This was our contribution to the Super Bowl party this year. It turned out yummy! Rob thought it was a little too tart, but I thought it was just right. If you are expecting a rich traditional cheesecake, this isn't it. Look for Key Lime juice at the grocery store, it really makes all the difference. I used Brian & Kim's glaze recipe from the Hendricks Family Cookbook. I think it added the perfect touch to the whole Key Lime experience and taste. I had a piece two days later and it was even better, so if you can make this ahead of time it is definitely worth it.
Ingredients
1 3/4 cups Nilla Wafer crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1/4 cup sour cream
1 teaspoon vanilla
1/2 cup Key Lime juice (or about 5 fresh limes)
3 eggs, plus 1 egg yolk
1/2 cup frozen limeade concentrate, thawed
4 teaspoons lime juice
1 Tablespoon cornstarch
1 Tablespoon honey
1 teaspoon lime zest
whipped cream (for dolloping later)
sliced limes, optional (for garnishing)
Directions
Preheat oven to 350 degrees F
Make the crust by combining the graham cracker crumbs with the butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Press the crumbs onto the bottom and about one half of the way up the sides of an 9-inch springform pan. You don't want the crust to to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
In a large mixing bowl, combine cream cheese, 1 cup sugar, sour cream and vanilla. Mix with an electric mixer until smooth. Add the lime juice and eggs, one at a time, and continue to beat until smooth and creamy. Pour the filling into the baked crust. Bake for about 60 minutes, or until done.
Remove from oven, run a thin knife between the crust and the pan and set aside to cool.
Meanwhile prepare the Honey Lime Glaze.
In a small saucepan stir together the limeade concentrate, lime juice, cornstarch, honey and lime zest. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Pour over cheesecake. Garnish with lime slices, if desired.
When the cheesecake has come to room temperature, put it into the refrigerator to chill for at least four hours, preferably overnight.
Once the cheesecake has chilled, remove the pan sides and serve with a generous dollop of whipped cream on top.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Thursday
Pumpkin Cheesecake
This is far and away THE BEST pumpkin cheesecake I've eaten. It's a little more work, but totally worth it!
This recipe fills a 9-inch springform pan to the tippy-top!
Use your favorite crumb crust.
I like to use a mix of gingersnap cookies and Nilla Wafers in mine. Graham crackers work fine too. If you use graham crackers you might want to try adding in a little cinnamon to make your crust sing.
INGREDIENTS:
1 1/3 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon table salt
1 can (15 ounces) pumpkin, dried (see note)
1 1/2 pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
2 tsp vanilla extract
4 eggs
1/4 cup sour cream
Prepare your favorite crumb crust in a 9-inch springform pan, pre-bake and set aside to cool.
FOR THE FILLING: Whisk sugar, spices, and salt in small bowl; set aside.
To dry pumpkin: Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.
In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition.
Add pumpkin and vanilla and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 2 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add sour cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.
Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 150 degrees on instant-read thermometer, about 1 1/2 hours.
Carefully set roasting pan containing hot water & cheesecake on wire rack. Use a thin blade to loosen cake from sides of pan. Cool until water is just warm, about 30 to 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve with whipped cream.
This recipe fills a 9-inch springform pan to the tippy-top!
Use your favorite crumb crust.
I like to use a mix of gingersnap cookies and Nilla Wafers in mine. Graham crackers work fine too. If you use graham crackers you might want to try adding in a little cinnamon to make your crust sing.
INGREDIENTS:
1 1/3 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon table salt
1 can (15 ounces) pumpkin, dried (see note)
1 1/2 pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
2 tsp vanilla extract
4 eggs
1/4 cup sour cream
Prepare your favorite crumb crust in a 9-inch springform pan, pre-bake and set aside to cool.
FOR THE FILLING: Whisk sugar, spices, and salt in small bowl; set aside.
To dry pumpkin: Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.
In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition.
Add pumpkin and vanilla and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 2 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add sour cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.
Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 150 degrees on instant-read thermometer, about 1 1/2 hours.
Carefully set roasting pan containing hot water & cheesecake on wire rack. Use a thin blade to loosen cake from sides of pan. Cool until water is just warm, about 30 to 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve with whipped cream.
Monday
Rebecca's Perfect Lemon Bars
EVERY time I eat these I am amazed all over again at their yumminess. They are light and lemony with just the right combination of tart and sweet.
We served these at Emily & James' wedding reception.Crust:
2 c flour
1/2 c powdered sugar
2 sticks cold, unsalted butter, cut up
1 tsp vanilla
1/4 tsp salt
Heat oven to 350 degrees. Line a 9x13 pan with non-stick foil, letting foil extend about 2 inches above ends of pan. Put flour, powdered sugar, butter, vanilla and salt in food processor, pulse until small crumbs form. With lightly floured fingers, pat over bottom of prepared pan. Bake 18 minutes, until pale golden.
Filling:
2 c granulated sugar
2 Tbsp cornstarch
5 large eggs, at room temperature
1 Tbsp, freshly grated lemon peel
1/2 c fresh lemon juice
2 Tbsp unsalted butter, melted
1/2 tsp salt
Garnish: powdered sugar
Beat sugar and cornstarch in a large bowl with mixer to blend. Beat in eggs, one at a time, beating well after each addition. Add lemon peel and juice, butter and salt; beat until well blended. Pour over hot crust. Bake 20-22 minutes until set. Cool completely (will take about 45 minutes). Refrigerate for 1 hour. Dust with powdered sugar. Lift foil by ends to a cutting board. Peel back foil and cut into squares. Serves 24.
This recipe comes from the Naperville Sixth Ward Relief Society Cookbook and was submitted by R. C.
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