AMAZING KEY LIME CHEESECAKE

A delicious, simple key lime cheesecake recipe that is sure to impress anyone who has a slice! Plus, read below for a life-changing trip to bake a cheesecake without cracking without bathing water.

Make this. Make this key lime cheesecake right away.
Today, if possible. But I think tomorrow will be fine too.
As a cheesecake lover in all its flavors and shapes, this key lime cheesecake has completely stolen my heart.
Really extraordinary.
Light and soft and really sharp, it reinforces the fact that although chocolate is my soulmate and first choice dessert, there are a number of non-chocolate desserts (especially cheesecake and other lime cream cakes, in particular), which are very tasty, chocolate the little black might have to start looking a little more often over his shoulder.
Inside note, if you've ever been frustrated by making cheesecakes just to make them crack in the oven, you're not alone.

It is well known that the following two tips can help a little with problem-solving:
1) Don't overmix the dough especially after the eggs are added (putting in a lot of air contributes to many cracks and we can't experience that) and
2) use a water bath.

Except, I personally hate making cheesecakes in water baths.

I have too much wet, wet crust thanks to putting my precious cheesecake in a water bath and having the water leak through 40 layers of meticulous wrinkled foil.

How could that happen, I don't know, but it bothered me endlessly, so I gave up on water baths for a long time and decided to live with a few cracks here and there, especially because many of the cheesecakes that I loved had toppings on it. to cover up all imperfections.

I know there are some smart methods online to combat the problem of water baths, but because I have declared myself a waterproof bath and are too stubborn to change my mind, today, I have a better way.

All awards were given to my friend, Mel, who sent me this recipe.

The method is probably the most revolutionary thing that has happened to cheesecake this decade.

And it's very simple, you don't have to worry about coating the pan with foil, make sure you have a pan big enough to make cheesecake, worry about water seeping into your work, etc.

I have used this steam bath technique several times now and of course, there are no cracks. There are no cracks at all. I sold.

So start! Make this delicious key lime cheesecake and enjoy the perfection of absolute cheesecake - both in appearance and taste.

INGREDIENTS
CRUST:

•  1 1/2 cups of graham cracker crumbs (about 14 rectangular graham crackers, crushed)
•  2 tablespoons of sugar
•  6 tablespoons of butter, melting

CONTENT:

•  3 packages (24 ounces total) cream cheese, softened to room temperature
•  1 cup of granulated sugar
•  1 tablespoon of cornflour
•  The spirit starts from 1 lime, around 1-2 teaspoons
•  1/2 cup of lime juice OR 2 tablespoons of fresh lemon juice + 6 tablespoons of fresh lime juice
•  3 large eggs

ADDITIONAL:

•  1 cup of heavy whipped cream
•  1/4 cup powdered sugar
•  1/2 teaspoon vanilla extract
•  Lime or extra lime skin for decoration, optional

INSTRUCTIONS

1. Preheat the oven to 300 degrees F. Position the oven rack so that one is directly above the center position and the other is in the lower third of the oven. Lightly spread 9-inch springform skillet.
2. In a medium bowl, stir in the graham chips and sugar crumbs. Add melted butter and stir until the graham chips crumbs are evenly coated in a sandy texture. Press the mixture to the bottom and about 1/2-inch to the top of the prepared pan.
3. Bake the crust for 15 minutes. Remove from the oven and allow to cool while you prepare the contents.
4. In a large bowl with an electric mixer (or in an electric mixer bowl), whip the cream cheese, sugar, cornflour and lime skin together until smooth and soft, 1-2 minutes, rub the sides of the bowl as needed. Add lime juice (or lemon + lime juice) and stir until mixed. Add the eggs and stir until evenly mixed (excessive mixing can cause the cheesecake to crack when baking thanks to all the extra pounding air into the filling).
5. Pour the contents of the cheesecake over the crust and spread evenly. Place a 9X13 inch or similar-sized metal pan on the bottom shelf of the oven and pour in 2-3 cups of boiling water. Put the cheesecake immediately on the top rack and bake for 50-65 minutes until the cheesecake is placed on the edge. A mild shake in the middle of the cheesecake is fine.
6. Turn off the oven and push the oven door open about 4 inches. Store cheesecake in the oven for 30 minutes. Lift and let it cool completely.
7. Chill the cheesecake overnight.
8. When ready to serve, whip with cream, powdered sugar, and vanilla until thick and creamy. Either spread the whipped cream evenly over the cheesecake or pipe around the edge with the end of a large star pipe or just a spoonful of each part. Garnish with sliced ​​lime or lime peel, if desired.

NOTE

Remember that this cheesecake needs to be refrigerated overnight, so plan ahead. 

Also, if you cannot find the main lime juice, the substitution in the list of ingredients works well (2 tablespoons of fresh lemon juice + 6 tablespoons of fresh lime juice) using lime juice from every Persian Limes at the grocery store.

Share this post