Food Share: Week 3

Feb 25, 2013 by Lauren

Last Friday was National Margarita Day.  (Seriously.  Who comes up with this stuff?)

It ended up being a funny coincidence because I’d recently found blood oranges at the grocery store, which meant it was time for my very favorite drink, courtesy of Peace Love and French Fries.  Unfortunately, I had no one to drink them with, as Adam doesn’t like margaritas.

So, Friday we had a party.  Yes, just for margaritas.

Buuuuut, I got a little excited and thought I’d also make my first (EVER) cheesecake.

It was AWESOME.

I, however, have not been so awesome when it comes to taking photos of all my delicious food and cocktails.  To make up for it, I’m sharing the recipe as my Food Share of the week.

 

Key Lime Cheesecake

(adapted from Food Pusher)

Ingredients:

Crust

1 cup graham cracker crumbs
1/3 cup butter, melted
1 tbsp. sugar

Filling

2 1/2 sticks (20 oz.) cream cheese at room temperature
2/3 cup sugar
1/2 cup greek yogurt at room temperature
3 tbsp. flour
3 eggs
1 1/2 tsp. vanilla extract
1/4 cup heavy cream
3 tbsp. key lime juice (7 tbsp if using regular limes)

Glaze

1/4 cup sugar
3/4 tbsp. cornstarch
1/4 cup water
2 tbsp. lime juice (either kind)

Directions:

1. Preheat oven to 475 degrees.
2. Mix crust ingredients in small bowl.  Spray 7-inch springform pan with Pam.  Press crust mix evenly into pan.
3. Place 2 layers of heavy-duty aluminum foil around the bottom and up the sides of the pan to prevent water from entering.  Put 1 inch of water in a shallow pan to create the water bath.
4. In large bowl, beat cream cheese on low.  Gradually add in sugar, greek yogurt, flour and vanilla and mix until smooth.  Add eggs, heavy cream and lime juice and continue to mix until smooth and creamy.
5. Pour cheesecake filling into the pan.  Place pan into the water bath and put in the oven for 8 minutes.  Then turn down the heat to 350 degrees and continue to bake for another 40 minutes.
6. Remove from the oven and water bath and cool on wire rack.  Once cooled to room temperature, remove foil from sides and bottom, put paper towel over the top and cover in foil.      Refrigerate overnight (or if you didn’t read this far ahead because I didn’t either, place in the freezer for 2 hours, then refrigerate as long as you can before serving).
7.  For the glaze, combine the ingredients in a small pan, mix until smooth.  (Note: if you didn’t read this far ahead either are making this and realize you do not have cornstarch in your house because I didn’t either, don’t fret.  Make it anyway, the glaze will be runny but still worth using!)  Bring to a boil over medium heat, stirring constantly.  Boil for 3 minutes then remove from heat and cool/chill until cool but not set.  Pour onto center of cooled cheesecake and spread with rubber spatula.  Refrigerate until ready to serve.

 

I know this is a lot of steps and might seem overwhelming but, I promise, IT’S WORTH IT.