No-Bake Key Lime Cheesecake

Thursday, July 20, 2017

I knew the moment I saw this recipe I had to try it.  Summers are hot and any time I find a yummy looking recipe where no baking or heat of any sort is required, I'm in.  I made this no-bake key lime cheesecake for the 4th and it was delicious!  Please note this requires 12 hours refrigeration time before serving, so plan ahead.  I'll definitely be making it again before the summer is over.

No-Bake Key Lime Cheesecake
(adapted from Martha Stewart Living)

1 cup finely ground graham cracker crumbs (from 9 crackers)
3 tablespoons sugar
1/2 teaspoon kosher salt
5 tablespoons butter, melted and cooled
2 8 oz. packages cream cheese, room temperature
1 14 oz. can sweetened condensed milk
1/3 cup fresh Key lime juice from about 16 limes, plus 2 teaspoons grated zest
1/2 teaspoon pure vanilla extract
1/2 heavy cream

1.  Whisk together cracker crumbs, sugar, and salt.  Stir in butter until mixture is well blended and holds together.  Press evenly into the bottom of a 9"springform pan.  (I used an 8" pan and it was fine.)  Freeze until firm 15 minutes.

2.  Beat cream cheese and condensed milk until fluffy, about 5 minutes.  Add lime juice, zest, and vanilla.  Beat 1 more minute.

3.  In a separate bowl, whip cream to stiff peaks.  Gently fold into cream cheese mixture.  Pour over chilled crust, smooth top.  Cover with plastic and refrigerate at least 12 hours and up to three days.

4.  Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen.  Enjoy!

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