We are making a cheesecake today!
This particular variety is, in fact, a Key Lime Cheesecake, and it is the perfect dessert to celebrate the end of summer.
Key Lime Cheesecake is exactly what it sounds like. It is a classic cheesecake, pumped up with the refreshing taste of lime juice and zest. A graham cracker crust is absolutely essential. And, also, this may or may not be a cheesecake with which I won an office bake-off (spoiler: it is!)
Now, look. I am no master baker. For a long time, cheesecake seemed like one of those dishes that you just leave up to the professionals. I first dipped my toes into the cheesecake world with a pumpkin cheesecake around Thanksgiving a couple of years ago and it went surprisingly well and was also insanely delicious. Fast forward to today, I am no longer totally petrified of cheesecake, thanks to a few key tricks I learned. For a smooth and creamy cheesecake that sets up perfectly, doesn't run all over the oven and doesn't crack down the center, always be sure to do the following:
- Bring ALL ingredients to room temperature, and make sure your cream cheese is very well softened (but not melted). Room temperature ingredients blend together so much better, and things are less likely to seize or congeal.
- If you are making a homemade crust, such as graham cracker, chocolate wafer or ginger snap crusts, be sure to pack it into the bottom of the pan VERY well. I like to use the bottom of a measuring cup. This ensures the crust goes out to and up the edges, and also has no cracks or holes.
- Do not over mix ingredients. Mix until smooth and thoroughly combined, but do not whip at high speed! Whipping the ingredients will introduce air bubbles into the batter, which burst in the oven and ultimately lead to the dreaded crack down the middle.
- After making the filling, tap the bowl on the countertop with some force about 30 times before pouring into the crust. The purpose of this is again to release any lingering air bubbles.
- Double line the outside of your springform pan with aluminum foil. You want to be absolutely sure that no filling will run out and no water from your water bath seeps in. The water bath should come up about halfway to the foil line.
All you need to do is follow these techniques, as well as being sure to follow any written measurements, for a truly irresistible cheesecake. This cheesecake is sooo creamy, yet is still light and refreshing from the citrus. The graham cracker crust is a perfectly sweet compliment to the tart lime juice. If you like whipped cream, feel free to garnish the top with a few squirt of whipped cream! I needed to make sure this particular cake traveled well, so I decorated it simply with a few extra graham cracker crumbs and a lime wedge!
The upcoming holiday weekend is the perfect time for a big baking adventure, and I think you are ready for cheesecake!! Let's get cooking.
