One of my best friends is getting married today! And, if you’ve read the March issue of Bliss Babe Magazine or here, you know I’ve been in and to a lot of weddings in my life. I’m in this one–again. 😉 But of course, I’m completely psyched. Not only is this a really good friend (so glad I found you!!!), but the wedding is also in KEY WEST!!!
For me, this means beaches, sun, oceans, and exploring with my friends and family. For you, it means wonderful recipes inspired by the Keys! Hence, a brand new Key Lime White Chocolate Cheesecake.
I’ve never made key lime pie. And really, with my lemon pie/tart obsession, I really don’t need another fattening sugary habit to add to my regular repertoire (I’m sure that will happen in not too long). Also, on drafting weekend this month (I batch all of my blogging. Read about it here.), two of my best college girlfriends were in town visiting and one of them is OBSESSED with cheesecake. So, the key lime white chocolate cheesecake was born.
Cheesecake is something I make a couple of times per year. And while I know the main goal of making a great cheesecake is to avoid getting the cracks in the top, I haven’t yet mastered that. So for now, my main goal is just having something that’s tasty to eat. Lol. When I master the other part of it, I’ll let you know. 😉
This cake definitely doesn’t disappoint on being tasty. Eat it plain with coffee for breakfast, make minis in a muffin tin for an indulgent lunch treat, or decorate it with a large star piping bag full of thick whipped cream and candied key lime slices for a masterpiece of a dessert at a dinner party.
One thing though: Key limes are kindof a bitch. I never really considered how super small they are and that their size makes them ridiculous to juice. I have my very favorite press juicer from Williams Sonoma which is so easy to use. But even using a super good juicer I still had to press the lime half once, then re-position it in to get it pressed again because the limes are so small that the half-pressed lime would sit in the small space at the bottom of the juicer, still full of some delicious juice.
Other than that, this is a pretty easy recipe! So, in honor of my friend and her new hubby, without further ado….
Happy Cooking!
- 1 package Pamela's bite sized Graham Crackers
- 6 Tablespoons Butter
- 4 packages (8 ounces each) Cream Cheese, softened
- 1-1/4 cups sugar
- 4 Large Eggs
- ½ package white chocolate chips, melted and cooled
- 1 tablespoon cornstarch
- ½ cup key lime juice
- ½ tsp vanilla
- Put the Crackers in a baggie and pound them to a fine crumb. (I usually use a rolling pin.)
- Melt the butter and add to the crumbs in a medium bowl. Mix well.
- Press the mixture into the bottom of a 9 or 10" springform pan.
- Melt the white chocolate chips in a double boiler (or, if you're feeling lazy, the microwave works too.)
- Put Sugar and Cream Cheese into stand mixer and mix until incorporated.
- Add Eggs, Corn Starch, Chocolate, Lime Juice, and Vanilla. Mix well.
- Pour mixture over crust in pan.
- Bake at 325 for 60-75 minutes or until it no longer jiggles.
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