Cheesecake and Lime Sorbet

5 from 8 votes
Prep Time 45 mins
Cook Time 1 hr
Rest Time 5 hrs
Total Time 6 hrs 45 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 6 kcal


Cheesecake base:

  • 150 g Shortbread
  • 20 g Sugar
  • 1 Msp Cinnamon
  • 70 g Butter

Cheesecake filling:

  • 800 g Cream cheese
  • 150 g Sour cream
  • 175 g Sugar
  • 4 Pc. Eggs
  • 30 g Flour
  • 60 ml Milk

Lime sorbet:

  • 450 ml Water
  • 300 g Sugar
  • 10 Pc. Limes
  • 1 Pc. Egg Whites
  • Mint



  • Preheat the oven to 170 degrees top / bottom heat. Butter a 26 cm springform pan and line the bottom with baking paper. Seal the edge with aluminum foil in order to keep the water bath outside later.
  • Melt the butter and crumble the biscuits. Mix together all the ingredients for the base and press them into the mold so that a 2 cm high edge is created.
  • Beat the cream cheese, sour cream, sugar and vanilla sugar until smooth. Add the eggs one at a time and stir in one at a time. Finally add the milk and flour to the mixture. Spread the mixture on the biscuit base.
  • Now place the mold in a deep fat pan and fill it with boiling water. Bake the cheesecake in a water bath for an hour.
  • After baking, let the cake sit in the oven for 15 minutes with the heat turned off. Then take the pan out of the water bath, remove the aluminum foil and let the cake cool down completely.
  • 12 Prick circles of the same size from the cooled cake.

Lime sorbet:

  • Let the water and sugar simmer until the sugar has dissolved. Let cool down.
  • Put two limes aside, roll the remaining ones back and forth on a surface so that you can then squeeze them out better.
  • Measure 9,200 ml of the lime juice and pour into a metal bowl with sugar water. Cover with cling film and place in the freezer for at least 2 hours.
  • Beat the egg whites with the whisk of the hand mixer until stiff. Vigorously stir the frozen lime mixture with a whisk and fold in the egg whites.
  • Cover the ice cream again and let it freeze for approx. 3 hours. Stir vigorously every 20 minutes with a whisk so that no ice crystals form and the ice cream becomes creamy.
  • Wash the remaining limes, dry them, cut into slices and place in eight glasses. Shape the sorbet with two tablespoons and serve on the limes. Garnish with mint and serve immediately.


Serving: 100gCalories: 6kcalCarbohydrates: 0.6gProtein: 0.4gFat: 0.2g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Spaghetti with Quick Pesto

Chicken Legs in Chanterelle Sauce