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alpharaposaChristmas dessert this year was key limes all the way. I'm posting the recipe for the cheesecake below:
Key Lime Cheesecake (gluten-free recipe)
Crust:
1 1/4 cup almond meal
3/4 cup flaked coconut (note: if coconut is unsweetened, add a tablespoon or two of sugar)
1 stick butter (1/2 cup), melted
Combine the ingredients in a bowl, mix thoroughly, then press into the bottom of a 9" springform pan. Bake at 325 for 10-15 minutes until edges are golden. Cool thoroughly.
Cheesecake:
(recipe adapted from http://bakingbites.com/2009/04/vanilla-yogurt-cheesecake/)
8-oz cream cheese, room temperature
16-oz Greek-style yogurt, room temperature
1 cup sugar
4 large eggs, room temperature
1 tbsp fresh key lime juice
Blend all ingredients together in blender or food processor until smooth. Pour into springform pan over the pre-baked crust. Bake at 350 degrees for about 50 minutes. If the edges are golden and the center jiggles a little when you give the side of the pan a good smack, then it's ready. Turn off the oven and let it cool to room temperature. Once cooled, place in the fridge while preparing the topping of key lime curd.
Key Lime curd:
(Recipe found here: http://www.marthastewart.com/314085/key-lime-curd)
1/2 cup sugar
2 large eggs
2 teaspoons grated key lime curd
1/4 fresh key lime juice
4 tablespoons (1/2 stick) of unsalted butter, cut into small pieces
Combine sugar, eggs, zest and juice in a heavy bottomed pan over medium-low heat. Cook, whisking constantly, until it begins the thicken and the whisk leaves clear marks as you stir, about 10-12 minutes.
Remove from heat, add butter one piece at a time and whisk until combined. Pour mixture through a fine sieve into a glass bowl. Pour strained curd onto cooled cheesecake. Makes enough to cover the top of the cheesecake without running over. Return to fridge to set, serve when curd is cold.
This was my first time baking any cheesecake, and I was thrilled with how it came out! It's a little lighter and creamier than the standard cheesecake, but it carries the key lime flavor very well. The recipe makes about 12 modestly sized slices or 8 rather large ones.
Key Lime Cheesecake (gluten-free recipe)
Crust:
1 1/4 cup almond meal
3/4 cup flaked coconut (note: if coconut is unsweetened, add a tablespoon or two of sugar)
1 stick butter (1/2 cup), melted
Combine the ingredients in a bowl, mix thoroughly, then press into the bottom of a 9" springform pan. Bake at 325 for 10-15 minutes until edges are golden. Cool thoroughly.
Cheesecake:
(recipe adapted from http://bakingbites.com/2009/04/vanilla-yogurt-cheesecake/)
8-oz cream cheese, room temperature
16-oz Greek-style yogurt, room temperature
1 cup sugar
4 large eggs, room temperature
1 tbsp fresh key lime juice
Blend all ingredients together in blender or food processor until smooth. Pour into springform pan over the pre-baked crust. Bake at 350 degrees for about 50 minutes. If the edges are golden and the center jiggles a little when you give the side of the pan a good smack, then it's ready. Turn off the oven and let it cool to room temperature. Once cooled, place in the fridge while preparing the topping of key lime curd.
Key Lime curd:
(Recipe found here: http://www.marthastewart.com/314085/key-lime-curd)
1/2 cup sugar
2 large eggs
2 teaspoons grated key lime curd
1/4 fresh key lime juice
4 tablespoons (1/2 stick) of unsalted butter, cut into small pieces
Combine sugar, eggs, zest and juice in a heavy bottomed pan over medium-low heat. Cook, whisking constantly, until it begins the thicken and the whisk leaves clear marks as you stir, about 10-12 minutes.
Remove from heat, add butter one piece at a time and whisk until combined. Pour mixture through a fine sieve into a glass bowl. Pour strained curd onto cooled cheesecake. Makes enough to cover the top of the cheesecake without running over. Return to fridge to set, serve when curd is cold.
This was my first time baking any cheesecake, and I was thrilled with how it came out! It's a little lighter and creamier than the standard cheesecake, but it carries the key lime flavor very well. The recipe makes about 12 modestly sized slices or 8 rather large ones.
