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Toasted Lime Cheesecake

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Servings 8 slices

Equipment

  • 7" springform pan
  • food processor/blender

Ingredients
  

For the Biscoff Cookie Crust

  • 1/2 package (135g) biscoff cookies blitzed into crumbs
  • 1/4 cup (55g) unsalted butter melted
  • 1 Tbsp (12g) granulated sugar

For the Lime Cheesecake

  • 24 oz (675g) (3 blocks) full fat cream cheese room temperature
  • 1 cup (200g) granulated sugar
  • 1 Tbsp cornstarch
  • 2 tsp lime zest
  • 1/4 cup (30g) lime juice
  • 3 (150-155) large eggs room temperature
  • 1/2 cup (130g) sour cream room temperature

For the Lime Curd

  • 3 (45-50g) large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1 Tbsp (5g) lime zest
  • 1/4 cup (60ml) lime juice

For the Meringue Topping

  • 3 (120g) large egg whites
  • 1 cup (200g) granulated sugar

Instructions
 

For the Biscoff Cookie Crust

  • Preheat the oven to 350°F (roughly 180°C) and line a 7" springform pan with parchment paper.
  • In a blender or food processor, blitz 1/2 package (about 135g) of biscoff cookies into crumbs.
  • Add 1/4 cup (55g) of melted butter and 1 Tbsp of granulated sugar (12g) to the biscoff cookie crumbs and mix until combined.
  • Add the mixture to the lined springform pan and press it into the bottom of the pan.
  • Bake the biscoff cookie crust for 8-10 minutes and then remove from the oven to cool.

For the Lime Cheesecake

  • Reduce the oven temperature to 325°F (roughly 160°C) and bring a pot of water or kettle or a boil.
  • To a medium bowl, add 24oz (675g) (3 blocks) of full fat cream cheese at room temperature. Use a hand mixer to break down the cream cheese slightly.
  • Add 1 cup (200g) of granulated sugar, 2 tsp of lime zest and 1 Tbsp of cornstarch and cream until combined. Do your best to not add too much air into the cheesecake batter, just mix until well combined.
  • Add in 3 large room temperature eggs (150-155g), one at a time, and mix until combined. Then add 2 tsp of vanilla bean paste (or vanilla extract) and 1/4 cup of fresh lime juice and mix until incorporated.
  • Switch to a spatula and stir in 3/4 cup (195g) of room temperature sour cream until everything is evenly mixed in.
  • Add all of the cheesecake batter to the springform pan with the cooled biscoff cookie crust and spread evenly. Pour the boiling water into the pan at the bottom of the oven. Then place the cheesecake on the rack directly above the pan with the hot water. Remember to place the cheesecake on a tray to avoid leakage. 
  • Bake at 325°F (160°C) for 45-50 minutes depending on your oven. For my oven about 50 minutes works perfectly. You're looking for a slightly wobbly center and a top that is barely browned. The wobble will settle as the cheesecake cools, leaving you the perfect texture in the end.
  • When the cheesecake is done baking, turn the oven off and leave the cheesecake in the oven with the door of the oven slightly open for 1 hour. This helps the cheesecake cool down slowly, instead of shocking its temperature, potentially leading to splits.
  • Once the cheesecake has cooled in the oven for 1 hour, remove it from the oven, place it on the counter and allow it to come close to room temperature for another hour or so. Then cover it and place it in the refrigerator to chill for 5 hours or, preferably, overnight
  • While the cheesecake chills, make the lime curd.

For the Lime Curd

  • Add 1/2 c granulated sugar and 1 Tbsp lime zest to a small/medium saucepan that is off the heat. Give the mixture a vigorous whisk.
  • Add 3 large egg yolks to the saucepan and give the mixture another vigorous whisk until the mix has lightened in color. Reserve the egg whites to make the meringue topping.
  • Pour in 1/4 c fresh lime juice and whisk until combined.
  • Place the saucepan over low/medium heat making sure to whisk constantly. Pay special attention to the edges of the saucepan, the curd would most likely burn here if anywhere. 
  • Whisk constantly until the mix thickens. You’ll know it’s done when it reaches a hollandaise sauce consistency. It will thicken even more in the refrigerator.
  • Chill in the fridge until completely cooled.

For the Meringue Topping

  • Right before assembling the cheesecake, make the meringue by adding the 3 egg whites (roughly 120g) and 1 cup (200g) of granulated sugar to the bowl of a stand mixer.
  • Place a small pot with about 1 inch of water on the stove and bring it to a simmer.
  • Place the bowl with the sugar and egg whites over the pot so that the bowl gets gently heated but doesn't actually touch the water.
  • Whisk the egg whites and sugar constantly until the mixture reaches 160°F or until you can rub a bit between your fingers and you no longer feel any graininess from the sugar.
  • Remove the bowl from the heat and whip it until stiff peaks form.

For the Assembly

  • When the cheesecake has fully cooled, top it with the cooled lime curd and spread the curd evenly. Optionally, reserve a small amount of lime curd to add a few dollops to the top of the meringue in the end.
  • Add the meringue on top of the lime curd and create divots in the meringue with your spatula.
  • Toast the meringue using a handheld torch.
  • Add the remaining lime curd to the divots in the meringue, serve and enjoy!!
  • This lime cheesecake will last in the refrigerator for up to 5 days!