Recipe by: Diane Price

Source: adapted from

Serves: 8


  • 160 g digestive biscuit crumbs
  • 40 g butter, melted
  • 250 g Philadelphia Original
  • 125 ml, fresh lime juice, ideally from Key limes
  • 397 g tin sweetened condensed milk
  • Finely grated zest of 2 limes


  • Combine the biscuit crumbs and melted butter and press firmly into the base and sides of a 20cm diameter spring form tin. Leave to chill.
  • Whisk together the Philadelphia and condensed milk until smooth.
  • Stir in the lime juice and zest until thoroughly mixed.
  • Spoon the mixture into the biscuit crumb case and chill for at least 3 hours to thicken before serving (better overnight)

Note: Key limes are more acidic than Persian limes. “Waitrose” brand’s sweetened condensed milk is less sweetened than other brands.

Download PDF here (more photos are in this PDF): American Key Lime Cheesecake Pie Diane Price