Lime Cheesecake

Easy, make-ahead, no-cook Lime Cheesecake

This Lime Cheesecake is the perfect dessert for a celebration or a family dinner. You can make it in advance, it does not require cooking and it has a fantastic combination of creaminess with zesty citrus. It is not too heavy which, combined with its citrus zest, makes it the perfect ending to a special meal.

I make all types of cheesecakes, and also desserts such as Banoffee Pie which have a similar biscuit base. There is something about the combination of the smashed-up buttery biscuit with a creamy topping which seems to be popular with all ages! Smashing up the biscuits is also quite therapeutic..

This is a no-bake recipe. I think the way that it works is almost magical. The citrus juices react with the cream cheese and the cream causing it to solidify. The mixture may seem too liquid when it is first combined but, once it has been poured into the tin and left for a couple of hours, it will have firmed up.

All things citrus – lovely limes and lovely lemons..

I love all things citrus and would take the lemon or lime flavoured dessert over chocolate any day of the week. (I accept I may be in the minority!) If you share my love of citrus, and like this Lime Cheesecake, you might also like some of my other recipes such as Lemon Pavlova, Lemon Curd Ice Cream, Lemon Drizzle Cake or Blood Orange Cake.

Easy Lime Cheesecake

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Lime Cheesecake

Lime Cheesecake

  • Author: Tastebotanical
  • Prep Time: 15
  • Total Time: 15
  • Yield: Serves 6 1x
  • Category: Cheesecake
  • Cuisine: English

Description

This tangy, make-ahead no-cook lime cheesecake is such an easy dessert.  Its not too heavy and its zesty citrus flavour is perfect at the end of special meal.

 


Scale

Ingredients

  • 175 g digestive biscuits
  • 75 g butter
  • Grated zest and juice of 2 limes
  • Grated zest and juice of 1 lemon
  • 115 g caster sugar
  • 350 g cream cheese
  • 150 ml double cream
  • Fresh lime slices to decorate (optional)

Lime Cheesecake


Instructions

  1. Crush the digestive biscuits into crumbs.  I have two methods to do this – both equally therapeutic.  Either I put the biscuits in a plastic sandwich bag and then bash with a rolling pin or I put the biscuits in a metal bowl (the one from my food processor is perfect) and bash with a rolling pin.
  2. Melt the butter.  I generally do this by putting it in a bowl and heating briefly in the microwave.
  3. Stir the melted butter into the crumbs.
  4. Press the buttery crumbs into a 20 cm loose-based flan or cake tin.  Put the tin into the fridge while you get on and prepare the other ingredients.  The butter will cool and solidify and mean that the base of your cheesecake is stable.
  5. In a bowl, mix the zest and juice of the limes and lemon with the sugar and cream cheese.
  6. Beat the double cream until it forms soft peaks and then fold it into the mixture.   The mixture will look lumpy and also a bit runny.  Do not worry – it is supposed to look like that!
  7. Spoon the mixture over the biscuit crumb base. 
  8. Leave the cheesecake in the fridge for several hours, ideally overnight, to set.  The acid from the citrus fruit will react with the cream and cream cheese and form a firm mixture so that it should be easy to remove from the tin when you are ready to eat it.
  9. If you wish, you can decorate the top of the cheesecake with fresh lime slices or some grated lime zest.

 

Lime Cheesecake


Keywords: cheesecake, lime, lemon

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #FiestaFriday with Fiesta Friday and [email protected]

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Lime Drizzle Cake with Coconut

Lime Drizzle Cake with Coconut

Easy loaf cake combining tropical flavours of lime and coconut

Lemon Curd

Easy Lemon Curd

It is so easy to make your own Lemon Curd to use in a range of desserts and cakes or simply to eat on fresh bread!

Lemon Pavlova

Lemon Pavlova

Light, citrus dessert using fresh lemon curd

Lemon Curd Ice Cream

Lemon Curd Ice Cream

Easy, ice cream using fresh lemon curd

Candied Lemon and Lime Slices - cake decoration

Candied Lemon and Lime Slices

Sweet citrus slices for use in decorating cakes and desserts

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Cranberry Pavlova

Cranberry Pavlova – a meringue-based festive dessert

This Cranberry Pavlova is the perfect light and creamy, meringue-based festive dessert. It is made using left-over Fresh Cranberry Sauce which makes it super-easy to put together.

I always have a family lunch on Boxing Day and serve this pavlova as one of the desserts using sauce prepared for Christmas lunch. It is the perfect dessert for those who have eaten too much Christmas Pudding and want something which is still festive but is a bit lighter!

