The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

Key Lime Cheese Cake

Key Lime Cheesecake

Last night we had some folks over for supper and at the conclusion of the meal we offered them a choice of two heavenly desserts, one of which was:


Editorial:  This cheesecake is smooth, rich and creamy. It can be topped with lightly sugared berries or maybe a topping of ground hazelnuts, but it really doesn't need any of that.

1.  Bring all ingredients, particularly the cream cheese, to room temperature.
2.  Set rack in the center of the oven.
3.  Preheat the oven to 250 deg. 20 minutes before baking.
4.  Select a round, springform pan, about 10 inches in diameter, and 2 1/2 to 3 inches deep.  Coat the inside of the pan with 2 Tbls. soft butter and sprinkle with 1/2 C. fine graham cracker crumbs.  Some klutz might want to use dry bread crumbs instead, but resist the idea.  Roll the graham cracker crumbs inside pan to cover completely.  Set pan on a shallow-rimmed baking sheet or pizza pan to catch any possible leaks.
5.  You will need: 
2 pounds Phila. Cream Cheese
1 1/4 Cup sugar
2 Cup sour cream
1 Cup Heavy Cream
6 large eggs
1/4 Cup juice from Key Limes
1 tablespoon zest from skin of limes (I used a regular lime here.) Also, to add some class to this adventure, you might use more zest and sprinkle it on top of the cheesecake, as well as mixing it with the other ingredients. This will make the eaters ask you, "What's that green stuff on top of my cheesecake?". Tell them nothing.

I found that you will need a double handful of Key Limes to get about 1/4 C. of juice. They are about the size of mothballs, but, that's OK.  Slice them in half and put them in the microwave for about 3 minutes on high. That will take the juice out of them, but be careful in handling the dish. It will be HOT!  I ain't kidding, son, you will burn your itsy-bitsy fingers and curse your father for not cautioning you properly.

Place the cream cheese and sugar in a 4-5 quart mixing bowl and beat at high speed with an electric mixer until completely smooth and blended.

Beat in the sour cream and the cream, then the eggs, two at a time, and finally the lime juice and zest. Continue to beat, scraping the sides with a rubber spatula, until mixture is completely smooth.

Pour into prepared springform pan and bake in preheated oven for 1 hour. Turn off oven and leave cheesecake inside for 2 hours longer. (I left it in the oven, turned off, overnight.) During this time, it will finish baking. Don't even think of opening the oven door for a peek during this time!  You will break the magic spell if you do.

Remove cheesecake from oven, place on a rack, and let stand at room temp for about 3 hours, or until completely cooled.  (Some klutz might try to put a warm cheesecake in the refrigerator, but just for your information, this dumb act will cause steam to condense inside the cheesecake and make it watery. Don't do it.) 

Refrigerate cheesecake for 12 hours or longer.  Just before serving, remove the springform rim and set cheesecake on serving platter. Covered with foil, cheesecake will keep 3-4 days in the refrigerator or may be frozen for several weeks.


Back to Main Page