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Key Lime Cheesecake
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Tablespoon Butter; melted
Cups; plus 2 tablespoons sugar
Cup Graham cracker crumbs
Envelope unflavored gelatin
/4 Cup Key lime juice
Eggs; at room temperature
Egg yolks; at room temperature
Tablespoon Grated key lime zest
Pound Cream cheese; at room temperature
Egg whites; at room temperature
Pinches salt
Cup Sweetened whipped cream
Cup Simple syrup; (1 cup sugar, 1 cup water heated until sugar dissolves)
Limes; julienned , Rind of
2 Sprigs fresh mint
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 7 to 8 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 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.
Yield: 10 servings
Key Lime Cheesecake
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