Lime Cheese Cake (No-Bake)

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Yield: one 6” round cake mould


Crust –

  1. Digestive biscuits x 80g
  2. Unsalted butter x 50g (melted)

Filling –

  1. Cream cheese x 250g (at room temperature)
  2. Castor sugar x ¼ cup
  3. Warm water x ¼ cup
  4. Gelatin powder x 2 tsps
  5. Whipping cream x 125 ml
  6. Lime x 3 (for lime juice, zest and garnishing)
  7. Lime juice x 4 tbsps
  8. Lime zest x 2 tbsps
  9. Condensed milk x 2 tbsps
  10. Panon leave juice x 3 tbsps (blend 8-10 panon leaves by adding 150-200 ml water, filtered before use)
  1. Line the base of the cake pan with baking paper
  2. Roll out the biscuits into tiny sand. Add the melted butter and mix well. Pour the buttered sand into the well lined cake pan evenly, press and compact the mixture by a cup as illustrated. Then chill it in fridge for > 30 mins
  3. Mix the cream cheese with caster sugar at low speed until combine well and smooth and set aside. Add the gelatin into warm water and stir well. Set aside and let cool
  4. Whip the whipping cream until thickened. Add in lime juice, lime zest, condensed milk and panon leaves juice. Mix well
  5. Add the lime juice mixture into the blended cream cheese. Then finally add in cooled gelatin mixture and mix well. Gently pour in the batter into the chilled cake base. Scrap the top flat by a scraper. Then chill for about 3 hours or overnight until firm
  6. Remove cake from fridge, use a knife to clear the cake edge carefully or a hair dryer to blow at the edge for easy taking out of the cake. Garnish with slices of limes at the top and serve
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This post is also available in: Chinese (Traditional)