Mascarpone Lime Cheesecake

On weekends Schalk and have a tradition.  We have our morning coffee in bed whilst perusing our blogs of interest.  For him, that includes his tech/webdesign sites, and I’m generally already browsing through recipes for that night’s dinner before 8am!  We’ve been engaged for a month tomorrow and I’m already loving the ease of everything we do together.  I know Schalk adores a baked cheesecake, I’ve always been fonder of the fridge tart version. , I hear it’s about compromises so that’s what I decided to put to the test.
The result, four thumbs up (we only have four hands between us!).  The mascarpone cheese has a far milder, less cloying taste compared to regular cream cheese and it really enables the citrus sharpness from the lime to take the limelight. (sorry)
A new favourite and something I will be making at our next dinner function and over the many years we will be sharing together.


  • 1 packet Tennis Biscuits
  • 5 tablespoons butter, melted
  • 3 tubs mascarpone cream cheese at room temperature
  • 1 cup caster sugar
  • 1 teaspoon vanilla paste
  • 6 tablespoons lime juice (I used 5 fresh limes and saved the 6th to garnish the cake)
  • 3 eggs
  • 2 tablespoons sour cream


  1. Preheat oven to 180°C.
  2. In a food processor, pulse Tennis biscuits until they are fine crumbs. Mix crumbs and butter together, and press onto bottom and halfway up the sides of a greased 20cm springform pan.
  3. Bake crust for 5 minutes, then set aside.
  4. In large mixing bowl, combine mascarpone cream cheese and caster sugar, beating until just smooth.
  5. Add vanilla and key lime juice and beat until just combined.
  6. Crack eggs into a measuring cup and lightly beat with a fork. Then add them to the cheesecake mixture, beating them in until just combined.
  7. Gently mix in sour cream.
  8. Pour mixture into prepared crust. (If desired, wrap outside of pan with a large sheet of aluminum foil, then place pan into a larger baking dish filled about ⅓ of the way with water. This “water bath” method prevents cracking.)
  9. Bake at 180°C for about 40-45 minutes (cheesecake should still jiggle a little in center). Turn off oven, crack open the door, and leave cheesecake inside undisturbed for 30 minutes.
  10. Remove cheesecake from oven and cool to room temperature on wire rack.
  11. Refrigerate several hours before serving.
  12. Garnish with key lime wedges.


One Response to “Mascarpone Lime Cheesecake”

  1. Hi Kez. This recipe looks brilliant. Can’t believe you did not save a slice for me. I hope to make it soon. Loved your write up and enthusiasm. You are an extremely talented baker and cook! Schalk is fortunate to be supplied with such tasty meals and treats.

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