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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 16


For the crust:

  • 200 g whole grain cookies (like graham crackers)
  • 50 g butter

For the filling:

  • 500 g cream cheese
  • 300 g curd cheese
  • 125 g White sugar
  • 6 tbsp. lemon juice
  • 4 tbsp. lime juice
  • 4 egg yolks

For the meringue:

  • 3 egg whites
  • pinch of salt
  • 120 g sugar
  • 60 g confectioner’s sugar
  • 1 tbsp. corn starch


  1. Preheat oven to 170°C. Melt butter. Crumble cookies and mix with the butter. Press crumb mixture very firm into the bottom of a pan.
  2. Separate the eggs. Combine the egg yolks, cream cheese, curd cheese, sugar, lime and lemon juice. Pour mixture into prepared pan and bake for 40 minutes.
  3. Meantime prepare the meringue. In a bowl beat egg whites with salt, then slowly add the white sugar. Sift corn starch and confectioner’s sugar and combine with the stiff egg white mixture. Fill mixture into a piping bag. After baking time remove cake from oven and pipe little tuffs on the cake.
  4. Turn oven to 250°C and grill function and bake cake for another 5-10 minutes (This step really depends on your oven, some take just a few minutes, others need more time!).
  5. After baking, turn off the oven and let it cool in the oven. This prevents forming cracks on the top of the cheesecake.