Making Fresh Cranberry Sauce is really quick and easy. If you haven’t got any left over, it is a matter of minutes to make it from scratch. It is a great accompaniment to a festive meal – either a traditional turkey dinner or a vegetarian alternative. Even better, it can be used as an ingredient in a range of desserts. I will often have some left over if I have made it as a meal accompaniment and sometimes in the summer I make a batch just to make desserts! You just have to make sure that the sauce has time to cool down before it is used to top your pavlova.

Fruit with flavour – cranberry, rhubarb and gooseberry

I love fruit which have a good balance of sharp and sweet flavour. Often, as with this recipe, they need to cooked to bring out their zingy flavour. In addition cranberries, I think rhubarb and gooseberries are both under-rated. If you share my love of a good old-fashioned sharp and sweet fruit recipe, you might like my Rhubarb Fool, Rhubarb Roulade or Gooseberry and Elderflower Sorbet.

Lovely pavlovas

One of the great things about pavlova is that while it has that show-stopping, celebratory vibe, they are actually extremely simple to produce even for inexperienced cooks. It is easy to make the meringue a day in advance and then assembling the pavlova takes a matter of minutes. I make loads of them at Christmas and New Year. In addition to my Cranberry Pavlova, two of favourites are Rose and Raspberry Pavlova and Lemon Pavlova.

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Cranberry Pavlova

Cranberry Pavlova

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 4 to 6 1x
  • Category: Dessert
  • Cuisine: English

Description

This Cranberry Pavlova is made using left-over Fresh Cranberry Sauce.  It is a fantastic, fruity, meringue-based festive pudding!


Scale

Ingredients

  • 4 egg whites
  • Pinch of salt
  • 225 g caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon lemon juice
  • 300 ml double cream
  • 250 ml Fresh Cranberry Sauce

Instructions

  1. Set your oven to 140 C/275 F/Gas Mark 1.
  2. Whisk the egg whites with salt until they form stiff peaks.
  3. Add two tablespoons of sugar and continue to whisk until combined and the mixture is thick and glossy.
  4. Fold the rest of the sugar, the cornflour and the lemon juice into the whisked egg whites.
  5. Cover a baking sheet with baking parchment or silicon paper.
  6. Spoon the egg white mixture onto the baking sheet to form a large circle or oval.
  7. Place in the oven and bake for 1 hour until the exterior of the meringue is hard to the touch.
  8. Allow to cool.
  9. When ready to serve, whisk the double cream until it forms soft peaks and then spread it on top of the meringue base.
  10. Spoon the Fresh Cranberry Sauce over the cream. 

Notes

Making the Fresh Cranberry Sauce is really quick and easy.  You just need to make sure that it is cooled before you assemble your pavlova.

Keywords: pavlova, cranberry, Christmas

This recipe has been shared on #CookBlogShare with EasyPeasyFoodie and #Fiesta Friday with Fiesta Friday and [email protected]

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Lemon Pavlova

Lemon Pavlova

Lemon Pavlova, what’s not to like? I love lemon and I love meringue, so for me this is pretty much the perfect dessert. Even better, it is really easy to make! One of the great things about pavlovas is that while they have that show-stopping, celebratory vibe, they are actually extremely simple to produce even for inexperienced cooks. Another of my favourites is Rose and Raspberry Pavlova which is a twist on a more traditional pavlova recipe.

This recipe for Lemon Pavlova first came into my family through my Aunt Pat who led a rather glamorous life as a literary agent in the 1950s and 1960s. Part of her not-terribly-onerous job involved taking trips from London to New York in order to meet authors and publishers. Needless to say, food and copious amounts of alcohol figured prominently during these visits. This Lemon Pavlova was made for Aunt Pat by an admirer who lived in New York. Despite the Pavlova, the relationship didn’t last but the recipe became a firm family favourite. I always think of it as a kind of deconstructed Lemon Meringue Pie but without the pie! I think it is brilliant as just having the lemon and the meringue makes it a much lighter dessert.

Lovely Lemon Curd…

The lemon flavour in this Pavlova is provided by Lemon Curd. If you are pushed for time, you can, if you must, use shop-bought Lemon Curd. However, the Lemon Pavlova will truly be so much better if you use home-made Lemon Curd. It only takes ten minutes to make and my Easy Lemon Curd Recipe is fool-proof. Once you’ve made it, it keeps in the fridge for three weeks and can be used in lots of different ways – as a spread, as a cake filling and, of course, as a dessert ingredient. My recipe for easy Lemon Curd Ice Cream is also a great way to use Lemon Curd – home-made or shop bought!

And lovely lemon recipes..

