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Creamy Lime Cheesecake

  • Cooking time45 minutes
  • Prep time30 minutes
  • Servings10 portions
recipe image Creamy Lime Cheesecake


  • 55 grams Stork baking block
  • 175g (6oz) macaroon biscuits, crushed
  • 225g (8oz) light cream cheese
  • 25g (1oz) caster sugar
  • 1 medium egg, separated
  • 75ml (2½fl oz) double cream
  • ½ finely grated rind of lime
  • 15g (½oz) sultanas

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat your oven to 180°C, 350°F, or gas mark 4.
  2. Then gently melt the Stork, add the crushed biscuits and stir together.
  3. Tip the mixture into a shallow pie dish and press it down.
  4. Pop the cream cheese, sugar, egg yolk, cream and lime into a mixing bowl and beat together until smooth.
  5. Fold in the sultanas.
  6. Whisk the egg white until stiff and gently fold in.
  7. Pour the mixture on top of the biscuit base.
  8. Bake for 40 â 45 minutes.
  9. Pull it out of the oven and leave it to cool.