No-Bake Lime Cheesecake

This was a great recipe. I saw it while perusing through Facebook and since it was so hot this past weekend, I didn't want to turn on my oven. The crust was good and I liked the filling and could totally see how different fruits, besides just citrus, could be added to the filling. The recipe seems a little oversimplified, and next time I would definitely add the lemon juice after I whipped up the cream cheese and sugar. I think it caused some of the cream cheese to curdle because I had little curds inside of the filling. I also whipped up the heavy cream separately and then folded it into the cream cheese batter. 

No-Bake Lime Cheesecake

Makes: One 8-inch cake

Time: 15 minutes

Ingredients:

Crust

     18 whole graham crackers, or 2 sleeves (about 279 grams)

     8 tablespoons (1 stick/113 grams) unsalted butter, melted

     2 tablespoons granulated sugar

     Zest of 4 limes

     1 pinch kosher salt

Filling

     8 ounces (227 grams) cream cheese, at room temperature

     1/2 cup (100 grams) granulated sugar

     1 teaspoon vanilla extract

     1/4 cup (60 grams) lime juice

     1 cup (227 grams) heavy cream, very cold

Steps:

1. Make the crust: Process the graham crackers into the texture of dry sand. (If you don't have a food processor, put the crackers in a resealable plastic bag and bash with a rolling pin or heavy-bottomed pan.) Into this, stir the melted butter, sugar, lime zest, and salt until well combined, like wet sand. Tumble into a round 8-inch springform pan and, with a ramekin, wine glass, or anything with a flat base, press and pack the crumbs into the bottom and all the way up the sides. You should be left with what looks like a large, empty Cookie Shot. Fridge this until ready to fill.
2. Make the filling: In the bowl of a stand mixer fitted with a whisk attachment (or in a large mixing bowl using an electric mixer), cream together the cream cheese, sugar, vanilla, and lime juice until smooth and fluffy at medium speed, about 3 minutes. Slowly beat in the heavy cream and continue mixing until the batter increases in volume and thickens considerably. It should form relatively stiff peaks, if that means anything to you (or when you tilt the bowl, the batter shouldn't move much). Pour this filling into the prepared graham cracker crust and smooth off the top.
3. Refrigerate for 2 hours at least, preferably overnight, before garnishing with optional lime slices and serving.

EAT