… You bake a cheesecake! When I was living in Orlando, me and my family went to The Cheesecake Factory when they came to visit. If there’s one thing you should know about me, it’s that I looooove cheesecakes. When I first heard about The Cheesecake Factory, I knew I had to go there. It definitely did not disappoint! My choice went out to the salted caramel cheesecake, which was simply godly. I have even tried to recreate it myself a couple of times, so if you’re interested in how I did that, let me know! Last week however, was my mother’s birthday, and she was still head over heels for the Key Lime Cheesecake she had at The Cheesecake Factory. I decided to go on Pinterest and look for a recipe to recreate her beloved cheesecake, for the first time!
I found out that most lime cheesecake recipes use a waterbath for their cheesecake. I definitely did not want to try that because I was pretty certain I’d fail. Luckily I managed to find a recipe using a different method, which I’ll describe below.
What you’ll need:
- ~ For the crust ~
- 260 gr. cookies of choice
- 1/3 cup of butter
- 1 tbsp. granulated sugar
- ~ For the filling ~
- 560 gr. cream cheese
- 1 tbsp. cornstarch
- 1 cup of sugar
- Zest from 1-2 limes
- Juice of 3 limes
- Juice of 1/2 lemon
- 3 eggs
- ~ For the topping ~
- 2 limes
Let’s get baking!
Preheat the oven to 150ºC (300ºF) I started by crumbling the cookies, (you can buy cookie crumbs instead, I just prefer this method), by putting them in a plastic bag and basically smashing them with a rolling pin. I then melted the butter, and while I was waiting for it to melt, I greased a baking tin lightly with butter. Mix the melted butter in with the cookie crumbs, and add the sugar. Make sure everything is well mixed and covered in butter. Then press the mixture down into the baking tin, making sure the bottom is completely covered. Bake it for about 15 minutes, and let it cool after.
Next, onto the filling. Start by mixing the cream cheese, the cornstarch, the sugar and the lime zest using an electric mixer. Continue mixing for about 1-2 minutes, until the mixture is nice and creamy. Add in the juice of three limes and the juice of 1/2 lemon, and mix until it’s all combined. Finally, add the eggs to the mixture and, once again, mix until it’s just combined. It’s really important not to overmix it once the eggs have gone in, because it can cause cracks in the cake while baking. So important tip: Do not overmix.
Once the mixtured looks something like the picture above, pour it over the cookie crust you baked earlier. Like I said earlier, because I decided not to use a water bath while baking the cheesecake, I had to go for another option. I placed an oven tray at the bottom of the oven and put three cups of boiling water in it just before putting the cheesecake into the oven. Place the cheesecake just above the middle of the oven and bake it for 50-65 minutes, or until the edges are set but the center is still a bit wobbly. Then, turn off the oven, and prop the door open about 10 cm. and keep the cheesecake in the oven for 30 minutes. After this step, remove the cake from the oven and let it cool completely on a cooling rack, and let it cool in the fridge overnight afterwards.
Of course, one of my dogs Storm came to have a look (and checking if I’d drop anything on the floor), always the beggar but absolutely adorable.
Hey it’s the next day! I decided not to go crazy with the garnish on the cake. You could choose for whipping cream, but since me and my mother are not a big fan of that, I opted for something simpler. I sliced 2 limes and cut the slices in half, and I cut the cake in 16 pieces, placing half a lime slice on every piece. I think it looked lovely, and more importantly, very tasty!
Next step: dig in! Honestly this was such a lovely, fresh tasting cheesecake. The lime and lemon flavours really stand out and make it a great summer cake. Be careful though, once you start eating it, there’s no going back, and you might end up becoming a cheesecake addict just like me!