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Key Lime Cheesecake
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.
Ingredients
| 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 |
| 1/3 cup | Sugar |
| lime slices (as garnish) |
Directions
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.
