lime

strawberry key lime cheesecake [kitchme]

One of these days, I will start posting seasonally appropriate recipes in their appropriate seasons.

Today is not that day.

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You see, recently, I realized with some embarrassment that I had never made a whole cheesecake.

Cheesecake bars, yes, and mini cheesecakes, and an abundance of cream cheese frostings and fillings, and one time even a pumpkin cheesecake pie situation–but never a whole, pure cheesecake, edges lightly browned and inviting coming out of a springform pan.

So, I did it. I made a cheesecake.

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And not just any cheesecake. This was a strawberry key lime cheesecake, which wriggled into my head as a vague idea when thinking of tacos one day and nested there until I had to pay attention to it. (The boyfriend’s fondness for cheesecake perhaps played a role in this idea actually coming to fruition, too.) It’s a mixture of this mini cheesecake kitchme recipe and this crust from Joy of Baking with a generous amount of finger-crossing and hand-waving in the process.

I went with the shortbread crust because graham crackers are nice and all, but if you had the option to eat a cookie with your cheesecake, you’d be a fool to choose anything else, right? Especially if that cookie was the stuff of buttery, crumbly perfection?

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Yeah, I thought so, too.

The lighter flavor of the shortbread really allows the key lime taste to take center stage. I was a bit too light-handed when stirring in the strawberry compote (which is also on the tart side, so as not to turn the dish sickly sweet), and the strawberries got a bit lost in the richness of the cheesecake. Luckily, an entire pound of strawberries leaves plenty of leftovers. A generous spoonful over each slice balanced all parts perfectly.

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I think the only downside of this is that I now know how delicious homemade, fresh-fruit cheesecake is. This could be dangerous.

And while it is technically already fall, I’m sure I’m not the only one who wore shorts today (it’s in the 80s in Boston!). Perhaps some of you will take this recipe as a way to seize these last few bits of summer that seem too reluctant to leave us just yet.

 

strawberry key lime cheesecake
Print
For the compote
  1. 1 lb strawberries, fresh or frozen, diced
  2. 1-2 T granulated sugar, to taste
For the crust
  1. 1 cup all-purpose flour
  2. 1/8 tsp kosher salt
  3. 1/3 cup powdered sugar
  4. 1/2 cup cold unsalted butter, cut into small chunks
  5. 1 tsp key lime zest
For the cheesecake filling
  1. 24 oz cream cheese, softened
  2. 3/4 cup granulated sugar
  3. 3 eggs, room temperature
  4. 3 tsp key lime zest
  5. 1/3 cup key lime juice
  6. 1 tsp vanilla extract
  7. 1/8 tsp kosher salt
To make the compote
  1. Hull and chop the strawberries.
  2. Add the strawberries and sugar (to taste) to a saucepan over low-medium heat, along with a couple teaspoons of water to get the compote started.
  3. Stir the strawberries frequently over the heat until the mixture is goopy and there are no more distinct chunks of fruit in the saucepan.
  4. Remove from heat and let cool. The compote will continue to thicken as it cools, so don't worry if it still feels a little more runny than you want.
To make the crust
  1. Preheat your oven to 425F. Grease and flour an 8" springform pan.
  2. Whisk together the flour, salt, sugar, and lime zest.
  3. Cut the cold butter into the dry ingredients with a pastry cutter or a couple of forks, working until you can pull the dough together in clumps.
  4. With your fingers, press the dough into the bottom of the springform pan, bringing it just slightly up the edges of the pan.
  5. Use a fork to pierce rows of holes into the pressed dough to keep it from shrinking in the oven.
  6. Bake crust for 11-13 minutes, until the edges are golden brown. Remove from oven and let cool completely.
To make the cheesecake filling
  1. Reduce oven temperature to 375F.
  2. Beat the softened cream cheese and sugar until completely smooth.
  3. Beat in eggs one at a time.
  4. Stir in lime zest, lime juice, and vanilla extract.
  5. Pour mixture over the cooled crust.
  6. Carefully dollop strawberry compote over the cheesecake filling. Add as little or as much as you want. Use the tip of a knife to swirl the compote into the top of the filling.
  7. Bake the cheesecake for 15 minutes, then reduce the temperature to 250F and let bake for 55 minutes.
  8. Gently shake the pan. If the center of the cheesecake still jiggles, put it back in the oven for 10 more minutes. Repeat until the center of the cheesecake is just set. Mine took ~75 minutes at 250F to set, but this can vary a lot depending on your oven, so just keep checking.
Notes
  1. I skipped the zest in the shortbread crust--not because I did not want it, but because I am more forgetful in a kitchen than I would like to admit. The cheesecake was not lacking, but an extra kick of key lime would've been an excellent addition.
Adapted from Joy of Baking, KitchMe
tlc. | tender love and cupcakes. http://tenderloveandcupcakes.com/

vegan key lime pie [blogilates]

As the weeks fly by and my blog continues to be neglected, I realize more and more that I am probably doing too many things for my own good. For those of you still reading: thanks for sticking around. I’ll figure this out eventually.

