Key Lime Pie Style: Tink's Lime Pie

Name: Key Lime Pie Style: Tink's Lime Pie
Yield: Two 7-inch pie dishes
Cuisine: American
Ingredients: 7 oz cream cheese; 3 large egg yolks (or 4 small); 3/4 cup sweetened condensed milk; 80 ml freshly squeezed lime juice, 1 tablespoon grated zest, 12 slices of lime (3-4 limes); 4.2 oz butter cookies/biscuits (use your favorite for the crust); 3 1/2 tablespoons melted butter; 3/4 cup heavy cream; 1 1/2 tablespoons sugar; 1 tablespoon lime juice

tink☆ @cook_40043337

This is a sweet and tangy lime cheesecake dedicated to cheesecake lovers, finished in the style of a key lime pie. Recently, I was recommended to try 'Key Lime Pie' at a certain American restaurant and fell in love with its rich and tangy flavor. As a cheesecake lover, I was immediately captivated. However, when I looked up the recipe, I found it didn't contain cheese, so I added cheese to create my own version.

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Ingredients

Two 7-inch pie dishes

7 ozcream cheese
3large egg yolks (or 4 small)
3/4 cupsweetened condensed milk
80 mlfreshly squeezed lime juice, 1 tablespoon grated zest, 12 slices of lime (3-4 limes)
4.2 ozbutter cookies/biscuits (use your favorite for the crust)
3 1/2 tablespoonsmelted butter
3/4 cupheavy cream
1 1/2 tablespoonssugar
1 tablespoonlime juice

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Steps

1

~Preparation~
Soften the cream cheese at room temperature. Wash the limes thoroughly, slice 12 pieces, grate 1 tablespoon of zest, and squeeze the rest for juice.
2

These are the cookies I used this time.
Crush the cookies in the bag until fine.
*Preheat the oven to 350°F.
3

Mix the crushed biscuits with melted butter and press into a tart pan, using a spoon to compact it.
4

Once the oven is preheated, bake just the crust for 15 minutes. You don't have to bake it, but it adds a crisp texture and makes it easier to remove from the pan.
5

In a bowl, beat the egg yolks with a hand mixer until pale and thick. Gradually add half of the sweetened condensed milk, mixing well.
6

In another bowl, gradually add the remaining half of the sweetened condensed milk to the softened cream cheese, mixing well. *Preheat the oven to 350°F.
7

Next, gradually mix the egg yolk mixture into the cream cheese mixture, incorporating the lime zest as well.
8

Finally, gradually add the lime juice, mixing well. The lime's acidity and the condensed milk will thicken the mixture. Pour into the tart pan.
9

Bake at 340-350°F for about 20-25 minutes.
*Adjust according to your oven.
10

After baking, let it cool slightly, then refrigerate for about 3 hours.
*Whip the heavy cream until thick, then add sugar and 1 tablespoon of lime juice.
11

Remove the chilled lime pie from the pan and transfer to a plate.
12

Generously top with the whipped cream.
13

Spread the cream thickly.
14

Decorate with lime slices, and it's ready!
15

Here's what the cut looks like. It's a perfect balance of sweet and tangy in this cheesecake.
16

This is the 'Key Lime Pie' I first tried at a certain American restaurant. It's a seasonal cake available from early summer to summer. Lucky!
17

Apple Chamomile made this in a large pan using these measurements. The bottom diameter is 7.7 inches, and the outer diameter is 8.7 inches for reference.