Lime-scented? Well, what in the world does that even mean? Good question.
Naming a recipe you make up is one of the more difficult steps in recipe development, at least for me. You’d think it would be the fun part, and it is. But you also want to make sure you quickly and clearly communicate expectations about the dish in question.
For example, if you name a cocktail Midnight Espresso Martini, then I expect it to be one of the more chocolatey things I taste that day (and maybe week). If it tastes like mostly gin or vodka with just a hint of coffee or chocolate, then the name just doesn’t really make sense. It should have been named Weak Cup of Coffee Martini. Which no one would want to drink.
I had a Midnight Espresso Martini last weekend, so it’s on the brain, I guess. And yes, it was uber chocolatey.
Back to this cheesecake. This is NOT a key lime pie. Key lime cheesecake would make a lot of sense for a title (and it’s probably very Google-able), but it just isn’t quite right.
This cheesecake is a balance of creamy with subtle but bright pops of citrus. It doesn’t set your teeth on edge with copious amounts of sugar or lime juice. (If you like that sort of thing, like I do, I highly recommend trying these tarts.)
It’s good, but it’s not in-your-face citrus. Hopefully you sort of already got that from the title, and I’ve been babbling on needlessly. As usual.
My goodness, you all are very patient friends. Let’s make some cheesecake together, yes?!
Lime-Scented Cheesecake, makes 5-6 mini cheesecakes*
*I used my Zenker ring molds pan to bake my cheesecake batter. You could also bake this in a traditional cheesecake (spring-form) cheesecake pan, but the final cake will be slightly less tall than the mini versions you see pictured in this post. No need to adjust the bake time.
1 cup crushed vanilla wafers (if using a traditional pan, increase to 1 1/2 cups)
1/4 cup melted butter
Three 8-ounce packages of cream cheese, softened
1 1/2 cups sugar
1 tablespoon flour
1/3 cup lime juice
1/2 tablespoon lime zest
In a food processor, pulse the vanilla wafers until crumbly. Stir in the butter and press into your pan(s), creating an even layer. Bake at 325°F for 5 minutes before filling with the cheesecake batter.
In a bowl, stir together the softened cream cheese and sugar until well combined. Then stir in the flour, eggs, lime juice, and zest. Pour batter into prepared (and slightly baked) crust(s).
Bake at 325°F for about 1 hour and 10 minutes. There should only be a very slight jiggle in the middle of the cake when it’s done. Remove from the oven and allow to cool for at least 30 minutes. Refrigerate for a few hours or overnight.
Serve chilled, topped with a little whipped cream and a lime wedge (or additional zest).
These are pretty easy to make and a super delicious dessert. I love that you can easily make cheesecake a day ahead of time and have a super impressive dessert ready for a weekend dinner party with friends. Enjoy! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.
Can i make these in a cupcake tray? I looooooove cheesecake and lime but dont have the molds to make them and i don’t want to make a big one! Thanks in advance. 🙂
I looooooove lime, so I love everything lime-scented!
Hi Harriet! You will want to use the cookies: http://www.amazon.com/Nabisco-Nilla-Wafers-850-gm/dp/B00196P9OQ/ref=sr_1_2?ie=UTF8&qid=1407154825&sr=8-2&keywords=vanilla+wafers
🙂 – Jacki
Drools! I love the portion control of these cheese cakes! I am sad that I’ve suddenly become lactose intolerant after a n illness. I hope I’ll be able to enjoy this someday!
I’m going to try and make these this week they look so delicious, just wondering… I’m from New Zealand and here ‘Vanilla Wafers’ are layers of wafer with icing inbetween, but when I google them the American version looks more like a solid biscuit. Which is the right one for this recipe? Thanks 🙂
these are so cute!
Oh yeah! This is my kind of dessert! I love me a cheesecake. Page bookmarked to try these out! 🙂
I can totally relate to the naming issues, sometimes I want to give my recipes a 20 word title! Lime scented calls out to me, you did good!A love a subtle flavour.
Hi! 🙂 I think what A Beautiful Mess is saying that rather than completely tasting like a lime cheesecake, there’s only the hint of a taste. I believe they used “scented” to mean “just a tad/smudge”, rather than just say “lightly lime flavored cheesecake” since it’s shorter and sweeter (no pun intended).
I love cheescakes and these little deserts look adorable! I definitely need to make these sometime. I was confused by the title when I first read with the “lime-scented” part, but after the first couple sentences I knew what you were talking about. 🙂 You use scented to mean “just a tad” instead of the literal form. I now love the name of these cheesecakes, it sounds perfect. 🙂 Your photography is also gorgeous.
it looks soooo yummy!!!
these are so delicious.. and so beautifully captured! the perfect little sweet treats!
Do you think this would work with agave nectar in place of sugar? I suppose I could just experiment myself, but thought I’d ask in case you have experience using agave in your cheesecake adventures.
always with these stunning photos of cooking 🙂
Lime-scented is a-okay by me!
You’re funny, Emma 🙂 I think your title totally makes sense <-- pun intended I can't wait to try this combination, it sounds delicious!
These cheesecakes look perfect for a summer inspired dessert. Perfect ending to a nice meal. Blessings, Catherine
Yes, it still contains all lime juice as the main liquid and quite a bit of zest. You’ll for sure taste the lime, but it’s much more subtle than something like key lime pie.
Thanks tiffany, your comment just made my day.
I like it! I’m call you next time. 😉