Tag: sweet lime


Jul
2017

No Bake Mango Coconut White Chocolate Cheesecake

categories: Cheesecakes, Desserts, No-Bake, Summer

On a lookout for a can’t-believe-you-could-pull-this-off Sunday brunch dessert? I have this stunner of a cheesecake for you guys!

Mango season is sadly at its end and this might be the last weekend you’ll be able to enjoy these ambrosial fruits (three cheers for frozen mangoes!). This cheesecake would make the most perfect Sunday brunch dessert as it truly lets mango shine. So easy to put together, it requires no baking or cooking, hence comes together in about 20 minutes. This cheesecake is also egg-free and does not require gelatin or agar agar for it to set. It doesn’t get easier than this people, truly a fool-proof recipe!

The cheesecake has a ginger biscuit base which pairs so well with mangoes, you’ll be pleasantly surprised. The cheesecake filling is made up of white chocolate, coconut cream, lime and mascarpone cheese. These four ingredients combined with mango are truly a match made in heaven. Simple yet so elegant looking and packs a punch. This one is surely going to be a favourite among your friends and family, trust me!

Don’t have fresh mangoes? Fret not. I have tons of customisation options for you to try. Read the recipe notes below.

Have a fabulous Sunday! ?

Print Recipe
 No Bake Mango Coconut White Chocolate Cheesecake
Course Desserts
Cuisine Italian
Prep Time 20 minutes
Cook Time 0
Passive Time 4-8 hours
Servings
slices
Ingredients
For base
For cheesecake
Course Desserts
Cuisine Italian
Prep Time 20 minutes
Cook Time 0
Passive Time 4-8 hours
Servings
slices
Ingredients
For base
For cheesecake
Instructions
For base
  1. Blend ginger biscuits and coconut oil in a food processor till fine crumbs form. In a 9-inch loose-bottom tart pan, place the crumb and press towards the sides and down firmly. Press down with flat bottomed glass for a uniform base. Let chill in the freezer till you prepare the filling.
For cheesecake
  1. Without tipping, take out overnight chilled pack/can of coconut milk from the refrigerator. Gently scoop out the thick coconut cream from the top and put it into a large mixing bowl. Store this bowl in the refrigerator till you finish the next step.
  2. Place the reserved liquid from the coconut milk pack/can to a medium-sized, microwave safe glass bowl. Add roughly chopped white chocolate to this bowl and microwave on low-power in the burst of 30-seconds 3-4 times, whisking in between, until the chocolate completely melts. You could also do this step on a double boiler. Whisk in vanilla extract at the end. Let the mix cool on counter and proceed with the following steps in the meantime.
  3. Take out the bowl with coconut cream from the refrigerator. Add mascarpone cheese, zest and juice of a lime, confectioners sugar and salt to it. Whisk on medium-high speed using the beater of the electric mixer until soft peaks form and the mixture is firm for about 2-3 minutes.
  4. Decrease the speed to low and slowly whisk in melted chocolate mix to it, until just combined. Do not overmix.
  5. Take out the tart pan from the freezer, top the ginger base with the cheesecake filling and refrigerate covered with cling film overnight for 4-8 hours.
  6. An hour or so before serving, peel and thinly slice 2 chilled mangoes. Arrange the mango slices in a circular, overlapping fashion (as seen in picture) on top of the cheesecake and return to refrigerator to rest until serving time.
  7. The cheesecake will keep in the refrigerator, stored in an airtight container, for about 3-4 days but tastes best on first day.
Recipe Notes

*You could a create number of variations using this recipe as a guide.
*Ginger biscuits could be replaced with digestive biscuits for a more subtle flavour profile.
*You can easily swap white chocolate with the good quality dark chocolate + some cocoa powder (sans the lime).
*Mango could be replaced with any other seasonal fruit of your choice. Fresh strawberries (or any other berry!), peaches, cherries and kiwi would be especially lovely or combination of fruits to create a beautiful fruit medley!

So many possibilities guys!

