Here it is! In all it’s limey glory!
I’ve been aching to make a cheesecake for a long long time. Longggg time. Since Christmas maybe.
But I didn’t have a spring form pan. It was the last thing I needed to complete my little kitchen. I had a bundt pan, a madeleine pan, two muffin tins, a skillet, a food processor, a blender, a toaster, a jelly roll pan, matching ramekins, a tart tin…I had nearly everything. But I still didn’t have the means to make a cheesecake.
And if there is one thing I should be able to make, it’s cheesecake! I love cheesecake. I mean, I think nearly everyone loves cheesecake, but I really really love cheesecake. Like, I could be in the middle of a piece of chocolate cake and if someone said there was a slice of cheesecake available I would drop that cake in a heart beat to claim it. I’d eat cheesecake for breakfast lunch and dinner and be a happy camper. Or at least I’d be willing to try it. 😉
So I’m a cheesecake fan, and I’ve been thinking of making a cheesecake ever since December, and I finally bought some spring form pans…it was time!
We needed a creamy, soft, tangy, lime cheesecake. I understand that making a cheesecake can be involved. There’s a crust, a filling, a topping, it could crack, it could over bake. But take a breath and remember how awesome cheesecake is, how it will make your day a million times better, and jump in. You don’t have to squeeze a bajillion and one limes if you don’t want to. Use bottled lime juice! So what if the top cracks? (Mine did, I covered it up.) It’s worth it.
When this cheesecake arrived at our bible study last night (sans one slice, hehehe…I couldn’t help myself.) Everyone loved it. A few hadn’t heard of lime cheesecake, a few others had, but it didn’t matter very much because it was delicious. With a dollop of homemade lime curd on top (recipe coming later!) this cheesecake is irresistible.
I can’t wait til the cheesecake craving rears it’s delectable head once more. I can imagine this would be delicious with coconut or a mix of lemon and lime…there are worse fates in life than the search for the perfect summer cheesecake.
- 2 cups of lemon sandwich cookie crumbs (about 2 sleeves)
- 6 Tablespoons butter, melted
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 2 packages of cream cheese (8 ounces)
- 1 cup sour cream
- 1 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- zest of 1 lime
- 5 Tablespoons lime juice
- 2 Tablespoons flour
- 1 cup key lime or vanilla yogurt
- Lime Curd for topping (optional)
- Preheat oven to 350.
- In a food processor, place lemon sandwich cookies (lemon Lorna Doones or Lemon Oreos) and pulse until crumbs. Add the brown sugar and melted butter and pulse until combined. Press the crumb mixture firmly into the bottom and up the sides of an 8 inch spring form pan. Chill until ready to fill.
- In a mixer on medium speed, cream the cream cheese and sugar until smooth, scrape down the sides of the bowl and add the sour cream, juice, zest, flour, and vanilla extract. Beat until smooth. Add the eggs one at a time, beating after each addition.
- Pour the filling into the chilled crust and bake the cheesecake for 50 to 60 minutes. The middle will still be jiggly and soft. Turn off the oven and let the cake sit inside the cooling oven until it is able to removed to the counter top to cool completely. Cover and chill in the fridge for 4 hours at least. Spread the top with lime yogurt before serving.
- Top with whipped cream or lime curd to serve.