The key to an extra creamy cheesecake? Curd. The thick and rich spread adds depth and flavor to the traditional cheesecake. Curd can be made with any type of citrus fruit, which was perfect for my lime cheesecake recipe.
For those of you who aren’t familiar with curd, it is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange or tangerine, along with egg yolks. For my lime cheesecake recipe I used lime juice, sugar, egg yolks and full eggs to create a rich and creamy curd.
I have made cheesecake in the past (see my Lemon Blueberry Bars), but never with a curd. I must say it makes all the difference. The texture is unbelievably smooth and the lime creates an extra tartness. If you’re not a huge fan of lime, lemon can be used as a substitute easily.
Now, another unique ingredient in this lime cheesecake recipe? The graham cracker crust. It is not your typical graham cracker crust because it has pecans in it. It adds a subtle nutty flavor to each bite, which is a lovely counterpart to the tart lime flavor in the cheesecake.
Before I hand over the lime cheesecake recipe, I must say that the key to a perfectly baked cheesecake is making it in a water bath. Wrap the pan with aluminum foil on the bottom and up the sides of a springform pan. I usually do this before pre-baking the crust just so I don’t have to handle the pan with a baked crust inside of it. Then, place the cheesecake pan in a large roasting pan. Fill the cheesecake pan with filling. Pour hot (not boiling) water into the large roasting pan so it surrounds the springform pan and has a depth of about one and a half inches. This is an important step in making an evenly—and beautifully—baked cheesecake!
Recipe inspired by cheesecake served at Hartwood restaurant in Tulum, Mexico; adapted from Canadian Living recipe.