No Bake Frozen Lime Cheesecake with Chilli Sauce


115 g digestive cookies
50 g coconut shavings
175 g of melted, chilled butter

250 ml whipped cream
400 g of cream cheese
100 g of sugar
2 large limes, rind grated and juice squeezed

60 g of sugar
juice from 3 limes
2 red chilli pods, well chopped and seeds removed


Crush the cookies and mix them with coconut shavings and mix melted butter. Take a fold-out cake tray (approx. 24 cm) and cover the bottom with baking paper. Squeeze the biscuit mixture into the baking tray. Put in the refrigerator.

Mix the double cream with sugar, add lime juice and rind (don´t stop mixing while adding the ingredients). Add cream cheese (don´t whisk, just stir). Pour the mixture on the cake. Then place the cake in the freezer.

Put the sugar and lime juice in a saucepan and bring to a boil, add the chopped chillies. Boil for about 5 minutes. Leave to cool down. Pour the syrup over the cake before serving.


Did you make the recipe? Leave a comment and let me know how it turned out for you!

Lime and lemongrass creme brulee


400 ml double cream

1 vanilla pod

4 kaffir lime leaves, thinly sliced

2 lemongrass sticks, only the white half, sliced

60 g sugar, + 20 g for the cover

6 egg yolks


Preheat the oven to 150 degrees.

Pour double cream in the saucepan. Split vanilla pod lengthwise in two. Use the tip of the knife to scrape out all the tiny seeds and add them into the double creme. Add lime leaves and lemongrass and bring the mix to boil. Boil for 1-2 minutes and remove the pan from the heat. Cover the pan with a skillet and let it sit for 10 minutes.

Hand beat sugar and egg yolks to a creamy mixture. Slowly pour the cream mixture into the egg mixture while constantly stirring. Make sure it’s all well mixed together. Pour mixture through a sieve and into ramekins. Make sure that only 2/3 of the ramekin is filled with the mixture.

Put the ramekins on a higher edged baking dish. Pour water into the baking dish to reach halfway up the ramekins. Carefully place baking dish in oven. Bake about 40 minutes until creme brulee is mostly set but with a slight jiggle in the centre.

Carefully take the tray out of the oven and remove the ramekins out of the water. Leave the creme brulee to cool down. When cool, cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days.

Just before serving, sprinkle about ½ tsp sugar evenly over surface of desserts. Using a mini torch heat until the sugar melts and caramelizes (don’t burn). Repeat once more and serve immediately.

Did you make the recipe? Leave a comment and let me know how it turned out for you!