キーライムパイ風☆tinkのライムパイ 
Key Lime Pie Style: Tink's Lime Pie
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.
Key Lime Pie Style: Tink's Lime Pie
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.
Cooking Instructions
- 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.
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