For our anniversary, my husband had one request: Key Lime Cheesecake. For his birthday a few months ago, it was New York-Style Blueberry Cheesecake, and for Thanksgiving he wants Pumpkin Cheesecake … are you noticing a theme here? He always appreciates my efforts, so it is easy to oblige.
When it is a special occasion, I don’t take short cuts or simplify recipes, so I set my jaw and started zesting and juicing key limes (I suspect it is akin to milking mice). Twenty-four petite globes later, there was the 2 tablespoons zest and 3/4 cup juice I needed—it was a citrus massacre. Following the recipe precisely, I discovered it wasn’t necessarily precise and had a few questions, which were answered and included below.
Baked in advance, the crust includes brown sugar for a caramel flavor far superior to no-bake crusts. This silky, citrus-kissed dessert is everything you imagine a Key Lime Cheesecake should be—tangy, dulcet, velvety, and refreshing—perfect for warm summer evenings or celebrating anniversaries.
Recipe adapted from One Perfect Bite