Found in SL March 2026 issue and here.
2 cups finely ground graham cracker crumbs (from 14 to 16 graham cracker sheets)
10 Tbsp. butter, melted
1/4 cup packed light brown sugar
1/4 tsp. ground cinnamon
3 (8-oz.) pkg. cream cheese, softened
1/2 cup sweetened condensed milk (from 1 [14-oz.] can)
1/3 cup Key lime juice (from 1 [16-oz.] bottle)
2 Tbsp. grated lime zest (from 3 limes)
1/2 tsp. vanilla extract
1/2 cup, plus 2 Tbsp powdered sugar, divided
Leaf green food coloring (optional)
1 1/2 cups heavy whipping cream, divided
Lime or Key lime slices
Coat a 9" springform pan with cooking spray. Stir together graham cracker crumbs, butter, brown sugar, and cinnamon in a large bowl until well combined. Press graham cracker mixture into bottom and about 1 inch up sides of prepared pan. Freeze, uncovered, while preparing filling.
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth and creamy, about 2 minutes. Add condensed milk, Key lime juice, lime zest, vanilla, 1/2 cup powdered sugar, and green food coloring (if using); beat on medium-low speed until just combined, about 15 seconds.
Beat 3/4 cup cream in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Fold whipped cream into cream cheese mixture until just combined. Spread mixture over crust. Chill, covered, until set, at least 4 hours or up to 24 hours.
Beat 3/4 cup cream and 2 tablespoons powdered sugar in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Spoon into a piping bag fitted with an open star tip.
Loosen edges of cheesecake from pan using a knife. Remove sides of springform pan; transfer cheesecake to a plate. Pipe whipped cream around edges as desired. Garnish with lime slices.
10 Tbsp. butter, melted
1/4 cup packed light brown sugar
1/4 tsp. ground cinnamon
3 (8-oz.) pkg. cream cheese, softened
1/2 cup sweetened condensed milk (from 1 [14-oz.] can)
1/3 cup Key lime juice (from 1 [16-oz.] bottle)
2 Tbsp. grated lime zest (from 3 limes)
1/2 tsp. vanilla extract
1/2 cup, plus 2 Tbsp powdered sugar, divided
Leaf green food coloring (optional)
1 1/2 cups heavy whipping cream, divided
Lime or Key lime slices
Coat a 9" springform pan with cooking spray. Stir together graham cracker crumbs, butter, brown sugar, and cinnamon in a large bowl until well combined. Press graham cracker mixture into bottom and about 1 inch up sides of prepared pan. Freeze, uncovered, while preparing filling.
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth and creamy, about 2 minutes. Add condensed milk, Key lime juice, lime zest, vanilla, 1/2 cup powdered sugar, and green food coloring (if using); beat on medium-low speed until just combined, about 15 seconds.
Beat 3/4 cup cream in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Fold whipped cream into cream cheese mixture until just combined. Spread mixture over crust. Chill, covered, until set, at least 4 hours or up to 24 hours.
Beat 3/4 cup cream and 2 tablespoons powdered sugar in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Spoon into a piping bag fitted with an open star tip.
Loosen edges of cheesecake from pan using a knife. Remove sides of springform pan; transfer cheesecake to a plate. Pipe whipped cream around edges as desired. Garnish with lime slices.
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