I know I always harp on about it.
But I freaking love citrus.
In the foods I cook/eat, beverages I like to drink, fragrances for my hand soaps and lotions, and even for decor.
I’m a Citrus-a-holic.
I know. I’ve got issues
Since Key Lime Pie ranks among one of my top favorite desserts, I wanted to take it’s bright flavors and marry it with one of my other favorite sweet treats—Cheesecake!
If you love citrus and limey things, this dessert is perfect for you! The tartness is fully pronounced but not overwhelming and the citrus-whipped cream is the ideal pairing.
As I mentioned in my post about Key Lime Pie with a Macadamia-Graham Cracker Crust, it’s tough work to squeeze the juice out of those little buggers! But Key Limes have such a distinct flavor that I didn’t want to substitute them with Persian Limes. Lucky for me, my sis had just picked up a bottle of pure Key Lime juice from Williams Sonoma. And since I was intent on packing in as much citrus flavor into this cheesecake as I could, I also used Key Lime Extract. (My sis had given me a bottle as a gift since she knows what a key lime freak I am!)
Sure, if you just “kinda” like the flavors of citrus, you could decrease the amounts of juice, zest, or extract. But what fun would that be?
I myself, just might even try to add more zest next time.
And with that my friends, thanks for reading and have a WONDERFUL MOTHER’S DAY WEEKEND!
Key Lime Cheesecake
Makes one 9-inch Cheesecake
2 Cups Graham Cracker Crumbs
3 Tablespoons Sugar
6 Tablespoons Unsalted Butter, melted
24 Ounces Cream Cheese, at room temperature
¼ Cup Sour Cream, at room temperature
1 Cup Sugar
3 Large Eggs, at room temperature
3 Tablespoons Key Lime Juice
2 Tablespoons Lime Zest
1½ Teaspoon Key Lime Extract
1 Cup Heavy Cream, chilled
2 Tablespoons Sugar
1 Tablespoons Lime Zest
Preheat oven to 325 ˚F.
Combine the graham cracker crumbs, sugar and butter until moistened and resembles the texture of wet sand. Pour into a 9-inch springform pan and press crumbs into the bottom of the pan and about one inch up the sides. Bake for 8-10 minutes until golden and cool to room temperature.
Using a standing mixer fitted with the paddle attachment, whip the cream cheese and sour cream until its light and fluffy. Gradually mix in the sugar. Mix in the eggs one at a time, beating well after each addition. Add the lime juice, lime extract and zest until well combined. Pour the filling over the cooled crust.
Place the pan on the middle rack of the oven with a pan half full of hot water on the bottom rack of the oven. Bake for 50-60 minutes or until the center is set. Turn off the oven and allow the cake to sit in the oven with the door propped open for about 30 minutes. (To prop the oven door, I use a wooden handled spoon to keep it ajar a few inches). Remove from the oven and transfer to a wire rack. Allow the cake to cool for an additional 30 minutes. Wrap well with plastic film and foil. Refrigerate for at least 8 hours. Carefully remove the sides of the pan by running a hot knife around the outside of the cake.
When you are ready to serve, prepare the whipped cream. Using a standing mixer fitted with the whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the sugar until you reach a thick consistency. Add in the zest and whip until combined.
Pipe the whipped cream on top of the cheesecake and garnish with additional lime slices and zest.