318CENTRAL.COM COOKBOOK

DIEF’S KEY LIME CHEESECAKE …

by Chef Dief

Here we go, Foodies, I am going to give up my famous Key Lime Cheesecake recipe. You will get professional secrets that aren’t on any boxes or in any cookbooks used by Chefs. Using these tricks will help you make the perfect cheesecake.

You will need:

9” Springform pan
Mixing bowl
Mixer
Baker’s spatula
Measuring cup
Juicer
One bag Key Lime, yeah
Heavy duty foil
Non Stick foil
Non Stick butter spray

Filling:

Three packages Philadelphia cream cheese
Three eggs
1 cup sugar
Half cup Key Lime juice (fresh squeezed Key Limes only, they are much tarter than normal limes)
1 teaspoon vanilla

Crust:

Keebler graham cracker crumbs
7 tablespoons butter
2 tablespoons sugar
Pinch salt

Set oven to 350°. In a bowl, put 2 cups of the graham cracker crumbs, then add 7 tablespoons of melted butter, sugar and salt. Stir with a whisk leaving no lumps. Spray side of pan with non-stick spray. Tightly wrap the bottom of the springform pan with non-stick foil and insert into springform and close. Form the crust in the springform pan, going two thirds of the way up the pan sides. You can make a clean edge with a knife. Bake at 350° for five minutes, take out and let cool.

Let the cream cheese and the eggs come to room temperature, this is very important. Mix in one egg at a time, and as soon as the egg is mixed, add another and mix as little as possible, add the sugar and the Key Lime juice along with the vanilla and continue until completely mixed. Pour into the baked shell.

Cover the bottom and the sides of the springform pan with two sheets of heavy duty aluminum foil, make sure the aluminum foil comes up over the sides and there are no holes. If Water gets into the springform your pie will be ruined. In a larger pan than the springform, fill with water until it comes two thirds of the way up on the sides of the springform pan to create a water bath. Bake for 60 to 70 minutes in the oven until the top gets brown. Baking the cheesecake in a water bath will stop the cheesecake from cracking.

Let the cheesecake cool on a cake rack for 15 minutes, then open and remove the springform. After the cheesecake has come to room temperature, refrigerate.

To make the whipped cream, use 1 quart of heavy whipping cream and one cup of sugar along with a teaspoon of vanilla and mix until very firm. Serve each piece with a large dollop of whipped cream. The cheesecake will have much more flavor if you let it sit outside of the refrigerator for 15 minutes before serving. You will get eight servings from this cheesecake.

Bon appétit!

Chef Dief

 

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