tangy and bright lime cheesecake - just like key lime pie, but using regular limes.
Prep Time45 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr30 minutesmins
Course: Dessert
Servings: 10-12
Author: Trish Cowper | The In Fine Balance Food Blog (www.infinebalance.com)
Ingredients
2cupsvanilla wafer crumbsor graham cracker crumbs
6tablespoonsbuttermelted
38oz packages brick cream cheese, softened at room temperature
1cupsugar
1teaspoonvanilla extract
6ozblackberriesoptional
zest from two limes
6tablespoonslime juiceyou will need 3-4 limes depending on how juicy they are
3eggs
2tablespoonsGreek yogurt
Instructions
Preheat oven to 350. Since we will be baking this cake in a water bath, cover the bottom outside of the spring-form pan with aluminum foil to create a watertight barrier. Also find a roasting pan or other deep baking tray that will hold the spring form pan.
In a medium bowl mix together Nilla cookie crumbs with melted butter. Press into 8-inch spring form pan. Press slightly up the sides of the pan, about half inch. Bake at 350 for about 5 minutes to help set. Set aside.
In the bowl of a stand mixer, beat together cream cheese and sugar. Beat well until creamy and smooth. Beat in vanilla, lime zest and lime juice. Add eggs one, at a time, beating after each addition. Finally, gently stir in yogurt until just combined.
For water bath: heat a kettle full of hot water - about 1 L (4 cups) or more.
Pour cheesecake mixture into prepared crust. Place spring-form pan into the roasting pan and place whole thing in the oven. Once the water in the kettle is ready, carefully pour the hot water into the roasting pan so that it surrounds the cheesecake. Bake for 40-45 minutes. Cake should be firm but still slightly jiggly at the top. Turn off the oven and allow the cake to cool in the oven for about 30 minutes, then remove from oven and cool completely on a wire rack.
Refrigerate several hours or overnight before serving. Garnish with thinly sliced limes and fresh blackberries if desired.