Much thanks to Material Maidel for allowing me to contribute to Kosher Cuisine. I have a lot of recipes that don't necessarily fit with my traditional gluten-free/vegetarian recipe writing so I look forward to posting those recipes here as well as others.
I came up with this recipe last year for a family member's birthday. The birthday person and my mom are both big fans of Key Lime Pie and Cheesecake so I decided to create the best of both worlds for the birthday dinner's desert. I actually juiced all the tiny little limes myself. It took a long time so I'd suggest using the bottled juice which can be found in the baking supply aisle of most markets near the sugar and lemon juice.
I garnished it with small wedges of key lime and whipped cream before serving.
Key Lime Cheesecake
2 8ounce packages cream cheese, softened
1 can sweetened condensed milk
4 tablespoons custard powder or 4 tablespoons cornstarch & ½ teaspoon vanilla extract
1/2 cup Key Lime Juice or more to taste
A few drops of green food coloring [if you want the cheesecake to be green-ish in color]
1 stick butter, melted
3 cups cracker or cookie crumbs [3 cups almond meal and 2 egg whites to make it gluten-free]
1 8 or 9 inch Springform Pan
Mix the crumbs and butter together then press in the bottom of the springform pan. Set aside.
Preheat oven to 325 degrees F.
Beat the cream cheese and custard powder together in a large bowl until smooth & creamy. Beat the sweetened condensed milk & eggs into the cream cheese mixture until well combined, scraping sides & bottom of the bowl with a spatula as needed. Stir in the Key Lime juice and food coloring. Beat mixture on high speed for 2 minutes. Pour into the springform pan. Smooth top with the spatula then place in the 325 degree F oven and bake for 30 minutes or until the center is set. Turn off the oven and let it sit in the oven for 1 hour. Chill for 2 to 3 hours or overnight prior to serving.
Serve with key lime segments, whipped or sour cream if desired.
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