Step by Step: A Slice of Sunshine

STEP BY STEP A Slice of Sunshine: Key Lime Cheesecake with Pretzel Crust

STORY AND PHOTOGRAPHY BY RENÉE KOHLMAN

heesecake is one of those classic desserts that’s very adaptable when it comes to C filling flavours, toppings, and crust ingredients. To celebrate sunshine and warmer weather, I used the bright flavour of Key limes here, but standard limes work just as well.

Their acidity marries really well with the creaminess of the filling.

Salty pretzels work wonders in the crust alongside the usual graham cracker crumbs, but if you wanted to use only graham crumbs, that’s fine too. A rich and tangy lime curd is the perfect topping, but it’s so delicious on its own, you’ll have to muster all of your willpower to save some for the cake.

While cheesecake may seem like a complicated dessert to make at home, I assure you that it’s not. Sure, there are a few steps involved, but the `Key' thing to remember is to have the eggs and cream cheese at room temperature.

For the best crack-free cheesecake, it’s best to bake it in a water bath. This method yields a light, creamy texture and is well worth the effort. The steamy environment inside the oven helps to cook the cheesecake gently, and the extra moisture means the surface won’t dry out and crack. After baking, a gradual cooling process also helps keep the cake from cracking.

I know it sounds like a diva dessert, but cheesecake is one of the best desserts to make ahead, even a few days before you want to eat it. And if somehow the cheesecake still gets a few cracks, don’t fret, you’re topping it with lime curd and no one will ever know.

Key Lime Cheesecake with Pretzel Crust

Serves 10-12

Key Lime Curd

3 large eggs 1 large egg yolk ¾ cup granulated sugar ¼ cup (60 mL) freshly squeezed Key lime juice 1 tsp Key lime zest 1-2 drops green gel food colouring, optional ¼ cup salted butter

1. In a medium saucepan, whisk together the eggs, egg yolk, and granulated sugar until combined. Whisk in the Key lime juice, zest, and food colouring, if using. 2. Turn the heat on medium-low and whisk the mixture constantly until warmed through. Add the butter a little at a time until it melts, and using a rubber spatula, continue stirring until the curd begins to thicken and coat the back of the spoon. 3. To check if it’s thick enough, slide your finger across the back of the spoon and if the line holds, the curd is done. If there are detectable eggy bits, you can strain the curd through a fine mesh sieve into a bowl. If not, just scrape the curd into the bowl and cover the surface directly with plastic wrap to prevent a layer from forming as it cools. Refrigerate until chilled and set. This can be made up to two days ahead.

Cheesecake:

3 blocks (250 g each) cream cheese, at room temperature 1/3 cup (80 mL) sour cream 1 can (284 mL) sweetened condensed milk 3 large eggs 2 Tbs (30 mL) freshly squeezed Key lime juice 1 Tbs (15 mL) Key lime zest Whipped cream, berries for serving

1. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add the sour cream and beat again, scraping down the sides. 2. Add the sweetened condensed milk and the eggs, and beat for a minute until smooth and incorporated. Pour in the lime juice and zest and beat until well combined, scraping down the sides as needed. 1 cup pretzels, crushed 1 cup graham cracker crumbs ¼ cup granulated sugar ½ cup salted butter, melted

1. In the bowl of a food processor, combine the pretzels and graham crumbs. Process until the mixture becomes crumbs. Transfer these to a medium bowl, then add the sugar and melted butter. 2. Grease a 23 cm springform pan. Press the crumbs into the bottom and up the sides of the pan. Place in the refrigerator while you prepare the filling.

Preheat the oven to 350º F. 1. Put a tea kettle of water over high heat and bring to a boil. Have a large, deep baking pan (large enough to hold the springform pan) ready. 2. Remove the pan from the refrigerator and wrap the exterior with aluminum foil. Pour the cheesecake filing into the crust and smooth the top. Place the cheesecake inside the larger pan and place it in the oven. Carefully pour the hot water into the bottom of the large baking pan to create a water bath about halfway up the outer sides of the springform pan. 3. Bake the cheesecake for about 50-60 minutes, until the top is lightly golden and the middle still jiggles a bit. Carefully lift the cheesecake out of the water bath and transfer to a wire rack where it can cool completely. While the cake is still warm, run a sharp paring knife around the cake. This helps prevent any sticking to the side. Refrigerate the cheesecake overnight. 4. To serve the cheesecake: Remove the sides of the springform pan. Spread the lime curd over the top of the cheesecake. If desired, pipe whipped cream around the edge of the cheesecake and garnish with lime slices and fresh berries. Serve immediately. Refrigerate leftover cheesecake for up to 5 days.

Renée Kohlman is a busy food writer and recipe developer living in Saskatoon, Saskatchewan. Her second cookbook, ‘Vegetables: A Love Story” has just been published.

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