When I originally put key lime cheesecake on my list, I selected a recipe I was sent for a vegan key lime cheesecake but the funniest thing happened.
I remembered I wasn’t vegan.
Also? I like the cream cheese part of cheesecake.
Also? I decided to make this cheesecake as a thank you for the folks who work in my mom’s office for their support – monetary and just general enthusiasm – for my participation in the Avon Walk for Breast Cancer.
So, I made a non vegan recipe.
The kids saw key limes in the store the other day. A one pound bag of key limes? Not too pricey. Cream cheese, on the other hand, kind of is. FYI, I almost always use neufchatel instead of regular cream cheese. I’ve never detected a difference in the quality of cheesecake and because of that, I kinda figure, why not reduce some of the unhealthy where you can?
Dear key limes (and graham cracker crumbs on my counter. Oy).
Not gonna lie, I feel a bit punk’d by the idea of key limes. They’re tiny little lime wannabes that produced very little juice and a whole lotta seeds. And one pound of key limes barely produced the 2/3 cup of key lime juice I needed.
(Later, I found this was okay – I think using the full amount would have made them TOO tart – this was just the right sour)
To juice the key limes with greater ease, I rolled them on the counter first, pressing hard against the lime with the palm of my hand, hoping to kinda squash all that juice out of the pulp.
It sort of worked.
Apparently the difference is that key lime juice is more aromatic and it’s more intense in flavor.
The end result (and I only had one bite – I told y’all I was sending this cheesecake elsewhere!) was tasty. It was a nice warm weather kinda cheesecake.
But I’m guessing using regular limes, though far less fancy sounding, woulda been WAY. EASIER.