LUNCH
Afternoon foodies!
What's better than homemade cheesecake? Homemade cheesecake for lunch! Obviously I'm breaking all the rules for health and fitness with this bad boy. We are invited to a "breaking in the backyard" potluck this Sunday so I decided to test out a new recipe for a Key lime cheesecake before hand. Maddy and I had a ball whipping up this last night and the result is pretty damn delicious. I altered the recipe quite a bit cutting out the sugar and flour and used a whole can of condensed milk instead and added shredded coconut to the graham cracker crust. The recipe below is my version and can be altered to your tart liking by adding more lime juice. Keep in mind that for more of the Key lime flavor (aroma) add more lime zest, add lime juice will only add tartness. This is the cheesecake that I took to work but for the party I will be adding whipped mascarpone frosting and strawberries to the top. YUMM-O! I didn't get to take many pictures of the cake since I was running very late, as always, for work this A.M. but here's a slice of heaven...
RECIPE:
Ingredients
* 1 1/2 cups graham cracker crumbs
* 6 tablespoons butter, melted
* 12 ounces cream cheese, softened
* 1 can of condensed milk (I used non fat)
* 1 tablespoon cornstarch
* 3 eggs or 7 egg whites if you want a "white" cake
* 1 tablespoon grated lime zest
* 1/3 cup key lime juice (more or less to your liking)
* 1/3 cup shredded coconut
Directions
1. Combine graham cracker crumbs with butter or margarine and shredded coconut. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
2. In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.
3. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
4. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.
3 comments:
Hey lady. Thanks so much for stopping by my blog! So far I'm loving yours...especially with all of the food porn-ish pictures, hehe :P
Don't even think for a second that you're breaking any rules with that cheesecake (for lunch). In my opinion, part of being "healthy" is avoiding deprivation at ALL costs. So cheesecake is a necessity, of course =)
Oh gosh, this looks so great! I gave up sweets for Lent, so this is REALLY making my mouth water :) Have a great day!
Hey! That cheesecake looks divine! Hehe, key lime and pumpkin were always my top favs for cheesecake flavors.
And thanks for commenting on my blog! It led me to yours!
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