Sunny Day on the Farm
It’s such a gorgeous day!
I love the sweet-fresh flavour of lime, and this is the time of year to perk up our tastebuds!
This is a fabulous recipe for Lime cheesecake that I originally published in Eat Drink magazine. Enjoy!
Lime Cheesecake with Lime curd topping
Cheesecake
Crust:
1 1/2 cup (375 mL)s gingersnap cookie crumbs
1/4 cup (60 mL) butter, melted
Filling:
2 x 8 oz (250 g) packages cream cheese, softened
1 1/4 cup (310 mL) granulated sugar
4 eggs
2 cup (500 mL) sour cream
1/2 tsp (2.5 mL) salt
1/3 cup (75 mL) fresh lime juice
Lime curd topping:
2 eggs
2 egg yolks
2/3 cup (150 mL) granulated sugar
1/2 cup (125 mL) fresh lime juice
1/4 cup (60 mL) butter, cut into cubes
1. Heat oven to 325 ° F (160° C). Spray a 9-inch spring form pan with cooking spray. Place on baking sheet.
2. Make the crust. Combine the cookie crumbs with the melted butter, and press into the bottom and just a little bit up the sides of the spring form pan. Place in oven and bake for 12 minutes. Let cool.
3. Meanwhile make the filling: with an electric mixer beat the cream cheese until it is smooth. Beat in the sugar and the eggs. On low speed mix in the sour cream, salt and lime juice. When the filling is thoroughly mixed, pour onto the cooled crust. Keeping the spring form pan on a baking sheet, place in the oven and bake for 1 hour. The edges will just be starting to brown, and the center will be soft. Cool to room temperature. Refrigerate at least six hours before serving.
4. Lime curd: whisk the eggs, egg yolks, granulated sugar, and fresh lime juice in a stainless steel bowl until smooth. Place bowl over pot of simmering water, cook and stir with a wooden spoon until mixture is thick and coats the back of a spoon, about 12 minutes. Turn heat off. Add butter a few cubes at a time, stirring each piece into curd completely before adding more. Pour curd into a non-metallic bowl, cover with plastic wrap and refrigerate until cool. Spread on top of cheesecake before serving. Garnish with wedges of fresh lime.
