Strawberry and lime cheesecake

  • Serves 4

This brilliant summer pud has a delicious creamy taste with sweet and sharp fruity notes - definitely one to have a go at

strawberry cheesecake

Recipe courtesy of



  • Ginger nut biscuits 125g
  • Unsalted butter 25g, melted
  • Cream cheese 300g
  • Total Greek yoghurt 100g
  • Icing sugar 50g, sifted
  • Zest of 2 limes
  • Jubilee strawberries 100g, chopped, plus extra strawberries for decoration

For the lime curd

  • Lime 1, zest and juice
  • Golden caster sugar 50g
  • Unsalted butter 25g, cut into cubes
  • Egg 1 plus one yolk, lightly whisked
  • Jubilee strawberry jam 1 tbsp


  • Step 1

    Begin by making the lime curd. Place the lime zest and juice, sugar and butter into a large heatproof bowl over a pan of barely simmering water, making sure the base of the bowl is not in contact with the water, and stir every so often until the butter has completely melted. Add the eggs and whisk until combined. Continuing on a low heat, leave to cook for 8-10 minutes, stirring occasionally, until the mixture is thick enough to coat the back of a spoon. Remove from the heat, and set aside to completely cool.

  • Step 2

    Whizz the biscuits in a blender until they form crumbs, then add the melted butter and pulse again until combined. Divide between the jars, and press down firmly. Chill in the fridge for at least 30 minutes while preparing the filling.

  • Step 3

    In a large bowl, mix together the cream cheese, Greek yoghurt, icing sugar and zest of 1 lime until smooth. Carefully fold the chopped strawberries and spoon the filling over the biscuit bases, tapping each jar firmly on the worktop to level the surface. Add a layer of the lime curd, then place a few sliced strawberries on top.

  • Step 4

    In a pan, heat the jam then brush on top of the strawberries. Finish with lime zest. Refrigerate for an hour before serving.