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Limey Cheesecake

Limey Cheesecake recipe image
This Limey Cheesecake is the perfect balance of sweet and tart, featuring a rich, creamy filling made with sweetened condensed milk and fresh lime juice. The texture is incredibly smooth and luscious, set over a crunchy base for delightful contrast. It&# 226;ÂÂs a refreshing summer treat that requires no baking, making it an easy yet impressive dessert for potlucks, family gatherings, or a simple weeknight indulgence. The bright citrus notes cut through the richness perfectly, ensuring every bite is satisfying without being heavy. Serve chilled for the best experience.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 11.2
Dietary: Gluten-free
Description
This Limey Cheesecake is the perfect balance of sweet and tart, featuring a rich, creamy filling made with sweetened condensed milk and fresh lime juice. The texture is incredibly smooth and luscious, set over a crunchy base for delightful contrast. It&# 226;ÂÂs a refreshing summer treat that requires no baking, making it an easy yet impressive dessert for potlucks, family gatherings, or a simple weeknight indulgence. The bright citrus notes cut through the richness perfectly, ensuring every bite is satisfying without being heavy. Serve chilled for the best experience.
Ingredients
  • 14 oz sweetened condensed milk
  • 3/4 cup fresh lime juice
  • 2 cups heavy whipping cream, cold
  • 2 egg yolks
  • 2 drops green food coloring (optional)
  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 1/3 cup honey
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    Mix graham cracker crumbs, melted butter, and honey in a bowl until the texture resembles wet sand.
  3. 3
    Press the crumb mixture firmly into the bottom of a 9-inch springform pan or pie dish.
  4. 4
    Bake the crust for 8-10 minutes, then remove and let cool completely.
  5. 5
    In a large bowl, whisk together the sweetened condensed milk, fresh lime juice, and egg yolks until smooth.
  6. 6
    Add green food coloring if desired, stirring gently to combine.
  7. 7
    In a separate cold bowl, whip the heavy cream until stiff peaks form.
  8. 8
    Gently fold the whipped cream into the lime mixture using a spatula, being careful not to deflate the mixture.
  9. 9
    Pour the filling over the cooled crust and smooth the top.
  10. 10
    Refrigerate for at least 4 hours, or overnight, until set.
  11. 11
    Slice and serve chilled.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 11.2kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.9mg1%
Total Carbohydrate 3.6g2%
Dietary Fiber 0.2g1%
Sugars 0.6g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use fresh lime juice for the best flavor; bottled juice can be too bitter or acidic.

Ensure the whipping cream is very cold for best results.

Cover the cheesecake with plastic wrap while chilling to prevent it from absorbing odors from the fridge.

For a gluten-free version, use gluten-free graham cracker crumbs or almond flour for the crust.

Garnish with lime zest or slices before serving for extra presentation appeal.

Keywords: lime, cheesecake, no-bake, condensed milk, whipped cream, dessert, citrus, easy, summer, creamy, tangy, refreshing, chilled, potluck, make-ahead
Read it online: https://www.chefs-mate.com/recipe/limey-cheesecake/