While I agree with everyone, can we just have lime juice fresh from the lime???? For my friends, I'm willing to add some unrefined sugar and filtered water for the most divine limeade on the planet. You cannot beat it ice-cold (unless you go the margarita or gin and tonic route). I'd love to try the grapefruit lime sorbet. On may way to the Farmer's Market now...
Here's a basic recipe for a graham cracker crust, Curlz . :) It's one of the easiest things in the world to make and is very quick, too. There are other recipes using other sorts of crushed cookies sometimes with nuts too - the recipe can be adapted to fit the fillings.
Yes, springform pan, a 9" one works well, though 10" can be used if you shorten the baking time a bit. Don't ask me by how much, though - I never wrote this particular recipe out as a standardized recipe for use by other people - my own copy is a set of near-illegible abbreviations on an index card. This was one of the first cakes I made often in my first job in a professional kitchen which was as a pastry chef.
If you don't have a springform pan the best bet is to splurge and buy one! But if you still have an urge to try the recipe and don't want to buy one (that has happened to me with pans before) the best bet would be to try a high-sided square baking pan, allowing room for the cake to rise as it bakes (don't overfill). The end result might not be as pretty, for sure - but on a night where the hunger for cheesecake is strong and the ingredients in the house, it works. Watch the timing . . . the cake must be barely set when the oven is turned off . . . and forget about elegance - just scoop it out with a spoon and serve in a bowl rather than trying to cut it. Heh heh. This is for those with Cheesecake Addiction, obviously - a dangerous and little-known addiction affecting millions of people.
The cake is lightest soon after baking then starts to settle - if it is refrigerated and served it still has lightness but not the pouff (if you know what I mean). :)
@LoCo & Karen.......my daughter LOVES cheesecake and her birthday is also coming up (27th). I wish I could figure out how to make it and ship it coast to coast. She'd be thrilled. That recipe sounds heavenly.
This recipe sounds great, Karen! But for those of us who aren't bakers, how do you make the graham cracker crust? Is it just crushed crackers and butter? And if I don't own a springform pan (See? Not a baker! :-) ) what options do we have?
Wow. That sounds delish. I'm not a huge dessert person, but I do like me some cheesecake every now and then. Of course, it's WAY too rich and heavy for me, so this might be the perfect solution. At least it's texturally light (if not calorically).
Thanks so much for sharing Karen. I'm going to try it out -- maybe in a couple of weeks for daughter's bday. I'll let you know how it goes.
p.s., I take it this is using a springform pan? Any particular size?
Souffleed Lime Cheesecake
Ingredients
Graham cracker crust made with unsalted butter
1 1/2 lbs cream cheese brought to room temp (full-fat preferred)
4 large eggs, separated
1 lime, juice and zest
2/3 C half and half
1/2 C AP flour
1/2 C white granulated sugar
1 Tbs vanilla extract
1/2 tsp salt
Action Plan
1. Collect all ingredients, bring cream cheese to room temp, separate eggs etc.
2. Make graham cracker crust and make crust to cover bottom and sides, lining bottom of pan with parchment liner.
3. Preheat oven to 325F.
4. In mixer bowl beat cream cheese, add egg yolk to blend.
5. Add lime juice and zest, mix.
6. Add half and half - mix.
7. Add flour and sugar - mix.
8. Add vanilla and salt - mix till everything is smooth and well incorporated.
9. In separate bowl beat egg whites till stiff - fold in gently by hand.
10. Pour into graham-cracker crust lined pan - place on sheetpan and bake for 1 1/4 hours.
11. Turn oven off and let cake rest in oven for an additional 45 minutes with the oven door slightly open.
This cheesecake may be chilled overnight and served cold but I rather like to wait just a couple of hours and eat some while it is still slightly warm.
It can easily be decorated with twists of lime surrounding the base of the cake on the serving platter and candied violets are not astray placed on the outside border of the cake top, either - if you have any hanging around.
Watch the cake near the end of the baking time if you are unsure of the accuracy of your oven's temperature at all - it can dry out too much at too high a temperature. Alternately if your oven runs a bit low you may have to allow for more sitting time at the end. Practice makes perfect. :)
LoCo - the recipe is in my files somewhere - I haven't made it in a while due to its dangerosity. Let me hunt it up . . .
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