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Sep
2013

Sweet~Lime Layer Cake with Cream Cheese Filling & Vanilla Bean Frosting

categories: Baking, Cake, Cakes, Desserts, Summer
Sweet-Lime Layer Cake with Vanilla Bean Frosting1
I mentioned in my previous posts that I’m surrounded by family from past few weeks. Last Friday, the 13th was husband’s birthday. His folks were in town for the celebration. Yaay! So as you must have already guessed, I was going to bake the birthday cake myself. I asked him what flavour he would like this year and without thinking much he said I want lemon… And I was like, lemon cake?! Really?!!
I was thinking more like my favorite chocolate cake layered in a fancy tier-cake, filled with chocolate ganache and slathered with mocha frosting and he says he wants lemon this year?! Hmm… Even though I was a lil disappointed, I obliged to his wishes! I knoooww *best wife of the year* isn’t it! I had to add my own twist to the cake of course and hence this awesomeness happened. Less tart but tangy, zesty and supremely moist.. win-win for all! Of course, I didn’t tell him that it is sweet-lime until he ate a giant piece at midnight! He was indeed surprised and super-happy which made my whole-day’s effort totally worth it! 😀
Sweet-Lime Layer Cake with Vanilla Bean Frosting2
I had made sort of a similar cake with lemons few months ago for my dear friend’s baby girl. It marked her 1st month on the earth. That cake was egg-less, used buttermilk and everyone loved it! So I just had to tweak my old recipe a bit and came up with this soft, springy and moist cake. Layered with cream cheese filling which is out-of-the-world but the hero here guys is, vanilla bean frosting… It is AWESOME! Trust me 🙂
Sweet-Lime Layer Cake with Vanilla Bean Frosting5
Sweet-Lime Layer Cake with Vanilla Bean Frosting4
I made every single element on this cake on same day. If you do not have such a luxury of time then I suggest you make cakes a day before and refrigerate them individually covered in clingfilm until you’re ready for assembly. Make filling and frosting just before assembling the layers. This will certainly cut down on waiting time as the cakes would be cool and ready for the assembly the next day. So let’s get on with the recipe!
*Please pardon the pictures as the only chance I got was couple minutes before the celebration!
Sweet~Lime Layer Cake with Cream Cheese Filling & Vanilla Bean Frosting
Makes: 1 6-inch 3-layered cake
Ingredients:
For the cake:
  • 2 and 1/2 cup all-purpose flour
  • 1/2 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 14 1-inch cubes of unsalted butter
  • Zest of 3 sweet-limes
  • 1/2 cup sugar
  • 4 large eggs
  • 1 cup yogurt
  • 1/2 tsp vanilla extract
  • 1/2 cup sweet-lime juice, freshly squeezed (Around 3 sweet-limes needed)

For the filling:

  • 100 gm/4 oz. cream cheese, cold
  • Zest of 1 sweet-lime
  • 1/2 Tbsp lemon juice
  • 3/4 cup icing sugar, sifted
  • 1/2 cup medium-fat cream
For the frosting:
  • 1 cup unsalted butter
  • 1 cup icing sugar, sifted
  • Pinch of salt
  • 1 vanilla bean, split lengthwise
  • 1/2 tsp vanilla extract
  • 3 Tbsp medium-fat cream, whipped
For the garnish:
  • Yellow and green colored sparkling sugar
  • 1 sweet-lime slices

Directions:

To make Cake:

  • Preheat the oven to 180°C / 350° F. Butter and flour the edges of 3 6-inch round cake pans and shake out the excess. Set aside. Line the bottoms of the pans with parchment paper.
  • In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  • Add the butter to the large bowl and prepare electric hand-mixer or electric stand-mixer fitted with the paddle attachment.  Add the lime zest to the bowl with the butter.  Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for another minute.
  • Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.  Add eggs, one at a time until incorporated.  Scrape down the sides of the bowl after each addition.
  • Combine yogurt, sweet-lime juice and vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.
  • Divide the batter between the prepared baking pans.  Bake until golden and a toothpick inserted in the center comes out clean, about 20-22 minutes, rotating the pans halfway through baking. Let cool in the pans about 10 minutes, then invert onto a wire rack and let cool completely.

To make Cream Cheese Filling:

  • Combine the cream cheese and butter in a bowl of an electric mixer. Beat on medium-high speed until smooth and well combined.
  • Mix in icing sugar and beat on low speed until incorporated.
  • Blend in lemon juice and sweet-lime zest. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes. Transfer the mixture to a medium bowl and set aside.
  • Wipe out the mixer bowl and fit with the whisk attachment. Add cream to the bowl and whip on high speed until stiff peaks form, being careful not to overbeat. Mix about a third of the whipped cream into the cream cheese mixture to lighten. Gently fold in the remaining whipped cream until no streaks remain and the mixture is evenly blended.

To make Vanilla Bean Frosting:

  • Add butter to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until smooth, about 1 minute.
  • Add icing sugar to the bowl and mix on medium-low speed just until incorporated.
  • Scrape the seeds from the vanilla bean pod into the bowl and add in the salt.  Continue to beat on medium-high speed until smooth, about 1-2 minutes.
  • Mix in the vanilla extract and whipped cream on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4 minutes.
Assembly:
  • Level cake layers if necessary. To assemble the cake, place one of the layers on a serving platter. Top with half of the cream cheese filling and smooth in an even layer.  Place a second cake layer on top of the filling and top with the remaining filling. Place the final cake layer on top.
  • Frost the top and sides of the assembled cake with the vanilla bean frosting.
  • Sprinkle some yellow and green colored sparkling sugar around the 1-inch border of the cake. Garnish the centre with the sweet-lime slices.

Notes: 

  • To make the frosting look whiter, use white unsalted butter and clear vanilla extract.
  • If you wish to decorate the top of the cake with piped frosting instead of fruit, double the frosting recipe. Use a pastry bag with a decorative tip to pipe accents on the cake. You may have some extra frosting which is always a good thing in my book! 😉
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