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.
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.
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.
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.