NEW! Google Custom Search

Loading

Chiff's Key Lime cheesecake

Wolverine's picture

*
Key Lime Cheesecake

Crust

2 Egg whites
3 Tbsp. Sugar
3 Cups dry, unadulterated (unsweetened) coconut, lightly toasted in the oven

3 lbs. Cream cheese
2 1/2 cans condensed milk (14 oz. Each)
1 cup Key Lime Juice
Rind of 2 Key limes, very finely minced
3 Tbsp. Corn Starch
5 Eggs
Preheat oven to 400 degrees.

To make crust, in a bowl, combine well the egg whites, sugar and coconut. Allow to sit for five minutes so the coconut will soften. Press into the bottom and all the way up the sides of a 10" springform pan that has been sprayed with vegetable spray. Make sure the crust is pressed evenly into the pan to the same level all around the pan, this is very important for presentation.

In a large capacity food processor, blend the cream cheese and to soften. Add the condensed milk, key lime juice and rind, corn starch and mix well with food processor. Stop the machine, add the eggs and mix only until the eggs are incorporated.

Pour into prepared pan, and place pan on jellyroll pan and bake at 400 for ten minutes. After ten minutes, reduce the oven temp to 225 and bake one hour longer. After one hour, turn off the oven and leave cake inside with the door ajar. Cool to nearly room temp in the oven to prevent cracks. Place in refrigerator and chill thoroughly.

This makes a FAB cheesecake.

This version is how the restaurant folks at Peppercorns liked it:

Wolvie's variation of Key Lime Cheesecake - 9" x 3" high pan

Crust

Regular graham cracker crust or chocolate crust, with lime zest to taste

2.25 lbs. Cream cheese
1 3/4 cans condensed milk (14 oz. Each)
1 cup Key Lime Juice
3 Tbsp. Corn Starch
6 Eggs
Preheat oven to 450 degrees.

Make crust as usual

Blend the cream cheese to soften. Add the condensed milk, key lime juice and corn starch and mixing well after each addition. Stop the machine, add the eggs one at a time, mixing well after adding each egg.

Pour into prepared pan, and 450 for 10 minutes. After 10 minutes, reduce the oven temp to 200 and bake one and 3/4 hours longer. After cake is done baking, turn off the oven and leave cake inside with the door ajar. Cool to nearly room temp in the oven to prevent cracks. Place in refrigerator and chill thoroughly.

Adele_'s picture

(post #38266, reply #1 of 3)

*
Just curious, how many people are going to find key limes? Hardly any in Central FLA & they are Key West limes.

Chiffonade_'s picture

(post #38266, reply #2 of 3)

*
Adele - you can substitute regular lime juice. I know there is supposed to be a profound difference between key limes and regular limes, but for the purpose of the cake, both types of juice work. I originally came up with this recipe using a bottle of key lime juice I got in a supermarket when visiting my mom in southern FL. As long as it's natural strength, that will work. If you can get regular limes, juice them until you have enough juice and proceed as directed. P.S. It's also easier to
i zest
a regular lime.

Wolverine's picture

(post #38266, reply #3 of 3)

*
Actually, you can get key lime juice, rather yellow (same as the limes) in the stores - in glass bottles. That's what I used.