Saturday, October 7, 2017

Mmmmmm, key lime cheesecake

Mrs. Wolves found a recipe for key lime cheesecake that I just had to try. Glad I did. You start with a cup of graham crackers (about nine) ground up into crumbs, 1/2 teaspoon salt, 5 tablespoons of melted butter, 1/3 cup of lime juice, 1/2 cup of heavy cream, 3 tablespoons of sugar, 16 ounces of cream cheese, softened, 1 can of sweetened condensed milk, 1/2 teaspoon vanilla and six limes. The limes should provide the juice, zest and lime slices.

So first we make the crust. Turn the graham crackers into crumbs in a blender, add the sugar and salt:

Soften the cream cheese in a separate bowl:

Melt the butter:

Mix the butter with the crumbs mixture:

Spray some cooking spray into a 9-inch springform pan:

Spread the graham cracker crumbs evenly across the bottom of the pan:

Put the pan in the freezer for 15 minutes so it will set. Meanwhile, add the sweetened condensed milk to the cream cheese:

Squeeze enough limes to get 1/3 cup of juice:

Like this:

Add that to the cream cheese and sweetened condensed milk:

Beat the shit out of that stuff:

No, seriously. Beat the shit out of it:

 Take the whipping cream and beat it:

Looks beat to me:

Mix the whipped cream into the beaten cream cheese:

Pour the mixture over the chilled crust, cover with plastic film and refrigerate for at least 12 hours. At this point, you will pretend that I didn't forget to take a picture of the finished product and you will enjoy the fuck out of a delicious cheesecake. No, seriously. Just do that.

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