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Recipes Seafood
Recipes Key limes are smaller than the Persian limes we commonly see. The flavor is different, too, and that's what gives desserts made with these limes their wonderful flavor. In The Bounty of Central Florida, Valerie Hart put together a collection of marvelous recipes. My sweet tooth demanded we secure Valerie's permission to share her Key Lime Cheesecake. The Ganache Frosting is a yummy bonus. Enjoy, PS Valerie has also allowed us to share her delicious recipe for Shrimp Faux Rémoulade.
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Yield: 12-16 Slices
32 ounces (four 8-ounce packages) cream cheese, softened to room temperature 1 1/4 cups granulated sugar 5 jumbo egg yolks, room temperature 2 teaspoons vanilla extract 1/4 cup Key lime juice 7 tablespoons sour cream 3 tablespoons all-purpose flour 5 jumbo egg whites, room temperature or warmer 1/2 teaspoon cream of tartar 1 tablespoon granulated sugar 9-inch springform pan, fitted with a crust
1. Preheat the oven to 450°F. 2. Beat the cream cheese on high speed of an electric mixer 10 seconds. Add the sugar and continue to beat until fluffy. Turn off mixer and scrape the sides and bottom of the bowl. Lower the speed to medium and add the egg yolks, one at a time, turning the mixer off after the second yolk has been added to scrape the sides and bottom. 3. Add vanilla and Key lime juice on low speed. Add the sour cream. Add the flour. Scrape the sides and bottom and turn the mixer on high speed for a few seconds. 4. Beat the egg whites in a separate bowl on high speed until foamy. Add cream of tartar and beat until thick. Add sugar and continue beating until smooth. 5. Fold beaten whites into the cream cheese mixture and pour into the springform pan. Set the rack one-third from the bottom of the oven and bake the cake 8 minutes, or until the top begins to turn color. Reduce heat immediately to 250°F and continue baking another 40 minutes. Turn off the oven and open the door to cool. 6. Refrigerate overnight, or freeze, tightly covered. Cover the top with Chocolate Ganache (recipe follows), and slivers of lime peel. Or, top with fresh fruit of the season.
Yield: 3 1/2 cups
1 1/2 cups heavy cream 4 tablespoons unsalted butter 4 tablespoons granulated sugar 1/3 cup strong liquid coffee 14 ounces semisweet chocolate chips or finely-chopped chocolate
1. Combine the cream, butter and sugar in a saucepan. Cook together, stirring constantly, until mixture reaches the boiling point. Stir in the coffee. 2. Put the chocolate in a bowl and pour the boiling mixture over it. Do not stir until the chocolate has melted (about 5 minutes). Stir with a whisk until just smooth. Do not over-stir. Set aside, covered with plastic wrap or wax paper, until cool. Refrigerate approximately 2 hours, or until ganache thickens. 3. Spread heavily over the top and sides of the cheesecake. Refrigerate overnight.
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