After making Coconut & Lime Cupcakes last week to celebrate Cinco de Mayo I had quite a few key limes left over. While I normally would just whip up a delicious Key Lime Pie I opted to go a different route and used the key limes to create a Key Lime Cheesecake making a few adjustments – mainly adding in some key lime juice and zest – to the deliciously creamy and not overly sweet cheesecake I made in honor of Pi Day a few months ago.
I wasn’t sure how much lime juice and zest to add to achieve the perfect balance in flavor. I figured a safe bet would be a 1/4 cup of juice and a teaspoon of the zest and luckily it was the perfect amount. Since I added both prior to mixing in the eggs I was able to do a quick taste test to ensure it would be the right amount.
And after letting the cheesecake cool and removing it from the springform pan, I decided to make some candied lime slices to decorate the top of it to give the cheesecake a little extra pizazz.
Overall, this cheesecake was amazing! Those were the words a few of my friends used after trying it and I must admit it was quite delicious; the perfect balance of sweetness and tanginess and incredibly creamy. And you can never go wrong with a homemade graham cracker crust!
Key Lime Cheese Cake – modified from here
18 graham crackers (2 sleeves)
1/2 cup (1 stick) unsalted butter, melted
1/4 teaspoon kosher salt
1 cup plus 4 tablespoons sugar
3 8-oz. packages cream cheese, at room temperature
1/4 cup key lime juice
1 teaspoon key lime zest
2 cups sour cream, at room temperature
1 1/2 teaspoons vanilla extract
3 large eggs, at room temperature
1. Preheat oven to 325 F. In a food processor pulse the graham crackers until fine crumbs form. Add the butter, salt and 2 tablespoons of the sugar and pulse to combine. Press the mixture on the bottom and 2-inches up the side of a 9-inch springform pan.
2. Use an electric mixer to beat the cream cheese and 1 cup of sugar until smooth. Add the key lime juice and zest and then add 1 cup of the sour cream and 1 teaspoon of the vanilla extract and continue beating until combined. Beat in the eggs, one at a time. Pour the mixture into the prepared crust and bake until just set (the center will be slightly wobbly), 50 to 60 minutes.
3. In a small bowl combine the remaining 1 cup of sour cream, 2 tablespoons of sugar and 1/2 teaspoon of vanilla extract. Spread over the hot cheesecake, then bake until set, 3 to 5 minutes more. Let cool to room temperature in pan, then refrigerate for at least 2 hours. Run a knife around the edge of cheesecake before unmolding.
3 limes, sliced thin
1 cup water
1 cup sugar, plus a few tablespoons to coat the candied slices
1. Blanch the lime slices. Fill a medium-sized saucepan with water and bring to a boil. Meanwhile prepare an ice water bath. Once the water is boiling add the lime slices and boil for 2-3 minutes. Drain the slices and place them in the ice water bath.
2. In the same pot bring the cup of water and sugar to a simmer and then add the lime slices and simmer them until the pith of the limes become translucent, then transfer the lime slices to a wire rack so they can cool and dry. Place a piece of parchment paper or wax paper below the wire rack just in case the limes begin to drip..
3. Once the limes are dry, at least an hour, pour a few tablespoons of sugar into a shallow bowl and press both sides of the lime slices into the sugar.