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Wellington, New Zealand
welcome to my corner of the blog world! i love zumba, scrapbooking, photography, watching movies, walking the hills of my suburb, my family, and life in wellington. take some time to have a look around and be sure to say hi!

Thursday, April 14, 2011

photostory friday: where limes collide


so here's how i came to make my VERY FIRST cheesecake

tara made this cheesecake and  told me about it via email and it sounded just DIVINE!

then friends of ours gave me a giant bag of limes



so what's a girl to do?

make her very first cheesecake.  EVER!!!


easy peasy biscuit base that gets cooked first


miss 14 juicing the limes



large quantities of cream cheese and sour cream
yummy to lick!


cheesecake mixture on top of base - cooked on low heat for 50 mins


candying the limes


sugaring the limes


sugaring the limes MACRO style!



hmmmmm - then when you leave the house, your husband (who has had NO part of the process up until this point) - takes the cheesecake out of the oven and pops the spring form pan and this giant crack [in the universe] appears!!!


grrrrrrrrr

but i couldn't be mad, coz when i came home, miss 14 says to me

"mum!  i didn't stuff it up!!!"
(she was in charge of the 50-minute cooking bit)

so when life gives you cracked cheesecake


you make a smiley face



KEY LIME PIE

BASE

150g digestive biccies finely crushed (graham crackers)
2 tablespoons sugar
50g butter, melted

FILLING

570g cream cheese (not low fat), softened
3/4 cup sugar
1 cup sour cream (not low fat)
3 tablespoons plain flour
3 large eggs
3/4 cup lime juice
1 teaspoon vanilla essence

CANDIED LIME

1 cup water
1 1/2 cups caster sugar
3-4 limes , thinly sliced

La Method

Preheat oven to 190 degrees (C)

Combine bisc crumbs and sugar, stir in butter. Pat mixture evenly onto the bottom and 1cm up the side of a buttered 25cm springform tin. Bake the base in the centre of the oven for 8 mins. Transfer pan to a rack and set aside to cool.

Beat together the cream cheese and sugar with an electric mixer until smooth. Beat in the sour cream and flour, then add the eggs one at a time, beating well after each addition.

Add the lime juice and vanilla, beat until smooth. Pour the filling over the base and bake for 15 mins, then reduce the temperature to 120 degrees and bake for 50-55 minutes or until the centre is BARELY set. Allow to cool on a rack, then refrigerate overnight, covered.

For the candied lime, place the water and one cup of the sugar in a pan. Boil until the sugar dissolves. Add the lime slices and simmer for 10 minutes. Meanwhile place the rest of the sugar on a flat tray.

Remove the limes from the heat , strain and dry on absorbent paper. Cool slightly then place one at a time on the tray of sugar to coat. Place around the edge of the cheesecake in an overlapping manner and serve.

...and here's a measurements converter for anyone who needs it!




Give me your best shot at Better in BulkPhotoStory Friday
Hosted by Cecily and Lolli

8 comments:

mandyb said...

i have always heard about key lime....thought it was alcoholic type flavour!!!
as for your one...it looks yummy!!! thanks for the recipe!!

Janine said...

that recipe looks good, love the expression on your cheesecake it made me smile. Gorgeous shots of you and the girls in the post below.

Grand Pooba said...

Cheesecake?! That is something I have never attempted! Looks delish!

Working Mum said...

I love cheesecake and limes, so this will be a must in my kitchen.

btw I've tried all the methods of preventing a cheesecake from splitting, but they don't work - creative toppings are the way to go!

debi9kids said...

Oh yum! I LOVE cheesecake and LOVE the lime twist on this one. Mmmmmmm

ps So cool that your link-within was for the Tuesday Blog Party as we're putting the final touches on the plans for this year!

Chris said...

Seriously...you can't just come and live here in Farmington Utah? Would it kill you?

No one is making me cheesecake here!

C said...

Haha. DW reference.

cat said...

Oh yummy - serious mouth watering over here.