No-Bake Lime Cheesecake with Coconut Graham Cracker Crust

No-Bake Lime Cheesecake with Coconut Graham Cracker Crust

If you’re running low on time and need to whip up a dessert for guests, look no further. The inspiration behind this recipe came from an old 1960's newspaper clipping. I have made a few changes, as the original recipe called for unflavored gelatin, egg yolks, and flour. I have redesigned the recipe so it would be easier and have a more desirable texture. I have found that adding gelatin to no-bake cheesecakes gives the dessert a rubbery texture. This  no-bake lime cheesecake is just about as good as it gets when it comes to no-bake cheesecakes. Many no-bake cheesecakes are tasty, but don’t firm up enough to take it out of a spring-form mold, or cut into slices. The addition of already-whipped heavy cream makes the cheesecake stiff enough to hold its form, yet creamy and rich enough to feed a good amount of guests.  

            This recipe allows for some adaptations. If you don’t like lime, you could substitute the lime juice for lemon or orange juice. If you are looking for a more traditional cheesecake flavor, try adding vanilla extract or vanilla beans instead. Although nothing beats a traditional cheesecake, sometimes time doesn’t allow for the preparation, baking time, and cooking time.  This no-bake lime cheesecake is creamy, rich, and decadent, all while the lime gives the dessert a nice zing. I hope you give this recipe a try!

Ingredients:

¾ C. shredded sweetened coconut

¾ C. Graham cracker crumbs

¼ C. melted salted butter

2 packages cream cheese (8 oz. each)

1 container mascarpone cheese (8 oz.)

Juice of 4 limes

1 tsp. lime zest + more for garnish

1 pint heavy whipping cream

1 C. white granulated sugar

Few drops green food coloring (optional)

Instructions:

1)      Combine shredded coconut, graham cracker crumbs, and melted butter in a large bowl until combined and develops a ‘wet sand’ consistency. Pat mixture down in the bottom of a 9 or 10” spring-form pan. 

2)      Mix softened cream cheese, mascarpone cheese, lime juice, zest, and green food coloring in large bowl. Set aside.

3)      In a separate bowl, beat heavy cream with electric mixer or with a whisk. Gradually add sugar to cream until it is well incorporated and stiff peaks are formed.

4)      Gently fold the whipped cream into the cream cheese mixture until combined.

5)      Pour cheesecake batter into spring-form pan and level out with a spatula. Garnish with lime zest or lime wedges.

6)      Refrigerate overnight if possible, or until cheesecake sets.

Serves 10

This is the 'wet sand' consistency. If you can squeeze a handful of the graham cracker crumb mixture and it holds it's shape, you have reached 'wet sand' consistency. 

Minty Fudge Brownies

Minty Fudge Brownies

       These brownies are the result of my wonderful boyfriend getting an A in his worst subject, English! His technical writing English class has given him lots of trouble this semester, so I was very proud to hear he got an A! He loves the flavor combination of chocolate and mint, so I decided to whip up a batch of these rich, fudgy, decadent brownies. I give them a dusting of powdered sugar after they have cooled completely, which gives the brownies a whimsical touch and a nice sweetness. These bad boys are super minty and hit the spot on a cold December night.

Ingredients:

1 Cup granulated sugar

2 Eggs

10 ounces Crème de Menthe baking chips-divided*

10 Tbsp Salted Butter-divided**

2 tsp Vanilla Extract

1 ½ Tbsp Unsweetened Cocoa Powder

2/3 Cup AP Flour

Powdered sugar for garnish

*I used Andes Crème de Menthe baking chips but you can use any brand of mint chocolate chips, peppermint bark, or mint flavored chocolate.

**I’m aware that many people use unsalted butter for baking today. However, this is a Vintage Kitchen blog, and from the 1940’s onward, my grandmother always used salted butter in both her desserts and cooking. It made her food rich and decadent. If you don’t want to use salted butter, substitute unsalted butter+ ¼ tsp salt. 

Instructions:

1)  Preheat oven to 350. Grease  9” baking pan.

2)  In large bowl, cream together 9 ounces room temperature butter and sugar until smooth.

3)  Add eggs and vanilla, whisk until combined.

4)  Melt 7 ounces Crème de Menthe baking chips with 1 Tbsp butter, (either in the microwave in 20 second intervals, stirring frequently, or in a saucepan over low heat, stirring constantly until fully melted).

5)  Add Melted chocolate to mixture and whisk until combined. Add all dry ingredients and mix until combined. Gently fold in remaining mint chocolate baking chips.

6)  Pour batter into greased pan and bake 35-40 minutes, or until a toothpick comes out clean after inserting into the brownies.

7)  Cool, cut, and serve. Dust with powdered sugar to garnish. 

As you can see, the brownies hold their shape but are very fudgy. The most important quality is that they aren't 'cakey'. If you were to add a leavening agent, such as baking soda or baking powder, the brownies would rise and take on a more 'cake-like' consistency. 

Pineapple Upside-Down Cake

My grandmother was English and had a sweet tooth like no one I have ever met before. When she started dating my Italian grandfather, the odds were against her. His family immigrated to America from Northern Italy, and his mother and sisters wanted him to marry an Italian woman. “Legend has it”  when my grandmother made this Pineapple Upside-Down Cake for my grandfather, it was so delicious that he decided right then and there that he would have to marry her, whether his family liked it or not. Yeah, it’s that good.

            The recipe is fairly simple, and makes one 9” cake. The pinwheel design made out of pineapple and maraschino cherries gives the cake a creative twist, and the brown sugar glaze tastes wonderfully sweet.  This cake should not be frosted, as it would cover up the beautiful pinwheel design. While baking, you may notice the top of the cake develops a dark golden brown color. If the color develops early on in the baking process, you can always tent the cake with foil to avoid burning or getting too dark.

            I can’t promise you will score yourself a fiancé by making this recipe, but a cup of tea and a slice of this cake will make any Sunday divine.

Ingredients:

¼ cup butter

2/3 cup firmly packed dark or light brown sugar

5 pineapple slices, drained and halved

10 Maraschino cherries (without stems)

1 C. granulated sugar

½ tsp salt

½ C. shortening

2 eggs

1 tsp. vanilla extract

2 C. sifted cake flour

1 ½ tsp. baking powder

½ C. milk

Instructions:

1.)    Preheat oven to 350. In 9 inch round or square pan, melt ¼ C. butter by popping it in the oven for a few minutes. Brush butter over sides of pan.

2.)    Add brown sugar to the melted butter and stir until well blended.

3.)    Arrange half-slices of pineapple in pinwheel pattern on sugar mixture, and then place the cherries in between each half slice, and one in the middle of the pinwheel.

4.)    For the cake batter, cream granulated sugar, salt, and shortening thoroughly.

5.)    One at a time, beat each egg into the mixture until light and fluffy, then add vanilla extract.

6.)    In a separate bowl, sift together cake flour and baking powder.

7.)    Add parts of flour mixture and milk alternately to the creamed mixture, mixing thoroughly after each addition.

8.)    Pour batter in the cake pan over the pineapple, being careful not to ruin the pinwheel design.

9.)    Bake for 1 hour or until a toothpick comes out clean after inserting into the cake. (Mine was perfect after 52 minutes) Turn the cake out onto a serving plate immediately. Let cool.

Serves 8

Arrange the pineapple and cherries like so on top of the brown sugar butter mixture.