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RECIPE
12 INGREDIENTS9 STEPS1HR

Lemon Grass Lime Cheesecake

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Anncoo Journal

I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
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This is another perfect cold dessert with flavours of the tropics to be enjoyed on a hot day. I’ve added coconut milk in the cheese filling and the cake was bursting with the natural flavours of lemon grass and tangy lime. The lemon grass and lime jelly top layer made the cake more tantalizing your taste buds.
1HR
Total Time

Anncoo Journal

I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
4 stalks
3/4 cup
Coconut Milk
3
Limes , zested
1 cup
Digestive Biscuits
1/3 cup
Butter , melted
1 cup
Cream Cheese , room temperature
3/4 cup
1/3 cup
3
Large  Eggs
3 Tbsp
Cake Flour , sifted
or Plain Flour
1 1/4 cups
Water
1 Tbsp
Gelatin Powder

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Nutrition Per Serving

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CALORIES
614
FAT
39.4 g
PROTEIN
10.3 g
CARBS
58.6 g

Cooking Instructions

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Step 1
Preheat the oven to 320 degrees F (160 degrees C).
Step 2
Remove the outer part of Lemongrass (2 stalk), clean and bruise the white part with a knife.
Step 3
In a small pot, add Coconut Milk (200 milliliter), lemon grass, and Lime (1) together, under medium heat to almost boil. Cover with a lid and cool down coconut milk. Then strain coconut milk mixture through a sieve.
Step 4
Biscuit base - Crush Digestive Biscuit (120 gram) with a rolling pin in a zip lock bag until they are like crumbs, then add Butter (80 gram) and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined greased cake pan (use a removable 8 inch round cake pan). Put the tin in the fridge for later use.
Step 5
Cheese filling - Beat the Cream Cheese (250 gram) and Caster Sugar (85 gram) at low speed, gradually pour in coconut milk, then change to medium speed, beat mixture till smooth and add Lime Juice (3 tablespoon). Lastly beat in the Egg (3), one at a time until combined, followed by Lime (1) and Cake Flour (3 tablespoon), mix well.
Step 6
Pour the cream cheese mixture onto the chilled biscuit base. Bake in a preheated oven 320 degrees F (160 degrees C) for about 55 minutes. Place a pan of water below the cake.
Step 7
Leave cake to cool on a wire rack before adding the jelly topping on top.
Step 8
Jelly topping - In a small pot, boil Water (300 milliliter),Caster Sugar (50 gram), Lemongrass (2 stalk) and Lime (1) together at medium heat for about 2 minutes and strain mixture through a sieve. Return the liquid in the pot, heat up and add Lime Juice (2 tablespoon), Gelatin Powder (3 teaspoon) with water mixture into it. Stir until gelatin melted and leave liquid to cool before pouring onto cheesecake.
Step 9
Chill cheesecake in the refrigerator until gelatin set for a few hours before serving. Enjoy!

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Nutrition Per Serving
Calories
614
% Daily Value*
Fat
39.4 g
51%
Saturated Fat
25.0 g
125%
Trans Fat
0.5 g
--
Cholesterol
161.9 mg
54%
Carbohydrates
58.6 g
21%
Fiber
2.0 g
7%
Sugars
39.7 g
--
Protein
10.3 g
21%
Sodium
317.6 mg
14%
Vitamin D
0.5 µg
2%
Calcium
84.8 mg
7%
Iron
2.4 mg
13%
Potassium
399.9 mg
9%
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