Key Lime Cheesecake with Gingersnap Crust

Time: 2 hours plus another 4 to cool before serving

I love the muppets…. I have since I was a kid. This is a fun rendition of “Put the Lime In the Coconut”… Great to enjoy while eating this cake, or convalescing, if you have just seen the doctor…. This cheesecake is always a hit at brunch, for dessert or at high tea. Enjoy your day!

Music Selection: Muppets – Put the Lime In the Coconut

Crust Ingredients:

2 cups finely ground gingersnap cookie crumbs

¼ c. melted butter

Filling Ingredients:

2 – 16 oz packages of cream cheese

1 cup sugar

1 Tbsp cornstarch

Pinch of salt

½ cup sour cream

1/2 cup lime juice (freshly squeezed is best – I used 6 large limes)

1 Tbsp lime zest

3 eggs plus 1 egg yolk

1 tsp ground ginger

Topping Ingredients:

1 cup whipping cream

3 Tbsp fine sugar, like confectioners

1 tsp ground ginger

Directions:

Preheat oven to 350 deg F. Butter bottom and sides of a 9 inch springform pan.

Mix the gingersnap crumbs and butter together. Press into bottom and an inch up the sides of the pan with fingers. Put a baking sheet with foil underneath the springform pan and bake for 8 – 10 minutes until toasted and fragrant. Remove from oven and let cool. Lower oven temperature to 300 deg F.

To prepare the filling, mix the cream cheese, sugar, cornstarch and salt in a large bowl with beaters, until smooth and thoroughly combined. Add the zest and lime juice and mix. Add the sour cream, ginger and beat until combined. Slowly add eggs, beating until just combined. You do not want to overbeat the eggs. Pour the batter over the crust and smooth the top.

Fill a 9 x 9 pan with several inches of boiling water and place on lower rack in oven. Place cheesecake on middle rack above the rack with water and bake at 300 deg F for 50 – 55 minutes. Turn off the oven and crack the door. The cheesecake edges should be firm, but the middle should still jiggle. Remove the cheesecake and with a sharp knife, gently run it around the edges, but try not to tear it. Put cheesecake back in the oven, with door cracked, and let cool slowly for another 30 minutes. Remove cake from oven and let cool to room temperature. Then cover with plastic wrap and leave in fridge for another 2 – 4 hours.

When ready to serve, whip up the topping ingredients, until soft peaks. Decorate cake with the whipped cream and additional lime zest. Enjoy with tea or a good cup of coffee. This is a wonderful brunch or high tea dessert!

One Comment Add yours

  1. Looks ooey-gooey delish!

    Liked by 1 person

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