Lime -Yogurt Cheesecake

by Feli Chic'Cuisine

This Yogurt and Lime Cheesecake is a true crowd-pleaser, offering a refreshing twist on the classic dessert. The creamy yogurt filling is perfectly complemented by the bright, tangy flavor of lime, creating a dessert that's both light and indulgent.

The sponge cake base provides a soft, airy foundation, making each bite melt in your mouth.

The glaze on this Yogurt and Lime Cheesecake is what makes it truly special. Made with organic limes and honey, it adds just the right balance of tangy and sweet while giving the cake a beautiful, glossy finish.

The fresh lime flavor pairs perfectly with the creamy filling, and the natural sweetness of the honey ties everything together. It’s a simple touch that brings out the best in every bite.

This cheesecake is versatile enough to suit any occasion – from casual get-togethers to more formal events, and its elegant presentation will surely steal the spotlight. Plus, the combination of textures - from the creamy filling to the delicate sponge - offers a delightful contrast that enhances the overall experience.

A Yogurt and Lime Cheesecake for Every Occasion

I’ll never forget the first time I made a Yogurt and Lime Cheesecake. It was for a small get-together with friends, and I wanted something light but still delicious.

Mixing the creamy yogurt with the fresh lime felt so simple, but I knew it would give the perfect tangy touch. When it was time to serve, the cheesecake looked beautiful, with the lime adding a nice pop of color.

The first bite was amazing! The smooth yogurt combined with the fresh lime flavor was so refreshing. My friends absolutely loved it! Since then, I’ve made this cake a few times, and it’s always a total wow – the fresh, zesty flavors and creamy texture never fail to impress.

Tips to Make the Perfect Yogurt & Lime Cheesecake

Use high-quality ingredients: Using high-quality ingredients, such as full-fat cream cheese, yogurt and organic lime, will result in a better-tasting cheesecake;

Use Full-Fat Yogurt: For a rich and creamy texture, opt for full-fat yogurt. Greek yogurt it’s thicker and gives the cheesecake a smooth consistency.

Soften cream cheese: Make sure the cream cheese is soft before mixing it with the other ingredients. This will ensure a smooth and creamy filling;

Whip cream to stiff peaks: When making the whipped cream topping, beat it until stiff peaks form. This will help it hold its shape and not collapse onto the filling;

Avoid over-mixing: Over-mixing the filling mixture can cause it to become too soft and unable to set properly.

Chill Well: After assembling the cheesecake, give it plenty of time to chill in the fridge, ideally for at least 3 hours, or overnight. This allows the flavors to set and the texture to firm up.

Serve at Room Temperature: While chilling is essential, letting the cheesecake sit at room temperature for 10-15 minutes before serving helps enhance the flavors and makes the texture even more creamy.

A friend of mine said, ''I made this for a dinner party, and everyone loved it! The lime flavor is so fresh, and the creamy filling is just divine. It’s the perfect dessert - refreshing, not heavy, and beautifully presented. Will definitely make again!''

Lime -Yogurt Cheesecake

The yogurt and lime combination is incredibly refreshing, and the texture is smooth and creamy. It’s the perfect balance of flavors!

Prep. Time and Bake Time: 50 min

Chill Time: 6 h Servings: 10-12

Ingredients

2 eggs, separated
1 tbsp water
75g sugar
1 pinch salt
50g all-purpose flour
3 Tbsp cornstarch
1 tsp baking powder

For the Filling

8 gelatine sheets
225g cream cheese
750g Greek yogurt
250ml (1 cup) whipping cream
zest from 2 limes, organic
2 tsp vanilla sugar
3 Tbsp powdered sugar

For the Glaze

4 gelatine sheets
2 limes, organic
1 tsp honey

Method

Prepare the Sponge Cake

1. Preheat the oven to 180°C (350°F). Line a 25 cm (9-inch) springform pan with parchment paper. In a bowl, combine the flour, cornstarch, and baking powder. Set aside.

2. Using an electric mixer, beat the egg whites with 1 tablespoon of cold water until stiff. Gradually add the sugar and salt, beating constantly until the sugar dissolves and the egg whites hold stiff peaks.

3. Add the egg yolks one at a time, beating well after each addition. Using a rubber spatula, gently fold in the flour mixture until just combined.

4. Pour the batter into the prepared pan and bake for 15-20 minutes, or until the cake springs back when lightly pressed. Cool on a wire rack.

Prepare the Filling

5. Place the gelatin sheets in a bowl of cold water and let them soak for 5-6 minutes, or until they soften.

6. In a large bowl, beat the cream cheese and yogurt together until smooth. In a separate bowl, beat the whipping cream with the powdered sugar and vanilla until stiff peaks form.

7. Gently squeeze the excess water out of the softened gelatin sheets. In a saucepan, combine the gelatin with 3-4 tablespoons of the cream cheese mixture and heat over low heat until the gelatin is completely dissolved.

8. Stir the gelatin mixture into the rest of the cream cheese mixture. Gradually fold in the whipped cream, then stir in the lime zest.

Chill the Cheesecake

9. Place the ring of a springform pan onto a serving plate and fit the sponge cake inside the ring. Pour the cream cheese mixture over the sponge cake, spreading it evenly. Refrigerate for at least 6 hours, or until set and firm.

Prepare the Glaze

10. Place the gelatin sheets in a bowl of cold water and let them soak for 5-6 minutes, or until softened. Gently squeeze out the excess water from the gelatin sheets.

11. In a saucepan over low heat, combine the softened gelatin with the juice of 2 limes and honey. Stir until the gelatin is completely dissolved, then let the mixture cool slightly.

12. Pour the gelatin glaze evenly over the cheesecake filling. Refrigerate for at least 3 hours, or until the glaze is set. Decorate with lime zest and lime slices, and serve with whipped cream, if desired.