Three things happened this Sunday that led to this post. First, my parents got me a spring-form pan. Second, we had a package of cream cheese to use before it expired. Third, we had lime juice leftover.
My mom suggested that I made a cheesecake and make it lime flavoured. So I took out my copy of What's Cooking (Summer 2011 issue) because I was sure I've seen a recipe in there! Sure enough, they had one.
Sure, we didn't have all the ingredients on hand, but that's why cooking is fun sometimes. We'll just have to test it and see.
"Key Lime" Cloud Cake
Recipe adapted from What's Cooking
(Makes about one 6-inch round cake)
1 cup or 6 Milano cookies
1/4 cup of melted butter
3/4 cup of boiling water
1 package (85 g) of Jell-O lime jelly powder
1/2 cup cold water
1 package (250 g) of softened cream cheese
3/4 cup of lime juice
- Mix Milano crumbs with butter; press onto bottom of spring-form pan. Refrigerate until ready to use.
- Add boiling water to the lime jelly powder in a medium bowl or measuring cup. Stir until completely dissolved.
- Add cold water and stir for two minutes or until thickened.
- Beat the cream cheese in medium bowl until creamy. Gradually add lime juice and lime jelly.
- Pour over crust and refrigerate for at least 6 hours or until firm. Optional: top with whipped cream before serving.
The "key lime" cloud cake is very light and I guess it does feels like a "cloud." Flavour wise, not my favourite (really sour since I didn't add sugar) and I would have preferred to bake the bottom crust first. It's too soggy as is.
Although, I can see this being a nice summer treat if you like lime flavoured creamy cheese - it just wasn't for me. Try the actual recipe, my adaptation just wasn't good enough! =(