Well, okay, perhaps not exactly exactly… In a perfect world, I’d have loved to make my cake using real Key limes, but unfortunately, I was never able to find any: apparently, Key limes are VERY hard to come across in my neck of the woods… if you, however, can easily get your hands on them where you are, then by all means, you should definitely be using them if you plan on giving this baby a go (which you totally should, if you want my advice).
Still, the standard limes still did a really good job at flavoring this cheesecake. An amazing job, even!
Honestly, I’m almost convinced that this bad boy has now officially become my favorite cheesecake in the whole wide world. I mean, it’s hard to name just ONE my favorite… cheescakes are all so freakishly delicious. I remember years ago at some corporate Christmas party, we were discussing our favorite desserts. I’d mentioned that cheesecake, any cheesecake, would definitely take the prize for me, because eating it was more than just a pleasant thing for my taste buds, it was an actual “physical experience”. People were a bit puzzled by such a bold statement, but one of the guests totally got me and said he felt the exact same way about this glorious treat. HA! So at least, I know I’m not the only one. To this day, I still feel that eating cheesecake is a true physical experience, probably better than… ahem well, you know…
So anyway, not to toot my own horn, but I think that to this day, this was one of my top culinary successes, at least as far as desserts are concerned. The cake came out sublime, even better than I’d hoped it would, absolutely perfect. If I was to do it again, I wouldn’t modify a single thing.
The texture of the filling is bang on: firm enough to hold its shape, but still super creamy and melt-in-your-mouth velvety. The tanginess of the lime and cheese coupled with the delicate sweetness of the white chocolate complement each other so well, it’s like they were created to be together. The crust adds this tiny little hint of crunch to the experience, without taking up too much space. It just gives your teeth a little something to keep them busy while your tongue and palate are working on the softer components. And finally, the white chocolate ganache that covers the cake gives the whole adventure a graceful, voluptuous and silky finale.
Honestly, I’m usually a fan of serving cakes at room temperature, but this one would be an exception to that rule. I found it to be particularly amazing straight out of the ice box, making it the perfect dessert for summer. Well, not only because of that, but also because it doesn’t require the use of the oven, and because it tastes so crazy refreshing, too!
It just TASTES like a beautiful, warm and sunny summer day.
Ingredients
FOR THE CRUST
- 2 cups (250g | 8.8oz) graham cracker crumbs
- 1/2 cup (100g | 3.5oz) light brown sugar, packed
- 1/2 cup (120g | 4.2oz) butter, melted
- 1 tsp pure vanilla extract, (store-bought or homemade)
- 2 tbsp lime zest*
- 1/4 tsp salt (I use Himalayan salt)
- FOR THE CHEESECAKE FILLING
- 3- (227g | 8oz) packages cream cheese, at room temperature
- 1/2 cup (100g | 3.5oz) granulated sugar
- 1 can (300ml | 397g | 14oz) sweetened condensed milk
- 1 cup (240ml | 8oz) whipping cream
- 1 cup (240ml) fresh lime juice*
- 2-3 tbsp lime zest*
- 1 cup (175g | 6.25oz) white chocolate, finely chopped
- 8 sheets gelatin (or 2 tbsp (11g) powdered gelatin)
- FOR THE WHITE CHOCOLATE GANACHE
- 1-1/4 cup (220g | 7.7oz) white chocolate, finely chopped
- 1/3 cup (80ml) whipping cream
- GARNISH
- 1 cup whipped cream
- 1 tbsp grated lime zest*
- 1 tbsp granulated sugar
Instructions
- Start by zesting, then juicing 8 limes. I strongly recommend that you use a microplane zester and a 2 in 1 lime and lemon sqeezer. These tools will make your life a whole lot easier!
FOR THE CRUST
- Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
- Combine the graham cracker crumbs, brown sugar, melted butter, vanilla extract, salt and about 2 tbsp of the lime zest in a large mixing bowl. Mix until well combined and press firmly at the bottom and about halfway up the side of the prepared pan. Set aside.
FOR THE CHEESECAKE FILLING
- Place the sheet gelatin to soak in a large bowl filled with icy cold water (if using powdered gelatin, sprinkle it over 1 cup of fresh lime juice so it has a chance to bloom).
- Whip the heavy cream until firm peaks form and reserve.
- Melt the white chocolate in a small mixing bowl and set aside.
- In a large mixing bowl, combine the cream cheese and sugar and mix on high speed with an electric mixer for about 2 minutes, until light and fluffy. Add the condensed milk and about 3 tablespoons of lime zest and resume beating until well incorporated.
- Pour in the melted white chocolate and mix on high speed until combined.
- Warm the lime juice over very low heat or in the microwave until barely just warm to the touch (and until gelatin is completely melted, if using powdered gelatin). It's important that the lime juice doesn't become hot or it would hurt/destroy the gelatin; lukewarm is what you're after.
- Remove the sheet gelatin from the water bath and squeeze it between your fingers to remove as much water as possible. Add the gelatin to the warm lime juice, stir until fully dissolved and then pour this into the cream cheese mixture. Resume mixing until it's well incorporated, then delicately fold in the whipped cream.
- Pour onto the reserved crust and spread evenly all the way to the side of the pan. Gently tap the side of your pan and give it a little shake to help the top settle and smooth out.
- Place your cake in the fridge until completely set, about 6 hours or better yet, overnight.
- FOR THE WHITE CHOCOLATE GANACHE
- In a small mixing bowl, combine the white chocolate and whipping cream and place that in the microwave for 30 seconds. Allow to rest for 30 seconds and then stir for 30 seconds. If there are still lumps of unmelted chocolate, repeat the process but for 20 seconds this time, and continue doing that until the chocolate is completely melted but not hot, and the ganache is well combined.
- Pour this right over the cheesecake and tilt the pan in a circular motion to spread the ganache all the way to the egde; tap the sides and give the pan a little shake like you did before to help make that top really smooth and even.
- Put the cake back in the refrigerator for about 15 minutes, until the ganache is set.
GARNISH
- Take the cake out of the pan and place it on a cake plate or stand.
- In a small bowl, combine a tablespoon of grated lime zest with an equal amount of granulated sugar and mix well; Decorate the cake with swirls of whipped cream (I used an open star Ateco #2) and sprinkle some of the sweetened zest over the rosettes, then garnish with slices of lime.
- Serve chilled.
Notes
*You will need to zest and juice enough limes to get at least 1 cup of juice, about 8 to 10 total.
thanks done share recipes to : https://eviltwin.kitchen/no-bake-white-chocolate-lime-cheesecake/