecake is the perfect dessert to pick you up after a so-so day!

And be sure to try the vintage Woolworth's Lunch Counter-style cheesecake; it's to die for! Both desserts are refreshingly lemony rich and so good tasting!

Maria's Easy Lemon and Lime Cheesecake Recipe

Submitted by Maria, Scotland

Maria's Scottish Lemon and Lime CheesecakeYou'll Love This Scottish Lemon and Lime Cheesecake
(Photo source: ©evalangrova/

Lemon and Lime Cheesecake


2 regular tubs of soft cheese
4 lemons (juice and zest)
4 limes (juice and zest)
1/2 tub of double cream
1 packet of digestive biscuits
Melted butter
Sugar to taste


Crush your biscuits and mix in melted butter. Get a cake tin and make a base with the biscuits and butter. Leave in fridge to set for 20-30 minutes. While that's in fridge, start on making your topping.

Mix all your soft cheese in a bowl with lemon and lime zest. Keep the lemons and limes and squirt their juice into the mixture. Then add 1/2 a tub of double cream. Mix really well, NO LUMPS!


Spread your topping mixture onto your crumb base and for decoration put lemon and lime zest on top, or a thin slice of lime or lemon with a twist.

Set in fridge for 2-4 hours to get firm before serving. Enjoy!

Easy Lemon Cheesecake Recipe

Vintage Newspaper Clipping (c.1950s)

Baking Tip

You can also use a cherry or blueberry pie filling, if preferred. Both fruits are delicious with this cheesecake.


1 package lemon jelly powder
1 cup boiling water
1 (8-ounce) package cream cheese
1 cup cottage cheese
1 cup granulated sugar
1 cup sour cream
1 teaspoon almond flavoring

Graham Crust Ingredients:

1-1/2 cup Graham crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar

Make jelly with boiling water and set aside until partially firm. Beat cottage cheese and cream cheese. Add sugar and sour cream and continue beating until smooth.

Add flavoring. Combine crumbs, butter and sugar to form crust. Pour cheesecake mixture into crust. Bake 8 to 10 minutes at 350°F.

Easy Milnot® Lemon Cheesecake Recipe

Treasure of Personal Recipes (c.1945)

The following Milnot® dessert is said to be very similar to an unbaked lemon cheesecake that was once served at Woolworth's Lunch Counters back in the 1950s.

Milnot® Lemon Cheesecake

Graham Crumb Crust:

25 Graham crackers, rolled fine
1 tablespoon granulated sugar
1/4 pound butter, melted

Line bottom of 8 x 12-inch pan with above, saving 1/2 cup for topping later.

Cream Cheese Filling:

1 package lemon jello
1 cup boiling water
2 8-ounce packages cream cheese
1 cup granulated sugar
1 can (13 ounces) Milnot®
2 teaspoons vanilla

Pour Milnot® into large bowl and whip with mixer until stiff. Dissolve lemon jello in 1 cup boiling water in a separate bowl. Cool to jelly stage and beat until foamy.

In another bowl, using an electric mixer, cream the cheese well, and add the sugar. Add to the whipped Milnot®, using mixer. Put in vanilla and lastly add the beaten jello. Beat well with mixer.

Pour in prepared pan and scatter remaining crumbs on top. Refrigerate for 12 hours to chill. Cut in squares and serve plain. —Mrs. George W. Connon

Can of Milnot® Milk

Milnot® is a Smucker's brand evaporated filled milk that has its butterfat removed and replaced with soy oil for better whipping at room temperature.

You can substitute any can of "evaporated" milk in a pinch, but you will need to chill it in the freezer for 15 to 20 minutes before whipping.

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