Halfway between key lime pie and cheesecake, this rich and creamy dessert pleases lovers of both. Made in a pie pan, it's thinner than standard cheesecake, which makes it easier to indulge without guilt!If key limes are not available, you can substitute regular (Persian) limes.
|1/2 cup||cream cheese (softened)|
|3 large||egg yolks|
|14 ounces||sweetened condensed milk|
|Grated zest of 2 key limes or 1 regular (Persian) lime|
|1/2 cup||plus 2 tablespoons key lime juice|
|9-inch graham cracker pie crust|
|1 cup||heavy cream|
|lime slices (as garnish)|
Position a rack in the middle of the oven and preheat to 350 degrees F.
Combine the cream cheese, egg yolks, condensed milk, lime zest, and juice in a food processor. Purée until smooth.
Pour filling into prepared pie shell and place on a baking sheet. Bake for 20 to 25 minutes or until the cheesecake has set. Remove from the oven and cool. Refrigerate at least 2 hours before serving.
Just before serving, whip the cream and sugar until just stiff. Transfer to a pastry bag and pipe decoratively onto the cheesecake. Slice and garnish each piece with a lime slice.