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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Gulsherkhan Kawga
[email protected]This cheesecake is just okay. It's not bad, but it's not great either.
Abrar Mehboob
[email protected]I don't recommend this recipe. It's a waste of time and ingredients.
shakir jan
[email protected]This cheesecake is way too sweet for my taste. I couldn't even finish a single slice.
Adrian Juma
[email protected]I've tried this recipe several times and I can never get the crust to come out right. It's always too crumbly.
Sodeke Caleb
[email protected]I'm not sure what went wrong, but my cheesecake didn't turn out as good as I hoped. The crust was too thick and the filling was too runny.
Marvin Griffin
[email protected]This cheesecake is a must-try for any key lime pie lover.
Rabia Nisar
[email protected]I made this cheesecake for my family and they loved it. It's definitely a new favorite.
Kenda Workman
[email protected]This cheesecake is so rich and decadent. It's perfect for a special occasion.
Mari Fourie
[email protected]I love the combination of key lime and cheesecake. This recipe is a keeper!
Sharon Masenga
[email protected]The cheesecake was delicious, but the crust was a little too crumbly for my taste.
MD Hachan Ali
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly. It was a little time-consuming to make, but it was worth it.
Lucy Gathoni
[email protected]I'm not a huge fan of key lime pie, but this cheesecake was surprisingly good. The crust was flaky and buttery, and the filling was creamy and tangy.
Vicky Sammuel
[email protected]This cheesecake is so easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes great.
Only_1lex
[email protected]I've made this cheesecake several times and it always turns out perfect. It's my go-to dessert for potlucks and parties.
Maile Limoni
[email protected]This cheesecake was a hit at my party! The key lime flavor was bright and refreshing, and the crust was the perfect balance of sweet and tart.