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Lime and Berry Cheesecake Tart

Serves 6-8


  • 250g ginger nut biscuits
  • 100g Australian unsalted butter, melted
  • 1/2 cup Australian thickened cream
  • 250g Australian cream cheese, softened
  • 1/2 cup caster sugar
  • 2 teaspoon finely grated lime rind
  • 2 tablespoons lime juice
  • 2 egg whites
  • 250g fresh mixed berries and cherries
Download Recipe (PDF)


  1. 1 Blend or process biscuits to fine crumbs. Add melted butter and pulse until well combined. Press mixture evenly and firmly into a 35cm x12cm rectangular loose-based fluted tart tin. Place on oven tray and bake at 180°C (160°C fan-forced) for 10 minutes. Cool for about 15 minutes, then carefully remove from tin and cool completely.
  2. 2 Beat cream until soft peaks form and set aside. Beat cream cheese, 1/3 cup of the sugar, lime rind and juice until smooth. Fold in the whipped cream.
  3. 3 Beat egg white in a clean bowl until soft peaks form. Gradually add remaining sugar and beat until thick. Fold egg white mixture into cream cheese in two batches.
  4. 4 Spoon cheesecake mixture into cooled crumb base and refrigerate until serving time. Serve topped with fruit, dusted with icing sugar.

Tips / Handy Hints

Preparation Time: 25 minutes Cooking Time: 10 minutes + cooling time TIP: This tart can be made 3-4 hours before serving. Base can be made a day in advance.


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