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White Chocolate Lime Cheesecake

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  • Author: Bake to the roots
  • Prep Time: 45
  • Total Time: 540


Delicious Cheesecake with loads of white chocolate and looooaaaads of limes! Great combination, very refreshing!



For the base

  • 8.8 oz. (250g) graham cracker
  • 1/2 cup (100g) brown sugar
  • 1/4 tsp. salt
  • 1/2 cup (110g) butter, melted

For the filling

  • 24 oz. (680g) cream cheese, at room temperature
  • 1/2 cup (100g) sugar
  • 14 oz. (400g) sweetened condensed milk
  • 6 oz. (170g) white chocolate, melted
  • 23 tbsp. lime zest (about 57 organic limes)
  • 1 cup (240ml) fresh lime juice (about 79 organic limes)
  • 8 gelatin leaves
  • 1 cup (240g) heavy cream

For the white chocolate topping

  • 7.5 oz. (210g) white chocolate, chopped
  • 1/3 cup (80g) heavy cream

For the decoration

  • 7 oz. (200g) heavy cream
  • 2 tbsp. confectioners’ sugar
  • 1 organic lime
  • some grated lime zest


  1. Line a 9 inches (23cm) springform tin with baking parchment and set aside. Melt the butter and set aside. Add the crackers to a freezer bag and crush with a rolling pin or the back of a pot until you get fine crumbs. Add the sugar, salt, and melted butter to the bag and mix until the crumbs are evenly moist. Pour into the springform tin and press to the bottom and sides (almost up to the edge) to get a nice crust. Place in the fridge until needed. Zest the limes and juice them.
  2. For the filling melt the white chocolate and let cool down again. Add the gelatin leaves to a bowl with cold water and let soak for about 5-8 minutes. Add the cream cheese and sugar to a large bowl and mix until well combined. Add the sweetened condensed milk and mix in well. Add the melted and cooled white chocolate and the lime zest and mix in well. Heat up the lime juice (either in a small saucepan or in a bowl in the microwave) until warm, but not hot. Squeeze out the gelatin leaves and add to the warm lime juice – mix until dissolved completely. Add that mixture to the large bowl and mix in until well combined. In a second bowl whisk the heavy cream until stiff peaks form. Add the whipped cream to the large bowl and carefully fold in – try to keep as much volume as possible. Pour the cheesecake filling into the prepared tin and smooth out the top. Place in the fridge for at least 8 hours or overnight.
  3. For the chocolate topping chop the chocolate and add together with the heavy cream to a bowl and place over a pot with simmering water or melt in several steps in the microwave – mix until well combined and smooth. Let cool down a bit and then pour over the cake and smooth out the top. Place in the fridge for about 10-15 minutes, the remove from the tin and place on a serving plate. While the topping is setting, whip the heavy cream with the confectioners’ sugar until stiff peaks form. Fill into a piping bag with a star tip and decorate the cake with it, also add some slices of lime on top and sprinkle with lime zest.


  • Enjoy baking!


  • Serving Size: 12