Tequila and Lime No-Bake Cheesecake with Peaches and Rosemary Syrup

Cheesecake is my husband’s absolute favourite so I’m always keeping an eye out for different ways to mix things up with this classic dessert. Baked cheesecakes are great and a satisfying challenge, but I often struggle to get the balance right with temperature and end up slightly burning the top. So, its great to have a simple no-bake cheesecake handy for when you want to keep things simple – although you can’t entirely avoid using the cooker as the best cheesecake recipes need some melted butter for that base, base, base, buttery biscuit base.

Whereas baked cheesecakes are set with the inclusion of eggs, no-bake cheesecakes rely on chilling time to set. In addition, I learnt that the addition of acidic citrus helps create a reaction, which causes thickening. So if you ever find yourself with an unset cheesecake mix, this can be remedied with the addition of lemon juice – one of the most useful top baking tips I’ve found.

No such problem with this cheesecake recipe – plenty of lime juice is used to create a really zingy mix that compliments the boozy kick of tequila and balances out the sweetness of the condensed milk. Depending on how much juice you get out of the limes, you may find the base thickens quite quickly but I’d still recommend getting this prepped the morning of the day you wish to eat at the earliest just to make sure you have time to get things properly chilled.

You can happily get stuck into the basic cheesecake as it is but the addition of peaches in rosemary syrup makes it a bit more special and the woody herbs impart an interesting savoury note. Best of all, it really doesn’t take much effort.

The basic mix is easily adaptable if you want to experiment with different liqueurs, spirits or citrus. Similarly, why not try experimenting with different fruits and herbs in the syrup. Additionally, leftover syrup can be kept in the fridge and be used like a cordial with soda water for a refreshing drink – and of course cocktail experimentation!

~Jo Eats!

Tequila, lime and peaches cheesecake

Tequila and Lime Cheesecake with Peaches and Rosemary Syrup

A simple no-bake tequila and lime cheesecake with peach and rosemary syrup. Creamy, zingy and delicious.
Prep Time 1 hr
Course Dessert
Servings 8

Equipment

  • Electric whisk (optional)
  • Loose bottom cake tin 22cm wide, ideally at least 9 cm deep.

Ingredients
  

Tequila and Lime Cheesecake

  • 200 g Digestive Biscuits crushed
  • 50 g Butter melted
  • 250 g Mascarpone
  • 400 ml Condensed Milk
  • 150 ml Double Cream
  • 4 Limes zest and juice
  • 4 tbsp Tequila optional, to taste

Peaches and Rosemary Syrup

  • 150 g Caster Sugar
  • 180 ml Water
  • 400 g Tinned Sliced Peaches In Juice undrained weight
  • 4-5 Fresh Rosemary Sprigs

Instructions
 

Tequila and Lime Cheesecake

  • Note: there are a couple of stages that require chilling between each one.
  • Melt the butter in a pan on the hob under a low heat.
  • Crush the digestive biscuits. You can blitz them in a food processor for a finer crumb, or batter them in a bowl with a rolling pin. Put the crushed digestives in a bowl and once the butter has melted, pour over the top and mix through.
  • Put the biscuit butter mix into the loose bottom cake tin – no need to grease! – pat down and smooth over so its nice and flat, then put in the fridge to chill for half an hour or so.
  • Next, put the mascarpone and condensed milk into a bowl and whisk until combined. Then add the lime juice, zest and double cream. Whisk again until thickened – this might happen quite quickly depending on how much juice you get out the limes so pay attention!
  • Tequila is optional so move on to the next step if not using. Otherwise, stir through the tequila according to taste – it might appear to be curdling but it will go back to a creamy state once the tequila is all stirred through.
    cheesecake mixture
  • Splodge the mix onto the cheesecake base and smooth over, then put the cheesecake back in the fridge to chill. I'd allow at least four hours – it can also be left overnight if you want to get prepared ahead of time.
    It's perfectly delicious as it is but if you want to add the topping (recommended!) start getting this prepared so that it can be cooled before going on the cheesecake.

Peaches and Rosemary Syrup

  • Put the water, sugar and rosemary in a pan on the hob and bring to the boil, stirring while the sugar dissolves. Once the sugar has dissolved let it simmer for a couple of minutes. Drain the tinned peaches and put in the pan, then remove from the heat and leave in the pan to steep while cooling.
    Thyme in pan
  • When the peaches and syrup have cooled, put them in a bowl and get them in the fridge to chill until you're ready to assemble the cheesecake.
    Peaches in pan
  • Arrange the peaches on the cheesecake and drizzle with a little extra rosemary syrup. Enjoy!
    Tequila and lime cheesecake

Notes

Feel free to experiment with citrus fruits, spirits and liquors and even herbs. For instance, for something a little less sweet, lemon with gin, rhubarb and crushed juniper.
Why not reserve the rosemary syrup and even the tinned peach juice, to make a refreshing virgin cocktail with some soda water. Or as a mixer for a fresh tequila cocktail!
Keyword Cheesecake, Lime, Peach, Tequila
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