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Baked Lime Cheesecake

Go totally tropical with a zingy lime cheesecake paked with a topping of pineapple and passionfruit.

By bbcfood · From Open Recipes · 12 ingredients
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Why it works: Ginger and lime match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 1,621 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

The recipe

Serves 8-10
Prep30 min
Cook2 hr

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Ginger + limetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,621 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + cream cheesetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,746 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Biscuit + cream cheesetop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together145 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Cream + sugartop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together43,437 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the ginger

How well each one fits the dish's main ingredients (biscuit, butter, cream cheese, cream, sugar, egg, lime):

  1. Nutmegbetter flavor fit
  2. Cinnamonbetter flavor fit
  3. Pepperabout as good a flavor fit
  4. Gingerthe original

Fit is the average pairing score against biscuit, butter, cream cheese, cream, sugar, egg, lime. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).