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–+ servings

Lemon Grass Lime Cheesecake

This delicious and refreshing baked Lemon grass lime cheesecake is a perfect cold dessert with flavours of the tropics
Author Ann Low
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.
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