KEY LIME CHEESECAKE
Steps:
- In a mixing bowl, combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs. Mix well. Press the crust firmly over the bottom of a 9-inch spring form pan. Set aside.
- In a saucepan dissolve the gelatin the key lime juice, about 5 minutes. Add 1 1/4 cups of the sugar, eggs, egg yolks, and lime zest. Mix well. Over medium heat, cook until the mixture thickens and is pudding like, about 10 minutes. Remove from the heat.
- In the bowl of an electric mixer, fitted with a paddle attachment, beat the cream cheese until smooth. With the mixer running, add the lime mixture slowly and beat until smooth. Remove the mixture and turn into a bowl and cool completely. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes.
- In a bowl of an electric mixer with a whip attachment, place the egg whites, pinch of salt and remaining 1/4 cup of the sugar. Whip on medium high until stiff peaks form. Remove the lime and cheese mixture from the refrigerator. Fold the egg whites into the lime mixture and blend thoroughly. Pour the mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, about 4 hours.
- Remove from the refrigerator. Run a sharp knife along the sides of the pan and remove the spring-form. Spread the whipped cream evenly over the top of the cake.
- For the candied zest: In a saucepan over medium heat, combine the simple syrup and the lime zest. Bring the liquid to a simmer and cook for 3 to 4 minutes. Remove the zest from the liquid and cool on parchment paper.
- Cut the cake into individual servings. Garnish with candied lime zest and mint sprigs.
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Lisa Canfield
[email protected]Meh.
Chukwu chikaodili Matthew
[email protected]This cheesecake is just okay. It's not bad, but it's not great either.
Palace Oposki
[email protected]This cheesecake was a disappointment. It was too dense and the flavor was bland.
Maher Khalid
[email protected]Not a fan of this cheesecake. The crust was too hard and the filling was too tart.
Youre Nan
[email protected]This cheesecake is to die for! The crust is perfectly crispy and the filling is smooth and creamy. I highly recommend this recipe.
Lateef Hizer
[email protected]Easy and delicious recipe. I've made this cheesecake several times and it's always a crowd-pleaser.
Zubair Baig
[email protected]This cheesecake is amazing! It's creamy, tangy, and has the perfect amount of sweetness. I will definitely be making this again.
Elizabeth Balbuena
[email protected]The cheesecake was delicious, but the crust was a little too crumbly. I think I'll try using a different recipe for the crust next time.
Van Zanniat
[email protected]This cheesecake was a bit too tart for my taste, but my husband loved it. I think I'll try adding a little more sugar to the filling next time.
Grace Komene
[email protected]Easy to follow recipe that resulted in a delicious cheesecake. The only change I made was to use a store-bought graham cracker crust.
Shahbaz Laber
[email protected]This is the best key lime cheesecake I've ever had. The crust is the perfect combination of graham cracker and butter, and the filling is creamy and smooth, with just the right amount of tartness.
Cheryl Marston
[email protected]Just made this cheesecake for a family gathering and it was a hit! The crust was perfectly crisp and buttery, and the filling was creamy and tangy. Everyone loved it.