Foodie Friday: Key Lime Cheesecake (Flavor of the Month)

This month, Bridget at Bake at 350 gave us a Lemon / Lime challenge for our Flavor of the Month.

I’ll admit, I was having a hard time coming up with what in the world I was going to do. At first I thought I’d share with you my Lemon Thyme Grilled Shrimp… but then I realized that’s not a “baked” dish like Bridget would be looking for. Could I do a sorbet? A cookie? And then it hit me.

A while back I mentioned (in this post) that my mother in law had passed on her Cheesecake cookbook to me along with her prized Key Lime Cheesecake recipe. I had yet to try to make it, so I figured this was the time.


I did a little research on Key Limes and this is what I learned

* They are not indigenous to the Florida Keys, but were brought there and became naturalized.


* They range in size from ping-pong to golf ball size.
* They are greenish-yellow when ripe but are picked green commercially.


* They have a higher acidity than regular Persian limes.


* 25 key limes render about 1 cup of juice (from my own testing in the kitchen).



(sources: http://www.keylime.com/diff.html and http://en.wikipedia.org/wiki/Key_lime)

Without further ado, the Key Lime Cheesecake…






The recipe can be found on my recipe blog.


As a side note, Bridget, I am really enjoying the Flavor of the Month Challenge. It is encouraging me to get out of some of the baking ruts I can get into when I find a recipe that I like and stick to it. I'm trying new and different things, and that's what it's all about, right?

To my readers, if you want a baking challenge, then please participate with us. You can read all about it here.