Last week I shared how to make Lime Curd as well as a few ideas of how to use it. Well this week I wanted to share one thing that you can use lime curd for. This lovely cheesecake. I love a good cheesecake. It’s one of my favorite desserts. This one, I think, is pretty good too.
It’s got lime zest, lime juice and even lime yogurt in it so the base cheesecake is limey. But then wha-bam, you add on the lime curd and it’s some serious lime taste.
- 1/4 cup margarine
- 1 3/4 cup graham crackers crumbs
- 1/4 cup sugar
- 3 blocks of cream cheese
- 1 cup sugar
- 4 Tbsp lime zest
- 1/2 cup lime yogurt
- 3 Tbsp lime juice
- 2 eggs
- Preheat oven to 350 degrees C.
- Melt the margarine and combine with graham cracker crumbs and 1/4 cup sugar.
- Mix until combined and press into a 9" springform pan. Set aside.
- In a medium size bowl, mix the cream cheese with sugar and zest.
- Mix well with hand mixer until cream cheese is smooth and without lumps.
- Add in yogurt and juice and mix.
- Add in one egg and mix just until egg is combined.
- Then add other egg and mix until just combined.
- Pour cheesecake mixture into prepared bake.
- Bake in preheated oven for 45 minutes.
- Then shut off the oven and prop open the door and let cake sit for 10 more minutes inside the oven. Then cool completely.
- Spread with lime curd and Serve.
I used low fat cream cheese for two of the blocks, which lowers the fat content. I think in a dessert like this you can’t tell when you switch out the low fat for the regular cream cheese.
If you didn’t want to use lime, (but WHY??) you could change it to lemon zest, lemon juice, lemon curd. Or even orange. mmmm. Now that sounds tasty. An orange curd cheesecake. Next time! But for now, try this one out!
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