On to pie!

Well…sort of.

With the holidays coming up quickly, my favorite food sites have been flooded with fall spices, apple crumble, and pecan and pumpkin pies. But while my stomach says hot damn yes, my jeans say NO, and I find myself looking for healthy alternatives to eating a different kind of pie every week.

Enter the vegan key lime pie, courtesy of Cassey Ho at Blogilates. While it looks like pie and feels like pie, it doesn’t quite taste like pie–but it is still absolutely delicious, and good for satisfying a sweet tooth.

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The wonderful part: this deceptive “pie” is made from wholesome ingredients that will actually make it good for your health to be eating a slice. What?! I know. There’s also no actual baking involved–just a freezer.

The less wonderful part: the prep requires a food processor. If you’re like me, that means digging around on the top shelves of cabinets and sorting through all the kitchen appliances your mom owns but doesn’t actually use. Which then leads to extra cleanup. This dish also doesn’t keep for very long, and some people will be incredibly disappointed at the lack of actual pie. But we don’t need to worry about those people.

The ingredient list is short and simple: avocados, dates, walnuts, limes, and sugar. You can add tapioca flour, but that’s not something I have handy, so I ground two tablespoons of rolled oats instead. (Feel free to omit the flour altogether, though.)

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After soaking the dates in water for an hour, blend them with the walnuts to make the pie crust.

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Slice up your avocados and throw them into a food processor with the sugar and (optional) oats/tapioca, blend it all, and pour it over your crust.

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Garnish with coconut flakes, lime slices, and whole walnuts–and you’re done! Just pop it into the freezer until it’s firm.

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My family and I worked our way through this pretty quickly. I felt no guilt whatsoever. 😉

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Avocados aren’t in season anymore, but let me know if you find some good ones and try this recipe out!

And to anyone who is less than thrilled about a healthy vegan dessert: fear not. Butter, sugar, and chocolate will return soon.

Happy Sunday! 🙂

chewy coconut-lime sugar cookies [tracey’s culinary adventures]

The temperature is steadily increasing, and all I can think about as the days go by is summer, cold coconut water, and sunny days spent lying in the grass.

Alas, physics labs still exist, and I’ve spent the warmest parts of the past couple weeks stuck indoors.

So I bring the summertime here in other ways! This week, it’s through these wonderful coconut lime sugar cookies–another pull from Tracey’s Culinary Adventures (which, by the way, was the first food blog I regularly followed).

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I like how subtle the flavors are in these. The lime definitely comes through–it’s hard not to notice fresh lime juice in just about anything–but the coconut is just about unnoticeable, both enveloped in a deliciously chewy sugar cookie.

Granted, I used unsweetened coconut flakes, which might have made a difference. I think next time, I would add more coconut, and perhaps see if I could incorporate some coconut water into it, too, just to amplify the taste. As it is, there’s enough coconut and lime to know that you’re not eating just a sugar cookie, but it’s subtle enough that it doesn’t kick you in the mouth or anything.

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I’m kind of also just in love with flat, chewy, sugar-coated cookies like this. :3

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A side note: the batter is really sticky, and will probably seem too gooey. Just roll balls of it in the sugar and do as the recipe says. They’ll turn out delicious.

These cookies speak for themselves pretty well, especially if how quickly they’re disappearing on this overcast Friday afternoon is any indication.

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Also, other news!

+ Only one week left to place cupcake orders and have them count towards Relay for LifeMake your order count!

+ In response to the requests I’ve been getting, I added a couple new options to the order form! I had to adjust some of the cupcake prices too, but remember, that still means more money for Relay, so it goes to a great place in the end.

+ If you’re in central Jersey, look for my updates over the summer! I’ll be taking orders from home instead of school, so if you can’t order now but would really like to try some tlc cupcakes between June and September, drop me a line in Jersey, and we’ll see if we can’t figure it out. 🙂

That’s it for today. Happy Friday, friends~