3. Cook over low heat, stirring constantly until the mixture thickens and you see small simmering bubbles on the edge of the pan, this may take 8 – 10 minutes (reduce heat to low if the mixture is heating up too quickly- DO NOT BOIL- eggs will curdle). Set aside when done and let cool slightly
The crust shown in the video is just one type of optional crust for this great tasting Key Lime Cheesecake. I will be posting a video on how to make ‘oreo’ cookies, and using that to make an ‘oreo’ cookie crumb crust. I hope you will check that option. As stated above, you can also make this cheesecake without a crust. BUT, you must use parchment or else you will have a great deal of difficulty serving nice clean sections.
As you notice this is called a Key Lime cheesecake. That is because it is advisable to use the tiny fresh key limes, but in our area I cannot always get them when I need them, so I use regular limes. There is a slight difference in taste but using regular fresh limes also tastes VERY good! Under no circumstance use the store-bought bottled lime juice or the lime juice in little plastic lime containers. You will not get the amazing taste that you can get by taking the time to squeeze the limes just before you are going to use them. The store-bought lime juice is not a good option for this recipe because the fresh taste of the lime juice you just squeezed is stronger and provides the freshness that gives this cheesecake that something special. After your first bite, you will not regret the time needed to squeeze the limes yourself.