Key Lime Cheesecake When tossing around ideas on what to take to our friends' house for dinner this weekend, my husband suggested key lime cheesecake. So, I googled some pictures and found one that looked good. I landed on cheesecakefactorymenu.com. Just from the look of things, the sight seems to be unofficial, so although I got the recipe from this site, I don't think it's an actual Cheesecake Factory recipe. The original recipe made a large cheesecake, which would have been too much, so I adjusted amounts and made a 7-inch cheesecake. After adjusting, the recipe only called for 3 tablespoons of lime juice, and that just didn't sound like enough to give something like this much lime flavor or kick. So after making it with the 3 tablespoons of key lime juice, I thought a nice thin limey glaze on top would help, just in case. So I found a recipe for a lemon glaze on Creative Culinary, and substituted key lime juice for the lemon juice. The cheesecake tastes perfect. It's creamy, but not wet; tart, but not sour. It's a good key lime cheesecake, if that's what you're into. Me, I usually like chocolatey or caramely cheesecakes best, but I was able to eat a healthy slice of this and enjoy it. The interesting thing to me about this cheesecake, is how beautifully shaped it is. I'm wondering if it's the 3 tablespoons of flour, along with the water bath, that allowed it to rise and stay as high as it did. I love that it didn't get that high outside ridge with the sunken middle, and it's so tall. I will have to try the flour in other recipes to see if I get similar results. Note: cheesecakefactorymenu.com is no longer a working site, so I guess I'll have to be glad I got their recipe before they stopped doing what they do. Key Lime Cheesecake --adapted from cheesecakefactorymenu.com Ingredients: Crust 1 cup graham cracker crumbs 1/3 cup butter, melted 1 tablespoon sugar Filling 2 1/2 sticks (20 oz. total) cream cheese at room temperature 2/3 cup sugar 1/2 cup sour cream at room temperature 3 tablespoons flour 3 eggs at room temperature 1 1/2 teaspoons vanilla extract 1/4 cup heavy cream 3 tablespoons key lime juice (6 tablespoons if using regular lime juice) Glaze (adapted from Creative Culinary) 1/4 cup sugar 3/4 tablespoon cornstarch 1/4 cup water 2 tablespoons key lime/lime juice Topping/Garnish 1 cup heavy cream, whipped with 2 tablespoons powdered sugar (or make stabilized whipped cream) Sliced key limes/limes Directions: Mix graham crackers, melted butter, and sugar in a medium bowl or plastic bag. Pour into a 7-inch spring form pan that's been coated with non-stick cooking spray. Carefully spread crumb mixture evenly over the bottom and press firmly all over. Put a layer of heavy duty aluminum foil on the bottom and up the sides of the spring from pan as a protective barrier to keep the water from getting into the cheesecake. I also like to put my pan into an oven-proof plastic turkey bag (top open) and then put it in the water bath, just to ensure I don't get a soggy cheesecake. Preheat oven to 475 degrees Fahrenheit. Place a large shallow pan filled with 1 inch of water into the oven to create the water bath. In a large bowl (or the bowl of a standing mixer), beat the cream cheese with an electric mixer on low speed. Gradually beat in the sugar, sour cream, flour, and vanilla until smooth. Scrape down the sides of the bowl. Add the eggs, 1/4 cup heavy cream, and lime juice and continue to beat until the mixture is smooth and creamy. Pour the cheesecake filling into the spring form pan. Place the pan into the water bath in the oven. After 8 minutes, reduce heat to 350 degrees and bake for another 40 minutes, or until filling is puffed, set, and light brown. Remove from oven and from the water bath, and allow to cool on a wire rack. Once cooled to room temperature, take the foil off, put a paper towel over the pan, and then cover with the foil (you can use a new piece of foil, but reusing is just as good). Refrigerate overnight. For the glaze, combine the sugar, cornstarch, water, and lime juice in a small pan. Mix until smooth. Bring to boil over medium heat, stirring constantly. Cook for 3 minutes. Cool/chill until cool, but not set. Pour cooled glaze into the center and spread evenly with an offset or rubber spatula. Refrigerate until glaze is cold and firm. Run a clean, thin knife around the edge of the pan, and then remove the collar of the springform pan. Pipe whipped cream around the top of the cheesecake, if desired. Garnish with lime slices. Refrigerate until ready to serve. Makes about 8 servings Paper umbrellas under plastic wrap keep whipped cream pretty.
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