Kitchen Through The Lens: Key Lime Cheesecake

graham cracker crust

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.

a graham cracker crumb crust

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?

key limes, i'm not sure what makes you so special?

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.


key lime cheesecake

Apparently the difference is that key lime juice is more aromatic and it’s more intense in flavor.

Um. Okay.

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.

Kitchen Through the Lens: Strawberry Shortcake

your dessert is jealous of my dessert. unless your dessert is a brownie sundae.


I really love dessert.

I also love fruit.

Fruit in my dessert? Well, let’s just say I’m not always a fan.

I know, I know… But, really? It’s just the way I’m wired.

I decided to branch out a bit with this one. Explore new dessert horizons.

Strawberry shortcake.


A rather photogenic fruit, am I right? So red and lovely and even on their own, so sweet and perfect on a warm summer day. They don’t need anything else. I’m not sure why we decided we can’t just let fruit be fruit and dessert be chocolate.


I recruited a helper-slash-hand-model from my pool of offspring. I selected the only one I trust with sharp objects.

pour some sugar on me

Strawberry shortcake is actually really easy to make. Cut off the stems of the strawberries, quarter them and add sugar. Let the sugar and strawberries work their mojo while you do the rest of the fun stuff.

just grab 'em in the biscuit

Like make biscuits. OH THE HEAVY CREAM.

This recipe called for just putting the dough-type-substance in an 8″ square pan and then cutting it into six pieces. NO WAY. I wanted actual pretty, round photogenic biscuits, baby.

These dense, very lightly sweetened biscuits made the perfect backdrop to those sweetened berries and rich (homemade!) whipped cream.

I could eat those biscuits alone, actually.

(I, uh… did, actually… the next day.)



The kids were pretty enthused with this week’s project (I excluded them from margarita night, so I had some making up to do!). These shortcakes were the final touch on a fabulous, if I do say so myself (and I do!), meal. It was one of those evenings where I felt like, Whoa. I may figure out this kitchen thing after all*…

*You may not want to bet money on that.