Friday, May 21, 2010

Keylime Goodness

I found this recipe on-line a few years ago and I am so glad I did! We had just got back from Key West and we were on a key lime kick so I was in search of a good key lime pie recipe. I came across Emeril's recipe on foodnetwork.com for Key Lime Cheesecake. It's a little time consuming, but I think you'll agree, it's worth the wait!! I recommend using a fine grater for the zest so you don't feel bits of it in the cheesecake.
Key Lime Cheesecake
Crust:
5 tbsp butter, melted
2 tbsp sugar
1 C graham cracker crumbs
Filling:
1 1/4 cups, plus 1/4 cup sugar
1 envelope unflavored gelatin
3/4 C lime juice
4 eggs, at room temp
2 egg yolk, at room temp
2 tbsp lime zest
1 lb cream cheese, at room temp
2 egg whites, at room temp
1/4 tsp salt

2 C sweetened whipped cream

Directions:
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 and the 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 7 to 8 minutes. Remove from the heat.
In the bowl of an electric mixer, 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 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. (I just plopped some on each piece.)

I hope you love it as much as we do!!

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