Lime cheesecake has actually been available for a long time, but there are very few that look good.
The same lime cheesecake, this cake is different from the rest: the white and flawless cheesecake body is very plain.
The focus is on the top layer of the cake. A circle of white mounting flowers is inserted in an orderly manner with thin pieces of lime, and with a little lime dander, the whole shape is very simple and advanced.
Cut inside, in the cold lime cheese, there is also a piece of lime sour filling, this piece of filling is similar to the practice of kasta sauce, and the finished product is also very beautiful.
Lime cheesecake / recipe
Lime sour filling:
Sugar: 50g Water: 75g
Corn starch: 18g
Unsalted butter: 17 g
Lime juice: 60g egg yolks: 1 pc
Lime dander: 1/2
Crushed digestive biscuits: 80 g
Melted unsalted butter: 40 g
Cream cheese filling:
Cream cheese: 200g Sugar: 50g
Plain yogurt: 35g Vanilla extract: 2g
Lime juice: 5 g gelatin tablets: 5 g
Light cream : 120g
1. Handle lime
This cake is made with the delicate aroma of lime and its distinctive sour taste, and the protagonist is, of course, lime.
Cut the skin of lime into crumbs, be careful not to cut the white skin part, which will be bitter.
The lime skin contains very fresh lemon oil, and French desserts often use these peels to make snacks.
After peeling the lime, remove its juice. Be sure to squeeze clean, a lime is not cheap.
2. Lime filling
Take a milk pan and pour in the sugar, corn starch, 75g of water and 60g of lime juice.
Heat up, remember to stir while heating until the water evaporates and the liquid thickens, just like the catstar sauce, turn off the heat.
At this time, add the softened butter and the peeled lime peel in the greenhouse while hot, and stir until the butter is sufficiently melted and fused.
At this time, the color of lime sauce is particularly beautiful, very fresh, and there is a bit of a Q bomb feeling.
Then beat in an egg yolk and stir well.
Basically, the current temperature is about 80 degrees, which can completely kill the harmful bacteria on the eggs. The heated egg yolk makes the lime sauce smoother and melts in the mouth.
Finally, pour into a mousse circle measuring 12 cm and refrigerate for 30 minutes to set. This mousse circle is backed with plastic wrap.
This mousse circle is 12 centimeters, which is roughly equal to about 5 inches. 4 inches is 10 cm, if you use 4 inches, then the finished product will be thicker.
3. Cookie base
Make a cookie base while the lime sauce is solidified.
Digest biscuit crush + melt butter → stir well→ pour into a 15 cm diameter mold to compact, flatten the → refrigerate.
The mousse ring with a diameter of 15 cm is 6 inches.
4. Cream cheese filling
Place the cream cheese in the greenhouse in advance, whisk smoothly with egg, then add caster sugar, yogurt, vanilla extract, lime juice and stir thoroughly until even.
After full fusion, add the melted gelatin flakes and stir well, the lime cheese is finished.
Finally, simply add the light cream whisked to 5 points and stir well.
5. Combinations
Remove the bottom of the digestion pan, pour in nearly half of the lime cheese paste, and refrigerate for 30 minutes.
Remove after 30 minutes, remove the previously refrigerated lime sauce, gently scrape around with a small spatula and place in the middle of the mousse paste.
Pour in the remaining lime cheese paste and refrigerate for 2 hours.
After 2 hours, the mold is released, and it is possible to blow it with a hot towel and electric wind.
Finally, there is the decoration of the flowers, which directly determines the overall appearance of the cake.
Whip up some cream, use your favorite flower spout and create as much as you like.
Generally speaking, mousse cakes are less decorated on the top, but they are very common in Korean style.
After squeezing the flowers, cut the lime slices diagonally, insert them on the mounting flowers, and finally sprinkle some lime skin to complete.
Simple milky white, with a log color biscuit base, on top of the fresh emerald green lime slices, the whole cake composition is very comfortable.
Cut through one size fits all, and there is quite a bit of content inside.
Milky white cheese with such a tender yellow lime sauce.
The cream cheese that melts in the mouth is instantly surrounded by the unique fragrance and sweetness of lime, stimulating the lips and tongue, and the taste buds are simply overwhelmed.