Who wants to make a super easy and super delicious cheesecake this weekend?
I didn’t really like cheesecakes until I had the New York style cheesecake. Reason- the ones that I had until then were too salty for my liking. I like my desserts cloyingly sweet and just wouldn’t settle for a salty cheesecake. Then I had one in New York and that was it. I had the best cheesecakes ever…ever! So there I was at home trying a few recipes and I just never got them right. The texture and everything else was fine but it was always very salty thanks to the inherently salty cream cheese. So after a few tries and tweaking recipes I finally got this one right. So I made a Lime Cheese Cake with Lime Curd Topping and it was oh-so delish! So here is how I made it-
- 10-12 wheat crackers (or graham crackers or any other kind of crackers)
- 1 tablespoon brown sugar
- 3-4 tablespoons melted butter
- 1 teaspoon of lime zest
- 1 cup (or around 230 grams or 8 Oz) cream cheese, at room temperature
- ¼ cup granulated sugar
- ¼ cup sour cream (you may use 1/8 cup heavy whipping cream in place of sour cream)
- 2 tablespoons lime juice
- 2 tablespoons lime zest
- 1 egg
- ½ egg
- ½ egg yolk
- 1/8 cup sugar
- 1 ½ tablespoons lime juice
- ½ tablespoon butter
- ½ tablespoon heavy cream
- a pinch of salt
- 1 teaspoon of lime zest
- Preheat the oven to 350 degrees F.
- In a food processor, pulse the crackers and brown sugar until they are finely ground and combined.
- Add the melted butter and lime zest and pulse until combined.
- Press this mixture onto the bottom of two disposable 5.2 X 3.2 inch baking pans or a 7-inch spring form pan. As always, since I was making just enough for the two of us I used smaller baking pans.
- You can also use the small individual cheese cake springfoam pans.
- Once the mixture is pressed on to the bottom of your baking pan bake the crust until it is lightly golden brown, about 3-4 minutes.
- Cool the crust completely with the pan on a wire rack before filling.
- In a large mixing bowl beat the cream cheese until softened for about 3-4 minutes.
- Add in the sugar and beat again for about 2 minutes.
- Then add the sour cream, lime juice & lime zest and beat until it all comes together.
- Next, add the egg and beat only until the egg is combined. Pour the filing into the cooled crust.
- Place you baking/ springfoam pan into a large roasting pan the sides of which should be equal to the sides of your baking pan.
- Pour enough boiling water into the roasting pan to come halfway up sides of the baking/ springfoam pan. This step prevents the cheesecake from cracking on the top (believe me this is tried & tested).
- Bake this in a 350 degree F oven until the cheesecake is slightly puffed. This takes about 40-50 minutes.
- Remove the pan from the water bath and cool at room temperature for about 2 hours. Then cover your baking/ springfoam pan with a cling film and chill the cheesecake in the refrigerator for at least 3-4 hours or even overnight.
- Whisk the egg, egg yolk, sugar and salt together in a small saucepan.
- Whisk in the lime juice and cook over medium-low heat, stirring constantly, until the mixture is thick and pudding-like, about 4-5 minutes.
- Remove from the heat and stir in the butter and cream.
- Press the mixture through a fine mesh strainer or sieve into a small bowl, add the lemon zest and refrigerate until needed.
- Take the cheesecake out of your baking / springfoam pan and either spread the lime curd topping over the cheesecake or just serve the cheesecake with a dollop of lime curd on top!
The cheesecake usually keeps well in the refrigerator for about 2-3 days but it lasted only a few hours in ours!
I suggest you try it this weekend and tell us how it was. Don’t forget to send in the picture of what you made! Until we e-meet again have a great weekend!
“Because you don’t live near a bakery doesn’t mean you have to go without cheesecake.” Hedy Lamarr