You'll love Maria's lemon and lime cheesecake recipe. Her Scottish cheesecake is refreshingly tart and deliciously rich. It's so good tasting! And as a bonus, I've added a vintage dessert recipe that also features the tangy taste of lemon. It too is easy to make, and it's the perfect dessert to lift you up after a so-so day.
Submitted by Maria, Scotland
2 Regular tubs of soft cheese
1/2 tub of double cream
1 packet of digestive biscuits
(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 the juice into the mixture. Then add 1/2 a tub of double cream. Mix really well, NO LUMPS!
IF TOO BITTER OR TANGY TO YOUR TASTE, ADD SUGAR TO SWEETEN. BUT NOT TOO MUCH. REMEMBER, IT NEEDS TO HAVE A SHARP TASTE!
Spread your lemon and lime cheesecake 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.
Vintage Newspaper Clipping c.1950s
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
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.
Can also use cherry or blueberry pie filling if preferred.