KEY LIME CHEESECAKE
The Bounty Of Central Florida by Valerie Hart
Yield: 12-16 Slices
32 ounces (4 8-ounce packages) cream cheese, softened to room temperature
1 1/4 cups granulated sugar
5 jumbo egg yolks, room temperature
2 teaspoons vanilla extract
1/4 cup Key lime juice
7 tablespoons sour cream
3 tablespoons all-purpose flour
5 jumbo egg whites, room temperature or warmer
1/2 teaspoon cream of tartar
1 tablespoon granulated sugar
9-inch springform pan fitted with a crust
1. Preheat the oven to 450°F.
2. Beat the cream cheese on high speed of an electric mixer 10 seconds. Add the sugar and continue to beat until fluffy. Turn off mixer and scrape the sides and bottom of the bowl. Lower the speed to medium and add the egg yolks, one at a time, turning the mixer off after each yolk has been added to scrape the sides and bottom.
3. Add vanilla and Key lime juice on low speed Add the sour cream. Add the flour. Scrape the sides and bottom and turn the mixer on high speed for a few seconds.
4. Beat the egg whites in a separate bowl on high speed until foamy. Add cream of tartar and beat until thick. Add sugar and continue beating until smooth.
5. Fold beaten whites into the cream cheese mixture and pour into the springform pan. Set the rack one-third from the bottom of the oven and bake the cake for 6 minutes, or until the top begins to turn color. Reduce heat immediately to 250°F and continue baking another 40 minutes. Turn off the oven and open the door to cool.
6. Refrigerate overnight, or freeze, tightly covered. Cover the top with Ganache Frosting and slivers of lime peel.
Yield: 3 1/2 Cups
1 1/2 cups heavy cream
4 tablespoons unsalted butter
4 tablespoons granulated sugar
1/3 cup strong liquid coffee
14 ounces semisweet chocolate chips or finely-chopped chocolate
1. Combine the cream, butter and sugar in a saucepan. Cook together, stirring constantly, until mixture reaches the boiling point. Stir in the coffee.
2. Put the chocolate in a bowl and pour the boiling mixture over it. Do not stir until the chocolate has melted (about 5 minutes). Stir with a whisk until just smooth. Do not over-stir. Set aside, covered with plastic wrap or wax paper, until cool. Refrigerate approximately 2 hours, or until ganache begins to thicken.
3. Place the bottom layer of a 9 or 10-inch cake upside down on a cake plate. Spread 1/2 of the ganache over. Refrigerate until set, approximately 1/2 hour. Return the other half of the ganache to the refrigerator.
4. Set the remaining layer over and pour ganache over the top. Spread it around the sides. Refrigerate the cake until the ganache has set.
Note: If the ganache thickens to the point it cannot be poured, allow it to come to room temperature before attempting to cover the layers.