Key Lime Cheesecake is a delightful and tangy dessert that combines the tropical flavor of key limes with the creamy richness of cheesecake. It offers a unique twist on the traditional cheesecake, making it a popular choice for those who enjoy a refreshing and zesty treat.

The history of Key Lime Cheesecake is closely linked to the key lime itself and the classic Key Lime Pie, which is a well-known dessert originating from the Florida Keys in the United States. Key limes are small, aromatic limes with a distinctive flavor that sets them apart from regular limes. Key Lime Pie, made with condensed milk and key lime juice, became popular in the Florida Keys during the late 1800s when access to fresh ingredients was limited, and condensed milk was a convenient alternative to fresh dairy products.

The idea of combining the flavors of Key Lime Pie and cheesecake resulted in the creation of Key Lime Cheesecake. The combination of creamy cheesecake with the tartness of key limes creates a harmonious blend that tantalizes the taste buds and adds a tropical twist to the classic dessert.

Today, Key Lime Cheesecake is a popular choice in bakeries, restaurants, and homes across the world. It has become a go-to dessert for those seeking a refreshing and tangy treat, especially during warm weather when the citrus flavors are especially appreciated.

INGREDIENTS

Crust:

• 30 chocolate wafers
• 1/4 cup unsalted butter, melted

Syrup:

• 1 cup water
• 1 cup sugar
• Juice of 2 key limes
• Dried cranberries

Filling:

• 5 egg yolks
• 1 cup brown sugar
• 1/4 cup key lime juice
• 1 tablespoon key lime zest
• 1/2 habanero pepper, minced, seeds removed
• 2 cups whipped cream cheese, softened
• 1 cup mascarpone cheese

Meringues:

• 5 egg whites
• 3 tablespoons granulated sugar
• 1 teaspoon white vinegar

INSTRUCTIONS

1. Preheat your oven to 375 degrees F (190°C).

Crust:

1. Put all the chocolate wafers into a resealable bag and crush them into fine crumbs.
2. Pour the crumbs into a medium mixing bowl and add the melted unsalted butter.
3. Mix to incorporate, then mold the crumb crust into the bottom of a springform pan, about 1/4-inch thick, and bring it up the sides a little bit, about 1/2-inch.
4. Bake the crust for 8 to 10 minutes, then remove it from the oven and cool it on the counter.

Syrup:

1. Heat a pot over medium heat and pour in the water and sugar. Bring it to a boil.
2. Add the key lime juice and dried cranberries, stirring to combine. Reduce the heat to medium-low and simmer for 10 minutes until slightly reduced.
3. Preheat your oven to 350 degrees F (175°C).

Filling:

1. In a large bowl, add the egg yolks, brown sugar, key lime juice, lime zest, and minced habanero pepper. Whisk all these ingredients together.
2. Add the whipped cream cheese and mascarpone cheese to the bowl, then mix everything with an electric beater for another 15 seconds until smooth. Set aside.

Meringues:

1. Whip the egg whites together with 3 tablespoons of granulated sugar and white vinegar until soft peaks form.
2. Delicately fold this meringue into the cheesecake mixture, making sure to maintain the airiness.
3. Pour the combined mixture evenly into the springform pan, over the chocolate crust.

Baking:

1. Place 2 layers of wide aluminum foil into a large roasting pan, then put the cake in the middle of the foil.
2. Bring the foil up the sides to create a seal, but do not cover the cake entirely.
3. Pour water into the roasting pan, filling it halfway up the sides of the cake pan.
4. Bake the cheesecake for 1 hour to 1 hour and 30 minutes, depending on your oven.
5. Allow the cake to cool completely on the countertop, then refrigerate it overnight.

Serving:

1. Serve each slice of Key Lime Cheesecake drizzled with a tablespoon or two of the key lime and hibiscus coulis/syrup, adding an extra burst of flavor to this tangy and creamy dessert.

Enjoy your homemade Key Lime Cheesecake, a tantalizing and refreshing dessert that is sure to delight your taste buds and impress your guests!