When your Mother-in-Law Gives You Limes…You Make Lime Cheesecake!
My mother-in-law has a smallish lime tree that contently grows in her garden. The tree always has these perfectly green limes asking to be used. Now, I’m not sure what the price for limes are where you live, but where I come from (Pretoria, South Africa), limes are laughably expensive. So, if you can get your hands on them for free, fill a large bag and don’t share with anyone! 😉
I had some cream cheese in the fridge, so I decided to make a cheesecake with these fragrant beauties.
My Go-To Citrus Juicer
Have I told you about the tool I use to extract juice from any citrus? It is actually called a wooden reamer. It is a little time-consuming using, because you have to remove the pips once you have juiced the citrus. But, I have found that it extracts the most juice from any citrus and that is a big win! The other plus for this dandy little tool is that it is inexpensive and fits your already too full drawer easily! You can get yours at most kitchenware stores or at some online shops. The price ranges from about R 50.00 – R 100.00
I have made a few cheesecakes – some baked and some not baked. A big frustration when it comes to baking cheesecakes is that the top sometimes forms a crack. This crack will not influence the taste of the cheesecake whatsoever and if you are adding any topping nobody would even see it, but who doesn’t want a perfectly smooth top? I have compiled a list of tips that I have picked up along my cooking experiences that will help reduce the chances of a crack forming on the top.
Tips for baking a cheesecake & preventing cracks from forming on the top:
• All ingredients should be room temperature when used.
• Don’t use the whisk attachment of your stand mixture. The paddle attachment should be used. The idea is not to beat in air, but rather to combine the ingredients.
• Don’t overbeat the filling (adding too much air). Resting for 5 minutes before adding it to the base is recommended.
• Cover the outside of the pan with 2 layers of foil & bake in a bain-marie. If you can’t bake it in a bain-marie, you can place an oven-proof container filled with hot water on the wire rack with the cheesecake.
• Don’t peek into the oven – the cheesecake might fall.
• The cheesecake is done when the edges are firm, but the centre is slightly wobbly.
• The cheesecake should be chilled for at least 14 hours before serving.
Coconut goes REALLY well with lime. I garnished the cheesecake with come candied lime peel, toasted coconut, and lime-infused cream cheese. You can add a dollop of whipped cream and lime zest to each slice should you want an easy garnish.