Key Lime No Bake Cheesecake
- 1 3/4 cups graham crackers
- 6 tablespoons melted butter
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
Key Lime Cheesecake Filling
- 1/2 cup + 3 tablespoons Key Lime juice (must be fresh, not bottled)
- 1 cup water
- 1 tablespoon + 1 teaspoon gelatin
- 3/4 cup + 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 3 (8 oz) packages cream cheese, soft at room temperature
- 2 lightly filled tablespoons key lime zest, no white bitter pith
- 1/3 cup whipping cream
- 2 teaspoons Imperial Sugar Extra Fine Granulated Sugar
- Lime slices
- Preheat oven to 350°F.
- To make crust, crush enough graham crackers with a rolling pin to obtain 1 3/4 cups. Add melted butter and sugar and combine well. Press onto bottom of a 9-inch diameter springform pan.
- Place in oven for 8 minutes. Once pan is cold, spread a thin film of vegetable oil on inside walls of pan. Then sprinkle a few tablespoons of granulated sugar onto oil film. If oil beads up, which can happen when pans have not been used much, apply oil and sugar as fast as possible. The oil and sugar application will ensure an easy removal from pan. Don’t worry about some sugar crystals that are stuck in the crust. These will melt away.
- In a non-reactive saucepan bring lime juice and water to a boil. Remove from heat.
- In a separate bowl large enough to hold remaining ingredients, whisk together gelatin and sugar. Pour in boiled mixture and whisk smooth. Let it sit for at least 5 minutes before proceeding.
- Add soft cream cheese and mix with a firm whisk or a rubber spatula until no lumps remain. If needed, mix with a mixer to get rid of any lumps. Scrape bowl well. Add lime zest.
- Transfer into prepared pan and place in the refrigerator for 3-4 hours or overnight.
- Remove sides of pan. In a cold bowl, whip heavy cream and sugar until firm. Pipe rosettes on cake and decorate with lime slices.
Imperial Sugar Insight
Not all gelatin on the market has the same setting strength. Gelatin has a “Bloom Rating.” The higher the bloom rating, the firmer the final gelling will be. This cake was made using a national recognized brand (Knox).