Suzy's Lime Cheesecake
Submitted by brownie2677
Suzy’s lime cheesecake with a toasted coconut crust and a mousse-light filling set with gelatin, whipped cream, and beaten egg whites. Brighter and airier than a baked New York style.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
60 minDo not expect a dense baked cheesecake here. Suzy’s recipe is closer to a lime cheesecake mousse: set with gelatin and lightened with both whipped cream and stiffly beaten egg whites folded into the cream cheese base. The result is airy, tangy, and almost fluffy enough to spoon.
The coconut crust is the giveaway that this version is a little different from the supermarket cheesecake. Shredded coconut, a touch of flour, and melted butter pressed into a springform and baked until golden. No graham crackers in sight. That toasted coconut layer balances the cool lime cream above, and fresh lime juice plus grated zest carry the brightness. A few drops of green coloring give it that retro Key lime hue. Plan ahead: the whole cake needs several hours in the fridge to set firm enough to slice cleanly.
Pro Tips
- Cook the egg yolk and water mixture over gentle heat. Boil it and you will scramble the yolks instead of building a smooth custard base.
- Make sure the gelatin fully dissolves into the warm yolk mixture. Any undissolved grains turn into rubbery flecks once the filling chills.
- Bring the cream cheese to full room temperature before beating in the gelatin custard. Cold cream cheese leaves stubborn lumps that no amount of mixing fixes.
- Fold the whipped cream and beaten egg whites in separately and gently. Mixing them in all at once knocks out the air that makes this cake light.
- Run a thin knife around the springform before releasing the ring. The coconut crust grips the edge.
Variations
Ingredients
Directions
CRUST:
Combine coconut, flour and melted margarine. Press on bottom of a 9-inch springform pan.
Bake at 350℉ (180℃). for 12 to 15 minutes until lightly browned. Remove from oven and set aside.
FILLING:
Soften gelatin in ¼ c. cold water. Set aside.
In a saucepan combine egg yolks, 3.4 cup water 3. 4 cup sugar. Stir over medium heat for 5 minutes. Remove from heat and add softened gelatin and stir until dissolved.
Beat cream cheese at low speed while gradually adding gelatin/ egg mixture until well blended.
Stir in lime juice, grated lime, few drop green coloring. Fold in whipped cream and stiffly beaten egg whites.
Pour filling over cooled crust and chill until firm. Remove from springform and garnish with grated lime rind.
In summer decorate serving plate with fresh mint leaves if desired.
Comments
I didn't use the green food coloring. I chose to serve this with a mango coulis (see recipe on this site) and garnished each slice with slightly sweetened whipped cream, toasted coconut flakes and lime slices.