No-Bake Lime and Mint Cheesecake with Sansho
From the MolalaCook kitchen · 烘焙手記
No-Bake Lime and Mint Cheesecake with Sansho
青檸薄荷山椒芝士蛋糕
Infuse milk with mint and a little Japanese sansho, then blend it into a lime cheesecake filling.
▶ Watch the recipe
Before you begin
This chilled 15 cm loaf is MolalaCook’s adaptation of Mr. Cheesecake’s recipe. Use the paper as a sling to lift out the cold cake without pressing on its soft top.
Method 做法
Press the biscuit base
Line a 15 cm rectangular mould with baking paper. Crush the biscuits in a bag with a rolling pin, mix with the melted butter and press firmly into the base. Refrigerate while you prepare the filling.
See this stage at 0:42 →
Mix the lime cream
Blend the softened cream cheese, sugar and softened butter until smooth. Add the cream, then the finely grated lime zest and juice, mixing well after each addition.
See this stage at 1:58 →
Infuse the milk and dissolve the gelatine
Soak the gelatine in cold water for about 10 minutes. Warm the milk with the mint and a little sansho. Squeeze the water from the gelatine and dissolve it in the warm milk. Strain out the mint, then gradually mix the infused milk into the lime filling.
See this stage at 4:29 →
Chill and slice
Pour over the cold biscuit base, cover and refrigerate for at least 4 hours. Lift out using the paper, cut into slices and finish with extra lime zest.
Watch & bake along
No-Bake Lime and Mint Cheesecake with Sansho
✦How much sansho should I start with?+
Tools for this recipe
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
Mini Silicone Spatula
Use the narrow spatula to scrape down the sides and transfer a small portion neatly.
