Saturday, January 10, 2009

Orange and Lime Cheesecake


I am starting to get addicted to cheesecakes. This was one that I made for last year's Xmas gathering. I am particularly satisfied with this cheesecake. My very first attempt on this recipe turned out good in terms of taste and appearance. It was dense yet creamy enough in texture and the taste was that of combined citrus and condensed milk.

The fun part was preparing and decorating top of the cake. For this cake, i used candied lime and orange zest. After experimenting and twisting the slices, I managed to come up with a simple yet elegant decoration. That sure gave me a great sense of satisfaction. Haha, I felt pro for a moment then.

Orange and Lime Cheesecake (recipe adapted from Fresh and Tasty Biscuits and Cakes)
Serving size: 8 -10 slices
Equipment and materials:
1) Stand electric beater/ handheld electric beater
2) Food processor/ rolling pin
3) Measuring spoon set
4) Spatula
5) Mixing bowls
6) Wire rack
7) 18cm (7 inch) springform tin
8) Baking tray larger than springform tin
9) Aluminium foil

Biscuit base:
110g digestive biscuits finely crushed
50g melted butter
1 Tbsp brown sugar

Cheesecake filling:
250g cream cheese, softened
2 1/2 tbs brown sugar
2 tsp finely grated orange zest
2 tsp finely grated lime zest (I used australian lime)
4 tsp orange juice, strained
4 tsp lime juice, strained
1 egg, lightly beaten
150ml condensed milk
2 1/2 tbs whipping cream

1) Prepare biscuit base as mentioned in Preparing a Cheesecake Tin. Freeze prepared base for 10 minutes or until ready for use.
2) Preheat oven to 160 degrees C.
4) Place cream cheese, sugar,the zests and juices and beat until creamy. Add in the egg and mix until just combined.
5) Lastly, add in condensed milk then and fold in the cream until well combined.
6) Pour cheesecake filling onto prepared biscuit base.
7) Wrap top and sides of spring form tin with aluminium foil as mentioned in Preparing a Cheesecake Tin. Bake at 160 degrees C for 45 minutes in a water bath.
8) When baked, allow cheesecake to cool in the oven with oven door ajar for 30 minutes.
9) Remove the tin from the oven and allow to cool on a wire rack.
10) Place cooled cheesecake tin in the refrigerator and chill for 4-6 hours. Dislodge cheesecake from cheesecake tin.

1) To slice cheesecake nicely, wipe the knife after each slice with kitchen towel/s.
2) To smooth the sides of the cheesecake, dip a knife in hot water. Wipe the knife dry and run it around the perimeter of the cheesecake. Repeat the step if necessary.


  1. Hi Baking Librarian,

    Your cheesecake is making me drool..I saw your post on macarons and have to agree with you how annoying these cookies are.

    I've tried both french and italian method and somehow i prefer the french method though there's a higher risk of failures.

    I recently read from that she came up with her own using the SWISS meringue method. Just wondering if you're interested to try out, though i havent tried it out yet =)

    Jia you and happy baking! Hope to see more bakes from you!

    Mind if i link you up?

  2. Hi Youfei,

    Thanks for the compliment. yep indeed macarons are annoying. I have seen your macarons and they are quite well done =]

    I have only heard of the italian and french method so far. Maybe i'll read more on the SWISS method. But i doubt i'll be attempting macarons anytime soon. They are too sweet for me and i thought i will brush up my baking skills in other areas first.

    Jiayou with your baking too. I have tried baking pineapple tarts using your recipe. It turned out decent for a first attempt. Yup would be glad to link up with you.

    Happy baking!

  3. heyy....

    this is really delicious i tell u!!! i was waiting for you to post it so i could leave a comment. thanks for feeding us with such wonderful cakes!!! ;)

  4. Hi Baking Librarian,

    I'm glad your pineapple tart attempt went well. Was it to your liking?

    I found it a little too soft for me and i'm in the midst of experimenting some with more "crunch"

    Like you, i doubt i'd be trying out macarons soon since i was on a mad spree making them sometime and go and yes! all the sugar has gotta be put on hold first before i get diabetes =p

    happy baking!

  5. hey eve,

    thanks for the compliments. I plan to specialise in baking cheesecakes for the moment. So you guys got to bear with me. Hopefully it wont bore you guys out. haha

    hey youfei,

    I will be posting my pineapple tarts ups soon. I think my crust was slightly thick. Will improve on it the next time. Yup i like the buttery taste. But it is slightly soft though. Maybe i can try to bake it longer. I realise it tends to soften after storing in a container. Thanks for your recipe!

    At the moment i will be planning to bake mainly cheesecakes, muffins, cupcakes and other mini bakes like tartlets before i attempt to try out any ambitious bakes.

    happy baking too! yay!


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Thank you and have a nice day! Cheers =]

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