This treat has the creamy indulgence of your classic cheesecake, with the refreshing kick of Key Limes.
Spring is just around the corner! I can feel it. We are consistently hitting positive temperatures every day now, and I’m driving around town on more concrete than ice. I have Spring Fever so bad, I can taste it! I’m pretty sure most of the Sunday Supper contributors feel the same way, that’s why we are doing a Spring inspired Sunday Supper!
And I didn’t even realize it until earlier this week – but this would be posting on “St. Patty’s Day.” If you want, you could add a few drops of green food coloring to this to get it in the spirit of things.
To begin this lovely dessert, you’ll need 1 1/2 cup of crumbs, and not just any crumbs, but Biscoff cookie crumbs! If you can’t find these cookies, graham crackers are perfectly acceptable. Pulverize the cookies in your food processor or crush them with a rolling pin.
Line the bottom of a spring form pan with parchment paper. Set it aside.
Place the crumbs in a bowl, and pour in 6 tablespoons of melted butter.
Stir those together and press them into the bottom of your pan.
Stick that in the fridge and let it cool.
Preheat your oven to 300 degrees.
Begin juicing your key limes. If you can’t find key limes, you can use regular limes, but trust me, Key Limes are the bomb! You’ll need 1/2 cup of the juice.
In your mixing bowl, combine 3 blocks (24 ounces) of room temperature cream cheese, and a tablespoon of cornstarch.
Add in a tablespoon of zest from the limes.
And 1 cup of sugar.
Beat these together until smooth and creamy – be sure to scrape the sides of the bowl with a spatula.
Beat in 3 eggs, one at a time, until each egg is just combined. once they are combined, slowly pour the lime juice into the batter with the mixer going. As soon as it is combined, stop mixing.
Pour the mixture into the pan over the crust. Bake this for 55-65 minutes or until the cheesecake is set. (To help aide in preventing cracking, bake with another baking dish half-filled with water on a lower shelf)
When the baking is done, turn off your oven, and let cheesecake set for 30 minutes with the oven door open 4-5 inches. Then remove it from the oven to a cooling rack, and when cheesecake is near room temperature, cover it and refrigerate overnight.
The next day, enjoy this heavenly, decadent and refreshing dessert! Dust it with some powdered sugar before serving if you like.
- 1½ cup Biscoff Cookie crumbs
- 6 Tb melted butter
- 24 ounces cream cheese, room temperature
- 1 cup sugar
- 1 Tb fresh Key lime zest
- 1 Tb cornstarch
- 3 eggs
- ½ c fresh Key lime juice
- Powdered sugar for dusting, optional
- Combine the cookie crumbs and butter in a small dish. Pour them into spring-form pan that is lined with parchment paper. Press them down firmly. Refrigerate. Preheat your oven to 300 degrees. Juice and zest your limes.
- In a large mixing bowl, blend the cream cheese, cornstarch, sugar and lime zest until smooth. (Be sure to scrape bowl to make certain everything is mixed.)
- With the mixer going, gradually add the three eggs, one at a time, incorporating each before adding the next. Again with mixer going, VERY SLOWLY pour in the lime juice, mixing until it is just mixed.
- Pour the mixture into your crust, and bake for 55-65 minutes or until the cheesecake is set.
- When the baking is done, turn off your oven, and let the cheesecake set for 30 minutes with the oven door open 4-5 inches. Remove it from the oven and place it on a cooling rack. When cheesecake is near room temperature, cover it and refrigerate overnight.
- Serve with a dusting of powdered sugar on top.
*If you don't have access to Biscoff cookies, graham crackers can be used instead.