No-bake lime and vanilla bean Cheesecake

February 24, 2017

 (Ripley's) Believe it or not... but my first ever attempt at a (baked) cheesecake was no more than a few weeks ago (feel free to click on the pastry tab, scroll down and have a look for yourself). If anything, I enjoyed making that cheesecake perhaps given that I used less condensed milk, and more lime zest and juice for that recipe (perhaps due to the fact that, as you know by now, my palette favours sour/ tangy flavours over sweet). Given my seemingly good run with the cheesecake category... I thought it a great idea to make another... although this time, un-baked! 

 

Well to be very honest, the sweltering heat in Cape Town was an additional factor contributing to my decision to make an unbaked cheesecake - and a decision that was definitely well informed! The cherry on top (please don't excuse the pun) being that this beautiful dessert is not in the least time consuming - set your timer for 2 hours max (although, you're likely to only need an hour).  I suppose, if anything, the longest wait to you enjoying this cheesecake is while it sets in the fridge. Personally, I chose to leave it in the fridge overnight! 

 

As a solace to the extreme summer heat and as food is best enjoyed with friends, I'll be sharing this winning recipe with you! 

 

Bon apetit 

 

Recipe: No- bake cheesecake

 Ingredients:

  • 2 boxes of digestive biscuits 

  • 60g butter, melted

  • 2 tablespoons xylitol

  • 2 230g packages cream cheese, room temperature

  • 1 1/4  condensed milk

  • 1/4 cup fresh lemon juice

  • 2 vanilla beans

  •  

    1/2 lime zest

     

    Method:

     

  • Put biscuits into a food processor and blitz until smooth.

  • Pour the crumbs into a bowl, add the butter and xylitol until well combined.

  • Press the crumb mixture into a 9-inch springform pan, spread evenly and up the sids of the tin. Chill crust in freezer at least 30 mins.

  • Then cream the cream cheese in a mixer, once smooth add the condensed milk slowly. Once fully combined, add the zest and juice, and lastly the scraped off vanilla beans

  • Pour into the frozen crust base

  • Pat down with a spatula till smooth and then refrigerate over night. 

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