Lime Cheesecake with Lime Curd Topping

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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-

Lime Cheesecake with Lime Curd Topping

Ingredients

    For the crust
  • 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
  • For the filing
  • 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
  • For the lime curd
  • 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

Instructions

    For the crust
  1. Preheat the oven to 350 degrees F.
  2. In a food processor, pulse the crackers and brown sugar until they are finely ground and combined.
  3. Add the melted butter and lime zest and pulse until combined.
  4. 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.
  5. You can also use the small individual cheese cake springfoam pans.
  6. 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.
  7. Cool the crust completely with the pan on a wire rack before filling.
  8. For the filing
  9. In a large mixing bowl beat the cream cheese until softened for about 3-4 minutes.
  10. Add in the sugar and beat again for about 2 minutes.
  11. Then add the sour cream, lime juice & lime zest and beat until it all comes together.
  12. Next, add the egg and beat only until the egg is combined. Pour the filing into the cooled crust.
  13. Place you baking/ springfoam pan into a large roasting pan the sides of which should be equal to the sides of your baking pan.
  14. 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).
  15. Bake this in a 350 degree F oven until the cheesecake is slightly puffed. This takes about 40-50 minutes.
  16. 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.
  17. For the lemon curd
  18. Whisk the egg, egg yolk, sugar and salt together in a small saucepan.
  19. 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.
  20. Remove from the heat and stir in the butter and cream.
  21. Press the mixture through a fine mesh strainer or sieve into a small bowl, add the lemon zest and refrigerate until needed.
  22. To serve
  23. 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!
http://www.confusedbawarchis.com/2013/09/20/lime-cheesecake-with-lime-curd-topping/

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The cheesecake usually keeps well in the refrigerator for about 2-3 days but it lasted only a few hours in ours!

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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

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