I love the flavour of lemon in both sweet and savoury recipes. If you also love its citrus zing, you might like my sweet recipes for Lemon Drizzle Cake and Lemon Shortbread or my savoury recipe for Spiced Carrots with Honey and Lemon.

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Lemon Pavlova

Lemon Pavlova

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 6 people 1x
  • Category: Meringue
  • Method: Baking
  • Cuisine: English

Description

This easy Lemon Pavlova recipe is the perfect combination of whipped cream, zesty Lemon Curd and crisp meringue. 


Scale

Ingredients

  • 4 egg whites
  • Pinch of salt
  • 225 caster sugar
  •  teaspoon cornflour
  •  teaspoon lemon juice
  • 300 ml Lemon Curd (you can use ready-made Curd but home-made is better)
  • 300 ml double cream

Lemon Pavlova


Instructions

  1. Set your oven to 140 C/275 F/Gas Mark 1.
  2. Whisk the egg whites with salt until they form stiff peaks.
  3. Add two tablespoons of sugar and continue to whisk until combined and the mixture is thick and glossy.
  4. Fold the rest of the sugar, the cornflour and the lemon juice into the whisked egg whites.
  5. Cover a baking sheet with baking parchment or silicon paper.
  6. Spoon the egg white mixture onto the baking sheet to form a large circle or oval.
  7. Place in the oven and bake for 1 hour until the exterior of the meringue is hard to the touch.
  8. Allow to cool.
  9. When ready to serve, spoon the Lemon Curd over the top of the meringue base.
  10. Then whisk the double cream until it forms soft peaks and then spread it on top of the Lemon Curd

Lemon Pavlova


Notes

I have a foolproof recipe for Lemon Curd, which is very quick and easy to make and tastes so much better than the shop-bought version.

Keywords: lemon pavlova, lemon meringue, lemon desserts

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Rhubarb Roulade

Rhubarb Roulade – an easy celebration dessert!

This Rhubarb Roulade is made from a quick and easy sponge cake rolled around a filling of Rhubarb Compote and whipped cream. The sponge and the Compote can be made a day ahead and then the Roulade assembled a few hours before it will be eaten. It looks beautiful, especially if it is dusted with icing sugar and then decorated with a few freeze-dried raspberries. It also tastes really good with a classic combination of sharp rhubarb, light buttery sponge and thick, whipped cream.

Rhubarb Compote is basically just fresh rhubarb cooked with sugar. It is a great basis for other rhubarb dishes, such as this Rhubarb Roulade, and is also the basis of another easy dessert recipe, Rhubarb Fool. I made a big batch of it, as I have a very productive rhubarb plant in my garden and then set about thinking about ways that I could use it.

As I was giving a special dinner, and needed an easy but show-stopping dessert, I immediately thought about making a roulade. They can be made in advance, assembled just before they are eaten, the combination of sponge, cream and fruit is generally popular with everyone and no one ever seems to realise how easy they are to make! Initially, I thought about making a more traditional Strawberry Roulade but then I thought about my Rhubarb Compote and decided to try something a bit different. I think the sweet-sour taste of the compote makes this dessert really special and, even though some of my guests were self-proclaimed rhubarb-haters, they all seemed happy to have second helpings.

Other Rhubarb recipes

In addition to this recipe for Rhubarb Roulade and the Rhubarb Compote which is used to make it and Rhubarb Fool, there are many of my other rhubarb recipes are included in this blog. There are basic recipes for both Rhubarb Curd and Rhubarb and Vanilla Jam. If you are a rhubarb lover – or at least “rhubarb curious” – you might also like to have a look at Rhubarb Curd and Rose Ice Cream, Rhubarb Upside Down Cake, Rhubarb Victoria Sandwich Cake and Rhubarb Bread and Butter Pudding. If you want to save a bit of money and like flavoured gin, you should definitely try making Rhubarb Gin and use it in some Rhubarb Gin Cocktails!

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Rhubarb roulade

Rhubarb Roulade

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: Serves six 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: English

Description

This Rhubarb Roulade is a fantastic celebration dessert which looks beautiful and tastes delicious.  It consists of light, airy sponge rolled around a combination of sweetened Rhubarb Compote and whipped cream. 


