Quoted message said:I'm looking for a recipe for a key lime cheesecake,
preferably one with a really creamy consistency and
texture, not dense like an Italian cheesecake. Donna
Don't know if this one has the density you seek - we
like it. -nuke
Key Lime Cheesecake
Crust: 2 1/4 cup graham cracker crumbs
2/3 cup sugar 1 cup (or less) butter, melted
Filling: 1 cup fresh lime juice
3/4 cup water 2 envelopes unflavored gelatin 1 1/2 cup sugar
5 eggs, slightly beaten 2 tsp lime zest
4/2 cup butter, at room temperature 16 oz cream cheese, at
room temperature
5/2 cup heavy cream, chilled lime slices for garnish
Crust: Stir crumbs, sugar and melted butter in bowl. You may
need between
6/3 cup and 1 cup of butter depending on how firm you want
the base. Press over bottom and 1/3 way up sides of a 9-
inch spring form pan.
Filling: Combine lime juice and water in saucepan. Sprinkle
gelatin over top. Let stand 5 minutes to soften gelatin.
Stir sugar, eggs and zest into pan. Cook, stirring, over
medium heat until almost boiling, about 7 minutes or until
instant-read thermometer reaches 160 deg. F. Do not let
boil. Remove from heat. Beat butter and cream cheese in a
large bowl until well mixed, about 1 minute. Gradually beat
in lime mixture until well blended. Refrigerate, stirring
frequently, until mixture thickens enough to mound slightly
when dropped from a spoon, about 45 minutes. Beat chilled
cream in a chilled bowl until stiff peaks form. Fold into
lime mixture. Pour into prepared crust. Cover and
refrigerate until firm, about 3-4 hours. Run a thin knife
around inside of pan to loosen sides; remove side of pan.
Garnish with an arrangement of thin lime slices.
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