Key Lime Cheesecake Recipe

Key Lime Cheesecake for Any Occasion
by Greg Scott

It is not likely that we see cheesecakes made into a gift but truth is it makes a wonderful one.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

There are a few principles that you must follow when you choose the ‘perfect gift’ is gifts are bought based on the recipients liking and wants. If you don’t know the person you’re giving the gift to quite well, you may want to buy one that is of general-type which is not likely to offend or upset anyone. Other things to remember are to make sure that the gift fits and if the person does not like the gift, it has to be given to someone else.

Not many people dislike cheesecakes. When you think about it, do know anyone who dislikes it at all or would not consider it a perfect gift? The most important criteria for giving a gift are the gift must be adored and can be shared. Cheesecake certainly falls perfectly into this criterion. No matter if the recipient is on low fat, no fat, no sugar or no carbohydrate diet, a cheesecake can be made to suit the diet by using the right ingredients. With the development in today’s modern culinary there is absolutely no limit to the availability and diversity of ingredients of a cheesecake even to the extent of sugar free cheesecakes.

In order to create the perfect cheesecake gift, you can add a few different toppings such as fruit toppings and sweet toppings to decorate the cake. You can choose from the many varieties of cheesecakes available today, from the famous from the original New York cheesecake, which is by far the most well known of all the varieties to Japanese cheesecake and Key Lime cheesecake. The exhilarating look on the face of the recipients will be more than what you bargain for.

If you have the time to spare why not whip up a simple cheesecake as a low cost but very thoughtful gift. Here is a recipe for Key lime cheesecake a special graham-cracker and sour-cream cheesecake, which features a thick layer of delicious sour cream on top of the creamy filling and tart Key lime custard. This is a wonderful award winning recipe. It may be a little more complex but the end results make is worth it!

The recipe below makes 10-12 servings. Start by assembling the compulsory ingredients for the different parts of the cake.

Lime custard
6 large egg yolks
3/4 cup sugar
6 tablespoons fresh Key lime juice or regular lime juice
1 teaspoon grated Key lime peel or regular lime peel

Crust
1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
1/4 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted

Filling
2 (8-ounce) packages cream cheese, room temperature
2/3 cup plus 3 tablespoons sugar
2 large eggs
3 tablespoons fresh Key lime juice or regular lime juice
1 tablespoon grated Key lime peel or regular lime peel
1 16-ounce container sour cream
Thin lime slices

Now that you have gathered all the necessary ingredients it is time to prepare each part of the cake. Just follow the directions below.

For lime custard:
Combine all ingredients and beat them together in a heavy small saucepan over medium setting on the stove until the custard starts to thicken. Leave it to boil for 30 seconds. This may take about 8 minutes. Leave it to cool to room temperature and occasionally stir the mixture as it thickens.

For crust:
Warm the oven to 350°F. Wrap the outside of an 8- to 8 1/2-inch-diameter cake pan with 3-inch-high sides with 3 layers of foil. The pan is then buttered using pure butter. The first 3 ingredients are stirred in to blend in medium bowl. The butter is mixed in until moisten. The crumb mixture is the pressed evenly onto the bottom and up about 1 1/2 inches sides of prepared pan. Bake the ingredients around 5 minutes, just long enough for it to set. Cools it down completely and maintain oven temperature.

For filling:
Using a food processor, just blend together the cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel a food processor until smooth.

Spoon the custard into crust; smooth out the top. Then carefully spoon filling over. Set the cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.

Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.

Now the final few touches. First carefully spoon sour cream mixture over hot cheesecake; then gently smooth top. Bake until topping sets, which is in about 10 minutes. Cool for another 10 minutes.Use a knife to poke around sides of pan to loosen the cake. Cool cheesecake completely. Cover and refrigerate overnight. This cake can be made 2 days ahead but must be kept refrigerated. Release pan sides from cheesecake; transfer to platter. Finally garnish with lime slices and serve.

I don't know anyone who wouldn't enjoy the tart, delicate taste of a key lime cheesecake!

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Source: http://www.articlealley.com/article_253218_26.html

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Key Lime Cheesecake for Any Occasionby Greg Scott

Dessert Articles

Key Lime Cheesecake for Any Occasion
by Greg Scott