Hello lovelies,
Now, I love me a slice of no-bake cheesecake, whereas, a baked cheesecake has never really taken my fancy. Until recently that is.
I made my first baked cheesecake earlier this year (recipe: https://ellegracedeveson.com/2023/05/11/lemon-raspberry-cheesecake-streusel-bars-recipe/) and I’ve now fallen in love with them. To the point I’m constantly researching different flavour combinations to use in one.
I know a lot of people are completely against baked cheesecake whilst others are just dubious to try but I’ll be completely honest with you here, the only real difference between the pair is their textures.
A baked cheesecake is a much denser, more superior texture, whereas a no-bake cheesecake is much lighter and fluffier. Though, for me personally, the reason I prefer a baked cheesecake over a no-bake cheesecake is that the baked has a fuller flavour.
Furthermore, whilst scrolling online recently, I saw someone share a white chocolate and lime no-bake cheesecake which looked and sounded utterly delicious. So, me being me, fell in love with the flavour combination and decided to put it into a baked cheesecake.
And let’s just say, it didn’t disappoint.
So, if a white chocolate and lime baked cheesecake sounds like a bit of you, you know the drill. Get yourself to the shop, buy the ingredients, get that apron on and those magic fingers of yours to work. It’s too good to miss out on!
Category: Desert / Sweet Treat
Servings: 8
Prep Time: 20 Minutes
Cook Time: 25-30 Minutes
Refrigerating Time: 4 Hours
Decorating Time: 10 Minutes
Overall Time: 5+ Hours
Ingredients You’ll Need For The Base:
- 300g Of Digestive Biscuits
- 3tbsp Of Light Brown Sugar
- 135g Of Salted Butter
Ingredients You’ll Need For Filling:
- 453g Of Full Fat Philadelphia Cream Cheese
- 175g Of White Chocolate
- 66g Of White Granulated Sugar
- 2tsp Of Vanilla Extract
- 1tbsp Of Plain Flour
- 2 Large Eggs
- 75ml Of Lime Juice
Ingredients You Need To Decorate:
- 25g Of White Chocolate
- 1 Lime
How To Make Cheesecake Base:
- Firstly, gather together your equipment and ingredients, line the base and four sides of a loose-bottomed 9inch cake tin and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a food processor, blitz the 300g of digestive biscuits until they resemble crumbs (TIP: the biscuits can also be crushed in a sandwich bag with a rolling pin).
- Next, empty the biscuit crumbs into a large bowl with 3tbsp of light brown sugar and mix to combine.
- In a microwaveable bowl, place the 135g of salted butter and in 10 second blasts, blast the butter until it has completely melted into liquid.
- Add the melted butter into the large bowl with the biscuit crumbs and using a wooden spoon, mix the butter into the crumbs.
- Now, pour the butter biscuit mixture into your pre-lined cake tin and using a spatula, press the mixture down into the base of the tin, making sure it is levelled and evenly spread.
- Place the cheesecake base into the oven for 10 minutes, until golden brown.
- Remove from the oven after 10 minutes and leave on the side to cool whilst you make the filling.
How To Make The Cheesecake Filling:
- In a microwavable bowl, add the 175g of white chocolate and in 20 second blasts, blast the chocolate until it has fully melted. Then, set to one side.
- In a large bowl, using an electric whisk, beat together the 453g of cream cheese with the 66g of white granulated sugar, until fluffy with no lumps.
- Add the melted white chocolate and beat again until combined.
- Next, beat in the 2 large eggs, 2tsp of vanilla extract and 75ml of lime juice and mix until the mixture is smooth and well combined.
- Using a metal spoon, sprinkle across 1tbsp of plain flour and carefully fold the flour into the mixture until just combined.
- Pour the filling over the top of the cheesecake base evenly.
- Place the cheesecake back into the oven and bake for 25-30 minutes, until the centre is set.
- Once baked, remove from the oven and allow to cool down completely on the side before placing into the fridge for 4 hours or until the cheesecake filling is completely chilled.
How To Decorate The Cheesecake:
- Now that the cheesecake has chilled, it’s time to decorate.
- Take the cheesecake out the fridge and very carefully remove the cheesecake from the cake tin.
- Next, in a microwavable bowl, place 25g of white chocolate and in 20 second blasts, blast the chocolate until it has completely melted.
- Remove from the microwave and place straight into a piping bag. Snip the very tip of the piping bag off and pipe a pattern of your choice across the top of the cheesecake.
- Finally, cut the lime into small segments and place in the centre of the cheesecake.
That’s your White Chocolate & Lime Baked Cheesecake prepared, baked and decorated, ready for you to enjoy!
This combination of flavours just hits the spot! So. Damn. Good.
Well guys, that’s spring/summer 2023 completed and what a season of bakes it’s been! I can honestly say I’ve baked some of my all time favourite recipes this summer but I won’t lie to you, I’m ready now. I’m ready for autumn to begin and to start incorporating all the spices back into my bakes.
Over and out S/S 2023… bring on A/W!
{ my first autumnal bake will be up next Sunday, so get excited }
Let me know in the comments below if you make this cheesecake yourself and if you do, what your thoughts are on it. Are you a baked cheesecake fan? I personally think it’s revolutionary.
Sending you all tons of love & hugs as always,
Elle xo
