Come Dine with Me

Lemon and lime cheesecake recipe

Natasha Hamilton
Ex-Atomic Kitten Natasha combines sweet and sour to perfection with her scrumptious lemon and lime cheesecake on Celebrity Come Dine With Me


  • 75g butter
  • 1 tbsp clear honey
  • 14-16 digestive biscuits, crushed
  • 500g mascarpone or full fat soft cheese
  • 115g caster sugar
  • Finely grated zest and juice 1 lime
  • Finely grated zest 1 unwaxed lemon
  • Freshly squeezed juice 2 lemons
  • 150ml double cream
  • Fresh berries, to decorate
  • 350g fresh raspberries
  • 40g caster sugar
  • 2 tsp freshly squeezed lemon juice


How to make lemon and lime cheesecake

1. Melt the butter in a large saucepan and stir in the honey until thoroughly combined. Scatter the biscuit crumbs into the pan and stir well. Spoon into the base of a lightly oiled 20cm spring clip cake tin. Press down well. Pop in the fridge for 30 minutes.

2. Put the mascarpone in a bowl and stir in the sugar, lemon and lime zest and juice. Whip the cream until thick and fold into the lemon mixture. Pour on to the biscuit base. Smooth the surface. Chill for 6-8 hours or until set.

3. To make the raspberry sauce, put the raspberries in a food processor and blend. Press through a fine sieve into a bowl and stir in the sugar and lemon juice to taste.

4. Slide a knife around the outside of the tin and release the cheesecake. Transfer to a plate and decorate with fresh berries. Serve in slices with the raspberry sauce.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.


Average rating: 3.5/5
(click to rate)
Tuesday 27 October 2009
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