Hey y’all, today I’m bringin’ y’all a recipe for a refreshin’ Limettenkuchen (German for Lime Cake). It’s no-bake, which makes it perfect for those hot summer days when ya don’t wanna turn on the oven. Plus, it’s got a nice tangy taste that’ll have ya comin’ back for more.
Ingredients:
- 200 g Digestive cookies
- 75 g Butter
- 400 g Cream cheese
- 70 g Powdered sugar
- 1 tsp Vanilla extract
- 200 ml Whipping cream
- 4 Limes
Start by crushin’ the Digestive cookies into fine crumbs. You can use a food processor or put them in a plastic bag and crush ’em with a rolling pin. Melt the butter in a saucepan or in the microwave, then mix it with the cookie crumbs until everything is well combined.
Instructions:
1. Press the cookie mixture evenly into the bottom of a springform pan and put it in the fridge to chill.
2. Grate the zest of three limes and squeeze the juice from all four.
3. Beat the cream cheese until it’s smooth, then mix in the powdered sugar, vanilla extract, and lime zest.
4. Slowly pour in the lime juice while beatin’ the mixture. Keep beatin’ it until it’s well combined.
5. In a separate bowl, beat the whipping cream until stiff peaks form. Gently fold it into the cream cheese mixture.
6. Spread the mixture evenly over the cookie crust in the springform pan and refrigerate it for at least four hours or overnight.
When you’re ready to serve, remove the sides of the springform pan and slice the cake into pieces. You can garnish it with fresh lime wedges and whipped cream if you like.
Bonus Tip:
If you wanna get fancy, you can make a lime curd to go on top of the cake. Here’s how:
Ingredients:
- 100 ml Lime juice (about two limes)
- 100 g Granulated sugar
- 3 Egg yolks
- 50 g Butter, cut into small pieces
Instructions:
1. Heat the lime juice and sugar in a saucepan over low heat until the sugar has dissolved.
2. In a separate bowl, whisk the egg yolks until they’re thick and pale yellow.
3. Slowly pour the hot lime mixture into the egg yolks while whiskin’ constantly.
4. Pour everything back into the saucepan and cook over low heat, stirrin’ constantly, until the mixture thickens and coats the back of a spoon.
5. Remove it from the heat and stir in the butter until it’s melted and well combined.
6. Pour the mixture through a fine-mesh strainer to remove any lumps or bits of cooked egg.
7. Let the lime curd cool to room temperature, then spread it over the top of the cheesecake before servin'.
And there ya have it, y’all. A refreshin’ and tasty Limettenkuchen that’s sure to wow your friends and family. Give it a try for your next summer gathering or just as a treat for yourself. Happy cookin'!
