This delicious and refreshing baked Lemon grass lime cheesecake can be made very easily. 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.
Lemon Grass Lime Cheesecake
This delicious and refreshing baked Lemon grass lime cheesecake is a perfect cold dessert with flavours of the tropics
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 6 people
Ingredients
Biscuit base
- 120 g digestive biscuit
- 80 g melted butter
Cheese filling
- 2 stalks lemon grass
- 200 ml coconut milk
- 1 lime zest
- 250 g cream cheese room temperature
- 85 g caster sugar
- 3 tbsp lime juice
- 3 large eggs
- 1 lime zest
- 3 tbsp cake flour or plain flour sifted
Jelly topping
- 300 ml water
- 50 g caster sugar
- 2 stalks lemon grass
- 2 tbsp lime juice
- 1 lime zest
- 2 tsp gelatin powder saok with 1/2 tbsp of water
Instructions
- Remove the outer part of lemon grass, clean and bruise the white part with a knife.
- In a small pot, add coconut milk, lemon grass and lime zest together, under medium heat to almost boil. Cover with a lid and cool down coconut milk. Then strain coconut milk mixture through a sieve.
- Biscuit base - Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add melted butter 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.
- Cheese filling - Beat the cream cheese and sugar at low speed, gradually pour in coconut milk (step 2), then change to medium speed, beat mixture till smooth and add lime juice. Lastly beat in the eggs, one at a time until combined, followed by lime zest and cake flour, mix well.
- Pour the cream cheese mixture onto the chilled biscuit base (Wrap the cake pan with aluminium foil to prevent cheesecake batter seeped through the pan). Bake in a preheated oven 160 deg C for about 55 minutes. (place a pan of water below the cake)
- Leave cake to cool on a wire rack before adding the jelly topping on top. (you can leave the cake in the fridge and do the jelly topping few hours later)
- Jelly topping - In a small pot, boil water, sugar, lemon grass and lime zest 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 and soaked gelatin into it. Stir until gelatin melted and leave liquid to cool before pouring onto cheesecake.
- Chill cheesecake in the refrigerator until gelatin set for a few hours before serving.
Tried this recipe?Mention @ann_journal
香茅青柠芝士蛋糕
清爽酸甜的芝士蛋糕很有独特的热带风味
饼底
- 120克 消化饼干
- 80克 融化牛油
芝士馅料
- 2根 香茅
- 200毫升 椰奶
- 1粒 青柠皮屑
- 250克 奶油芝士 （温室中待软化）
- 85克 细砂糖
- 3汤匙 青柠汁
- 3个 大鸡蛋
- 1粒 青柠皮屑
- 3汤匙 底筋/普通面粉，过筛·
上层果冻
- 300毫升 水
- 50克 细砂糖
- 2根 香茅
- 2汤匙 青柠汁
- 1粒 青柠皮屑
- 2茶匙 鱼胶粉（吉利丁粉）+1/2汤匙水浸泡
做法：
- 把香茅外面比较老的一层去掉，只要白色尾端部分，用刀大力拍一拍，让香茅的香味流出。
- 椰奶和香茅放入小锅中，用中火加热到差不多滚，盖上锅盖，熄火放置待凉，然后过滤。
- 饼底 – 将饼干放入保鲜袋中，再用擀面棍压碎饼干，然后一个碗里用手把饼干碎与融化奶油抓匀，压入烤盘底部（8寸活动烤盘，底部铺纸傍边抹油），压平压紧。铺好饼干后，把蛋糕模放进冰箱备用。
- 芝士馅料 – 用电动搅拌器低速度把奶油芝士和细糖一起搅打，慢慢的倒入椰奶（步骤2）和青柠汁。用中速度把混合物打滑，加入青柠皮屑；将第一个鸡蛋和奶油芝士糊搅拌均匀后，再加另一个，然后倒入青柠皮屑和面粉，搅至混合物完全搅匀即可。
- 最后奶油芝士糊倒入在蛋糕饼底上(要用锡纸包住蛋糕烤盘以免烘烤时芝士糊外流)，放入预热烤箱摄氏160度，用蒸烘法方式烘烤约55分（蛋糕的下面放一盘水）。
- 烤好的芝蛋糕从烤箱取出，连同蛋糕模一起待凉后才淋上果冻液（也可以先把蛋糕冷藏数小时后才煮果冻）。
- 上层果冻 – 水，砂糖，香茅，青柠汁及青柠皮屑放入小锅中，用中火煮至滚（约2分钟）过滤。再把液体倒回锅中加热，加入浸泡好的鱼胶粉，搅至融化；待凉后倒在芝士蛋糕上即可。
- 将芝士蛋糕收入冰箱冷藏数小时后即可享用。
Hi Ann,
i would prefer a higher cheese cake …can i double the cheese filling and please advise what will be estimate baking time ?
Hi Eve, you can double the recipe in a 9 inch cake pan and bake another extra 10 minutes.
Hi Ann,
Just to double check–is the cake pan placed in a tray of water? Or do we place the cake pan on a rack but place a tray with water below the rack, ie the cake pan does not come into contact with water? Thanks.
Hi Siew Boey, I placed the pan of water below the rack and the cake pan on top. You can see the pic in the step by step above.
Hi Ms. Low! Such an exciting recipe! I’m very tempted to try it. But I cannot eat coconut milk. Can I substitute it with something else like milk or evaporated milk? What do you suggest? Thanks so much!
Hi Faye, you can use whipping dairy cream.
Does the cake has strong coconut taste? Can it replaced with fresh milk?
No because there is more lime juice added. You can add whipping cream if you prefer.
So beautiful! I have never had a cheesecake made with lemon grass. It must be amazing!