Scale

Ingredients

  • 3 eggs
  • 85 g caster sugar plus 1 tablespoon
  • 85 g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Around 5 tablespoons of Rhubarb Compote
  • 200 ml double cream, whipped to form soft peaks
  • A little icing sugar

Rhubarb roulade


Instructions

  1. Set oven to 180 C, 350 F or Gas Mark 4.
  2. Line your Swiss roll tin with baking parchment or grease-proof paper.
  3. Combine the eggs and sugar and whisk until thick and foamy.  This can take up to 5 minutes.  This is one recipe where you really need a food processor with a whisk attachment or an electric whisk rather than attempting to do it with a hand whisk.
  4. Fold the flour and baking powder into the foamy egg and sugar mixture.
  5. Pour the combined mixture into your Swiss roll tin.
  6.  Put the tin in the oven and bake the sponge for 15 minutes until firm and golden.
  7. Turn the cooked sponge onto another  sheet of baking parchment or grease-proof paper on which you have sprinkled around a tablespoon of caster sugar.
  8. While the sponge is still warm, roll it up so it looks like a Swiss roll with the paper inside.   You need to roll it up while it is warm – you can’t do this when it has cooled off as the cake will crack!   Allow to cool completely.
  9. You need to construct your roulade a couple of hours before you are ready to eat it – otherwise, the filling will make it soggy.  You need to unroll the sponge and remove the paper.   Spread the Rhubarb Compote over the sponge and top it with the whipped double cream.    Don’t spread filling too thick and don’t take it quite up to the edge of the sponge (leave a gap of a couple of centimetres).  This will avoid too much squidging out when you roll the cake up again!
  10. Roll the filled cake up into a Swiss roll shape again.
  11. Dust with sieved icing sugar.

Notes

The cooking times given are for making the Rhubarb Roulade using Rhubarb Compote that you have already made.  You will need to allow a further 45 minutes preparation and cooking time to make the Compote plus additional time to allow it to cool.

Keywords: rhubarb, roulade, rhubarb roulade, rhubarb dessert, rhubarb recipe

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Rhubarb Fool

Rhubarb Fool – a delicious, creamy dessert using fresh rhubarb

Rhubarb Fool is a traditional English dessert, with the earliest recipes dating to the 17th century, which combines sweetened, cooked rhubarb with custard or whipped cream. This recipe is made slightly healthier by using a mixture of whipped cream and Greek yogurt. These are combined with Rhubarb Compote which is a simple sauce made from roasting fresh rhubarb with sugar.

I love the taste of rhubarb and believe that that it goes very well with anything creamy or milk-based. You just have to think of Rhubarb and Custard or Rhubarb Crumble with Cream. In this Rhubarb Fool recipe, the sharp, sweet-sour flavour of rhubarb is moderated by the cream and yogurt. This make is a perfect dish for those who are unsure about rhubarb and may even convert them. It is no coincidence that Gooseberry Fool, which uses another astringent fruit, is also a popular Fool recipe.

Other Rhubarb recipes

In addition to this recipe for Rhubarb Fool, and the Rhubarb Compote which is used to make it, many of my other rhubarb recipes are included in this blog. There are recipes for both Rhubarb Curd and Rhubarb and Vanilla Jam. If you are a rhubarb lover – or at least “rhubarb curious” – you might also like to have a look at Rhubarb Roulade, Rhubarb Curd and Rose Ice Cream, Rhubarb Upside Down Cake, Rhubarb Victoria Sandwich Cake and Rhubarb Bread and Butter Pudding. If you want to save a bit of money and like flavoured gin, you should definitely try making Rhubarb Gin and use it in some Rhubarb Gin Cocktails!

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rhubarb fool

Rhubarb Fool

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: Serves four 1x
  • Category: Dessert
  • Cuisine: English

Description

Rhubarb Fool is an easy and delicious, creamy dessert using roasted rhubarb, cream and Greek yogurt.


Scale

Ingredients

  • 300 ml double cream
  • 500 ml Greek yoghurt
  • 400 ml of Rhubarb Compote

Instructions

  1. Put the double cream in a bowl and whip until it forms soft peaks.
  2. Then fold the Greek yoghurt into the whipped cream.
  3. Next add 200 ml of the Rhubarb Compote to the cream and yoghurt mixture. and gently fold it in so that it is thoroughly mixed.   
  4.  I  serve the Rhubarb Fool with the remaining 200 ml of Rhubarb Compote in a jug on the table.  This means people can add as much as they want themselves and then swirl it through their Fool.

Notes

  • The timing given for this recipe includes making the Rhubarb Compote.  If you have already made the Compote, it takes less than five minutes to make Rhubarb Fool.
  • You can use this Rhubarb Fool mixture as the base for a great Rhubarb Ice-Cream.  Just put the mixture into your ice-cream maker and follow your user instructions.

Keywords: rhubarb, fool, rhubarb dessert, recipe

Loved this recipe? You may also like the following recipe. Or checkout the Recipe Index.

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