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Recipes
Lemon Grass Lime Cheesecake
Recipe

11 INGREDIENTS • 9 STEPS • 1HR

Lemon Grass Lime Cheesecake

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.
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Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. 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.
http://www.anncoojournal.com/
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
$3.85
Cost Per Serving
Ingredients
Servings
6
US / Metric
Lemongrass
4 stalks
Coconut Milk
3/4 cup
Coconut Milk
Lime
3
Limes, zested, juiced
zest from 3 limes and 5 Tbsp of juice
Digestive Biscuit
1 cup
Digestive Biscuit
Butter
1/3 cup
Butter, melted
Cream Cheese
1 cup
Philadelphia Original Soft Cheese, room temperature
Caster Sugar
3/4 cup
Egg
3
Large Eggs
Cake Flour
3 Tbsp
Cake Flour, sifted
or Plain Flour
Water
1 1/4 cups
Water
Gelatin Powder
1 Tbsp
Gelatin Powder
Nutrition Per Serving
VIEW ALL
Calories
611
Fat
39.4 g
Protein
10.2 g
Carbs
57.6 g
Add to plan
logo
Lemon Grass Lime Cheesecake
Save
author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. 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.
http://www.anncoojournal.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 325 degrees F (160 degrees C).
step 2
Remove the outer part of Lemongrass (2 stalks), clean and bruise the white part with a knife.
step 3
In a small pot, add Coconut Milk (3/4 cup), lemongrass, and zest from Lime (1) together, under medium heat to almost boil. Cover with a lid and cool down coconut milk. Then strain the coconut milk mixture through a sieve.
step 4
Biscuit base - Crush Digestive Biscuit (1 cup) with a rolling pin in a zip lock bag until they are like crumbs, then add Butter (1/3 cup) 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 Philadelphia Original Soft Cheese (1 cup) and Caster Sugar (1/2 cup) at low speed, gradually pour in coconut milk, then change to medium speed, beat mixture till smooth and add 3 Tbsp of Lime Juice. Lastly beat in the Eggs (3), one at a time until combined, followed by zest from Lime (1) and Cake Flour (3 Tbsp), mix well.
step 6
Pour the cream cheese mixture onto the chilled biscuit base. Bake in a preheated oven 325 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 (1 1/4 cups), Caster Sugar (1/4 cup), Lemongrass (2 stalks) and zest from Lime (1) together at medium heat for about 2 minutes and strain the mixture through a sieve. Return the liquid to the pot, heat up and add 2 Tbsp of Lime Juice, and Gelatin Powder (1 Tbsp). Stir until the gelatin melts and leave the liquid to cool before pouring onto the cheesecake.
step 9
Chill cheesecake in the refrigerator until gelatin set for a few hours before serving.
step 9 Chill cheesecake in the refrigerator until gelatin set for a few hours before serving.
Tags
Shellfish-Free
Dessert
Summer
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