Thursday, August 24, 2006

Key Lime Cheesecake

For some reason I have gotten in the mood for Key Lime pie but I got this Cheesecake recipe via email group so I am going to try it this weedend but I might make a key lime pie too. This recipe looks good and since it is a Emeril recipe it most likely will be good. When I make the recipe I will put a picture up.

Key Lime Cheesecake
(recipe courtesy of Emeril Lagasse)

Yield: 10 Servings
1 cup graham cracker crumbs
3 tablespoons butter, melted
2 cups, plus 2 tablespoons sugar
1 envelope unflavored gelatin
3/4 cup key lime juice
4 eggs, at room temperature
2 egg yolks, at room temperature
2 tablespoons grated key lime zest
1 Ľ pounds cream cheese, at room temperature
2 egg whites, at room temperature
Pinch of salt
2 cups sweetened whipped cream

For the candied lime zest (optional)
1 cup simple syrup, (1 cup sugar and 1 cup water heated until sugar
Rind of 2 limes, julienned
12 sprigs of fresh mint

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the graham cracker crumbs, melted butter, 2
tablespoons of the sugar and mix well. Press the crust firmly over the
bottom of a 9-inch springform pan. Bake until lightly golden and fragrant,
about 8 minutes. Set aside on a rack to cool completely.
In a saucepan combine the gelatin and key lime juice and set aside until
the gelatin has softened, about 5 minutes. Heat over medium heat until the
gelatin is completely dissolved, 1 to 2 minutes. Add 1 1/4 cups of the
sugar, eggs, egg yolks and lime zest and whisk thoroughly to combine.
Continue to cook over medium heat, whisking frequently, until the mixture
thickens and is pudding like, about 4 to 5 minutes. Remove from the heat and
transfer to a heatproof nonreactive bowl.
In the bowl of an electric mixer fitted with a paddle attachment, beat the
cream cheese until smooth. While the mixer is running, add the hot lime
mixture little by little and beat until smooth. Transfer to a clean bowl and
cool completely, stirring frequently. Cover with plastic wrap and
refrigerate until chilled, stirring every 10 minutes, about 1 hour.
In a bowl of an electric mixer with a whip attachment, place the egg
whites, salt, and remaining 1/4 cup of the sugar. Whip on medium high until
stiff peaks form. Remove the lime and cheese mixture from the refrigerator.
Fold the egg whites into the lime mixture and blend gently but thoroughly.
Pour the mixture into the prepared crust. Cover with plastic wrap and
refrigerate until set, at least 4 hours and up to overnight.
Remove from the refrigerator. Run a sharp knife along the sides of the pan
and remove the springform. Spread the whipped cream evenly over the top of
the cake.

(Candied Zest (Optional)
While the cheesecake is chilling, make the candied zest for garnish: In a
saucepan over medium heat, combine the simple syrup and the lime zest. Bring
the liquid to a simmer and cook for 3 to 4 minutes. Remove the zest from the
liquid and cool on parchment paper.
Cut the cake into individual servings.
Garnish with candied lime zest and mint sprigs.

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