Thursday, March 31, 2011

Key Lime Cheesecake

Posted By on Thu, Mar 31, 2011 at 3:53 PM

Pucker up.

This key lime cheesecake packs a cool, creamy punch. The dense cheesecake sits upon a tropical crust made of coconut, flour, sugar, and butter.

As a big fan of key lime pie, I was eager to try a cheesecake version. I followed the recipe without any deviations, baked the cheesecake in a water bath, and it turned out perfectly crack-free. Success. (Tip: Don't shock the cheesecake right out of the oven by throwing in the fridge. Let it come to room temperature first to prevent cracks.)

To keep the cake dense, don't over-beat the batter. And don't over-bake your crust either ... mine was a bit dark.

Serve it with raspberry coulis or whipped cream and slices of key lime for garnish.

click to enlarge cheesecake

Key Lime Cheesecake

Courtesy of Epicurious.com

Printer-friendly recipe

Ingredients:

Crust:

2/3 cup all purpose flour

2/3 cup sweetened flaked coconut

1/3 cup sugar

/4 cup (1/2 stick) unsalted butter, melted

Filling:

3 8-ounce packages cream cheese, room temperature

1/2 cup sour cream

1 cup sugar

5 large eggs

3 tablespoons fresh Key lime juice

2 teaspoons finely grated Key lime peel

3/4 teaspoon vanilla extract

Directions:

For crust:

Preheat oven to 350°F. Stir flour, coconut, and sugar in medium bowl to blend. Drizzle butter over and mix until crumbs stick together; press firmly onto bottom of 9-inch-diameter springform pan. Bake crust until golden brown, about 25 minutes. Cool crust. Stack 3 large sheets of 18-inch-wide heavy-duty foil on work surface. Place cake pan in center. Wrap foil snugly around pan sides. Maintain oven temperature.

For filling:

Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sour cream, then sugar. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in lime juice, lime peel, and vanilla. Pour batter over crust. Place wrapped cheesecake in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake pan. Cover cheesecake pan (not roasting pan) loosely with foil.

Place cheesecake, still in water bath, into oven. Bake 1 hour. Uncover and continue to bake until just set in center when cake pan is gently shaken, about 20 minutes longer. Remove cake from water and place directly into refrigerator; chill uncovered overnight.

Cut around cake to loosen. Remove pan sides.

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