11/7/2023 0 Comments Key lime pie cheesecakeIt would be nice to have a more consistent cheesecake texture. I would make this again but I may try to figure out something better for the cheesecake layer. She said I could leave that part out on the next one. I would have to agree the Cheesecake portion doesn't have the consistency of Cheesecake. I ended up using pliers but I may get an official lime squeezing tool. It was not easy squeezing all those little limes. Excited to try out more recipes from this website now that I know how much of an absolute win this was. Other than that, I wouldn't change a single thing. So stir for about 5 mintues or so, so it stays somewhat liquidy and just pours easily onto the crust. It was very hard for me to spread it out and it stuck to the crust as I was laying it out and folding into it, bringing up the graham cracker and making it very messy. The only suggestion I have is for the lime custard, to stir it for about 4-5 minutes, not 8 as written because if its too thick it doesn't easily spread onto the crust. This recipe goes down as one of the best desserts I've ever made. You must follow the (very clearly written) recipe to a T and not make any modifications unless you have to. I gave it out to several different people and everyone was in absolute awe of it. For all of the people who've rated this below a 4 and had a million complaints, either you did something wrong or don't like the taste of key lime- in which case, you shouldn't be making this recipe. This cheesecake was absolutely phenomenal. ABSOLUTELY AWESOME! Way better than my old KeyLime pie recipe. I’ve been making KeyLime Pie since I was a child going to Sanibel Island in the winters and picked limes from the remnant KeyLime grove. I am not the biggest cheesecake fan when they are dense bricks of baked cheese - this is the polar opposite and tastes like a whipped limey summer dream. I made this over the weekend for brunch with my pod and it turned out divine! Light and creamy on top with a delicious layer of tart curd and crunchy graham cracker crust at the bottom. Release pan sides from cheesecake transfer to platter. Bake until topping sets, about 10 minutes. Step 6Ĭarefully spoon sour cream mixture over hot cheesecake smooth top. Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor blend well. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Stir first 3 ingredients to blend in medium bowl. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides. Cool to room temperature, stirring occasionally (mixture will thicken). Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes.
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