For one of my friend’s birthday I made his favourite – chocolate espresso cheesecake – and because I still had some limes laying around I went ahead and made a lime cheesecake too. Since the chocolate espresso cheesecake was a gift I didn’t want to cut into it to take a picture, so all I have is a picture of the lime cheesecake. I’ll post the chocolate espresso cheesecake some other time.
One of the toughest things to find in Germany, online or otherwise, are graham crackers, which I think are just perfect (actually essential) for the crusts. Whenever any of my friends travel to the US I ask them to bring back graham crackers, if they have any spare space in their suitcases. If I don’t have any graham crackers left, I usually make the crust with a mix of plain butter cookies and McVities Digestive cookies (or biscuits if you’re British).
I used two pans – the smaller one was for the chocolate espresso cheesecake. It is so rich, you can only eat minute slices.
And for the fun of it I tried one with and one without parchment paper, after all you can remove the side of the pan easily, but since my last “greased pan debacle” I think I’ll go with parchment paper wherever possible.
- 8 tablespoons (120g) butter
- 3 cups (250g) graham cracker crumbs
- ¼ cup (32g) sugar
- 1½ cups (360g) full fat cream cheese
- 3½ oz (100ml) cream double or sour cream
- 2 eggs (L)
- 1 yolk (L)
- 2 tablespoons sugar
- 1 tablespoon flour
- 1 tablespoon grated zest of a lime
- 2 teaspoons lime juice
- Preheat oven to 350° F / 175° C.
- Melt butter and add graham cracker crumbs and sugar and firmly press the crumb mixture into bottom and up sides of a 9-inch (22cm) cake pan.
- Bake until the crust is fragrant and are golden for about 5 minutes.
- Let cool completely on a wire rack.
- Wash the lime and grate the skin using a fine grater or a zester. Place the zest together with the cream cheese, sugar and lime juice in a bowl and mix well.
- Then slowly add the sour cream until it is a smooth paste.
- Spread this mixture on the biscuit base and bake for 45 minutes, rotating the pan every 15 minutes.
- Crack open the oven door and let the cake sit in the oven for one hour.