Key lime and cheese cake: what a great combo! This very tart with a hint of sweet makes the perfect dessert right at home or if you're bringing it out for a gathering. Around here, anything citrus-y is worth making because we love it.
Being my first time making this scrumptious cheesecake, I sure did have fun. The crust was a bit tricky but I managed :)
Key Lime Cheesecake
Adapted-ish from here
For the crust
10 graham crackers
6 tablespoons melted unsalted butter
For the cheesecake
14 oz cream cheese
1 cup sugar
2 cups plain Greek yogurt
1/2 cup sour cream
3 large eggs + 1 large egg white
2 freshly grated lime zest, preferably Key lime
1/2 c fresh lime juice, preferably Key lime
To prepare crust: Preheat oven to 325° F. Put a kettle or pot of water on to heat for the water bath. Coat a 10 or 11″ springform pan with cooking spray. Tightly wrap the bottom and outside of the pan with a double layer of foil [fold a sheet in half lengthwise].
Process cookies and walnuts in a food processor until fine crumbs form. Transfer to a medium bowl. Add butter and toss until evenly moist. Press the crumb mixture into the bottom of the pan. Bake until lightly browned, about 10 minutes. Transfer to a wire rack and let cool to room temperature, about 30 minutes. (I like my crust big and thick, if you don't then don't make as much crust).
To prepare cheesecake: When the crust is almost cool, beat cream cheese and sugar until smooth — in a large bowl with an electric mixer or in a stand mixer with the whisk attachment. Add yogurt, egg whites, lime zest and juice; beat until well blended. Pour the batter over the cooled crust.
Place the cheesecake in a roasting pan and pour in enough boiling water to come 1″ up the outside of the springform pan. Bake the cheesecake in the center of the oven until set around the edges but the center still jiggles, about 45 minutes. Turn oven off and let sit in the oven with the door ajar for 1 hour. Let cool on a wire rack for 1 hour more. Place in the refrigerator with sides still in tact.
Once ready to serve, remove the sides from the springform. Top with zest and slices of Key lime, if desired.
10 graham crackers
6 tablespoons melted unsalted butter
For the cheesecake
14 oz cream cheese
1 cup sugar
2 cups plain Greek yogurt
1/2 cup sour cream
3 large eggs + 1 large egg white
2 freshly grated lime zest, preferably Key lime
1/2 c fresh lime juice, preferably Key lime
To prepare crust: Preheat oven to 325° F. Put a kettle or pot of water on to heat for the water bath. Coat a 10 or 11″ springform pan with cooking spray. Tightly wrap the bottom and outside of the pan with a double layer of foil [fold a sheet in half lengthwise].
Process cookies and walnuts in a food processor until fine crumbs form. Transfer to a medium bowl. Add butter and toss until evenly moist. Press the crumb mixture into the bottom of the pan. Bake until lightly browned, about 10 minutes. Transfer to a wire rack and let cool to room temperature, about 30 minutes. (I like my crust big and thick, if you don't then don't make as much crust).
To prepare cheesecake: When the crust is almost cool, beat cream cheese and sugar until smooth — in a large bowl with an electric mixer or in a stand mixer with the whisk attachment. Add yogurt, egg whites, lime zest and juice; beat until well blended. Pour the batter over the cooled crust.
Place the cheesecake in a roasting pan and pour in enough boiling water to come 1″ up the outside of the springform pan. Bake the cheesecake in the center of the oven until set around the edges but the center still jiggles, about 45 minutes. Turn oven off and let sit in the oven with the door ajar for 1 hour. Let cool on a wire rack for 1 hour more. Place in the refrigerator with sides still in tact.
Once ready to serve, remove the sides from the springform. Top with zest and slices of Key lime, if desired.
I am the biggest key lime lover!! This sounds incredible and your photos are amazing.
ReplyDeleteKeep up the good work, I really enjoy visiting your site! Can't wait to see your next recipe.
ReplyDeleteMnM
how much walnuts?
ReplyDeleteWhere do you put the sour cream and eggs?
ReplyDeleteHopefully, the cheesecake will turn out alright. You really should proofread your recipe b/c you left a lot out. Thanks for the idea, though.
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