Key Lime Cheesecake
※ Download: Key lime cheesecake recipe
Thanks for a delicious recipe. Do you think the filling will bake up the same when done in such small proportions?
I ran into the gentleman who bought my cheesecake, and he told me that it was wonderful…. Instead of wrapping it in foil, they simply slipped it into a slightly larger cake pan. Ok, more like make any kind of cheesecake I want. The only question that I have is what to replace the key lime juice with.
Key Lime Cheesecake - While it was cooking, a lot of butter was dripping out of the pan onto the bottom of the oven.
Recipe photo courtesy of Armando Rafael This airy, mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss. No sloppy pieces when cut. I also added 3 tablespoons of powdered sugar to the mix because it didn't seem quite sweet enough. Overall its a great base recipe that could be turned into any flavor cheesecake. I made this in a smaller cheesecake pan and it was real nice. I have made it in tart size and they came out wonderful. I will be doing tart size more often so individual sizes can be made. Consistency and flavor are great. I like to use lots of finely grated rind for tartness. Live in FL so no-bake is terrific! I made this exactly according to the ingredients and measurements but next time I would omit the sugar in the crust. I found the filling also it to be extremely sweet and I think I would reduce the condensed milk by several ounces as it was just overpowering. I would also increase the key lime juice a bit as well. Not sure I will make this again though. This is a great recipe, I made it for a bbq we hosted. I would recommend this for a more experienced baker and definitely make a day ahead. Key limes can be hard to find so to amp up the flavor I used the zest of 6 regular limes, 2 lemons and after the pie was refrigerated for a day a layer of Dickenson's key lime curd 2 containers. Since I had leftover whipping cream, I made fresh whipped cream, piped it on and decorated with thin lime slices. Once I removed the spring from the pan, the pie held its shape and Tues could see the beautiful layers. The cheesecake was light and fluffy. If transporting, leave it in the spring pan until serving to protect the cake. Serve just out of the fridge.
DO NOT COVER IT. We now have so many favorites from Mels Kitchen Cafe that I can go 3 months in a row just making our favorites on the menu rotation. The trick here is to make sure the cream cheese is nice and softened. Except, I personally hate baking cheesecakes in water baths. It was a lovely consistency. Lightly grease a 9-inch springform pan. Just wait till my family tries this at Christmas!!!!!!. While I forgot to get whipping cream, I WILLspare MY Already HIGH Cholesterol AND Use Some Fat Free Greek Yogurt to make The Neufchatel Creamier. In a small mixing bowl whisk together granulated sugar and cornstarch until well combined.
