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..
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.
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)
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.
Melt the butter. I generally do this by putting it in a bowl and heating briefly in the microwave.
Stir the melted butter into the crumbs.
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.
In a bowl, mix the zest and juice of the limes and lemon with the sugar and cream cheese.
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!
Spoon the mixture over the biscuit crumb base.
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.
If you wish, you can decorate the top of the cheesecake with fresh lime slices or some grated lime zest.
Lime Drizzle Cake with Coconut – Easy home-baking recipe
Lime Drizzle Cake. Like Lemon Drizzle Cake but with with an added tropical coconut twist. This is a very easy cake to make. It uses a basic sponge recipe which is taken to the next level by the lime and coconut flavour combination. As with all Drizzle Cakes, the icing is a simple combination of zesty fruit juice and icing sugar, so no need for fancy icing techniques. You just mix it together and pour it onto the warm cake so it adds an additional sweet and zingy punch of flavour.
I love limes. They have all the sharp citrus notes of lemons but with a more complex spicy background flavour which combines brilliantly with the richness of coconut. As well as cakes, I often use it with seafood, such as my Crab and Prawn Tart with Chilli, Lime and Coriander. It is also adds a fantastic zip of sharpness to sweet tropical fruits, such as mango, as in Mango and Lime Ice Cream.
…and creamy coconut
I use a combination of Coconut Cream and Desiccated Coconut to flavour this cake. Coconut Cream is one of my favourite ingredients for both sweet and savoury recipes. It comes in a block from which you can break off as much as you need. Once opened, you can keep it in the fridge for several weeks and use whenever you want to add a coconut hit to one of your recipes. It has a rich, creamy flavour which is great in cakes and puddings but also in Thai-style curries. If you don’t have a tin of coconut milk handy, you can just add some coconut cream to water and use that instead.
I have recently been won over to Desiccated Coconut having been put off by childhood memories of it as a dry, flavourless coating on rather unappetising shop-bought cakes. However, if you soak it in water before using, it becomes soft and flavourful and is a great addition to recipes. I guess the clue is in the name – it has had its moisture removed so you need to add it back again!
This Lime Drizzle Cake with Coconut is really easy and quick to make and provides a tropical twist on a traditional Lemon Drizzle Cake.
25 g coconut cream (grated)
50 g desiccated coconut
250 ml boiling water
125 g butter
175 g caster sugar
175 g self-raising flour
100 g icing sugar
A little desiccated coconut or grated coconut cream to decorate.
Set your oven to 180 degrees centigrade or Gas Mark 4.
Grease a 450 g loaf tin and line the bottom with baking parchment.
In a small bowl, combine the grated coconut cream, desiccated coconut and boiling water. Leave to cool slightly while you get on with the rest of the cake preparations. The coconut cream will melt and the desiccated coconut will soften and expand in the hot water.
Cream the butter with the sugar in a large bowl. (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
Gradually add the eggs to the butter and sugar mixture. If it looks as if it is going to curdle, add some of the self-raising flour.
Once the eggs have been incorporated add the rest of the self-raising flour.
Add the contents of the small bowl – water, melted coconut cream and desiccated coconut – to the cake mixture together with the grated zest of your limes.
Spoon the cake mixture into your prepared loaf tin.
Put the tin in the oven and bake for 45 minutes.
While the cake is baking, combine the juice from your limes with 100 g of icing sugar to form a thick syrup.
Remove the cake from the oven and immediately pour the syrup over the top.
Leave the cake in the tin to cool completely before removing. If you try and take it out while it is still warm it may fall apart as it will be very moist due to the syrup.
You can decorate the top of the cake with a little desiccated coconut or grated coconut cream.
These Candied Lemon and Lime Slices are a great way of decorating cakes, such as Lemon Drizzle Cake, and puddings. They look attractive – I love the fresh citrus colours – and also taste good and are very easy to make.
You can make these slices with all types of citrus fruits, such as oranges, grapefruits or little kumquats, in addition to lemons and limes.
What can you do if you have three over-ripe mangoes? Make ice-cream, of course! This recipe for Mango and Lime Ice-cream is based on one included in Delia Smith’s Winter Collection – a cookery book I go back to year after year – but I include the lime zest as well as the lime juice as I like a stronger lime flavour. Also, I generally make it with cream rather than crème fraiche as I am more likely to have this in the house. Luckily for me, this ice-cream is better if your mangoes are very ripe as this gives it a stronger flavour.
This is a lovely ice-cream – exotic mango and zesty lime – and very easy to make. It makes a great dessert following a spicy meal (thai green curry anyone?) but is also very nice eaten straight from the tub in the garden on a hot summer’s day (don’t ask me how I know this!)
Liquidiser, mixing bowl, freezer proof dish, Ice Cream Maker (although you can make it without this – see below)
This ice-cream combines the fruity deliciousness of mango with a zing of fresh lime.
120 g caster sugar
3 large, very ripe, mangoes
200 ml double cream
Put the sugar into a small saucepan together with 150 ml of water. Heat slowly until the sugar is dissolved. Then simmer uncovered for around 15 minutes until the mixture has reduced and looks thick and syrupy. Remove from heat and allow to cool slightly.
Peel your mangoes, remove the flesh, put it into your liquidiser and blend into a smooth puree.
Put the mango puree into a bowl and add the cooled sugar syrup and the juice and grated zest of the limes.
In a separate bowl (or food processor) whip the cream until it forms soft peaks.
Fold the mango mixture into the whipped cream.
Put the combined mixture into the fridge and allow to get completely cold.
If you have an ice-cream maker, put the mixture into it and process according to instructions. Once the ice-cream has thickened, transfer it to a freezer-proof container and keep in your freezer until you wish to eat it.
If you do not have an ice-cream maker, you can transfer the mixture straight into the freezer-proof container, freeze for one hour, then stir and return to the freezer.
Keywords: mango and lime ice-cream, mango ice-cream