Tuesday, December 29, 2009

Chocolate Lime Cheesecake

I make 1 cheesecake, and this is it. I have thought about branching out, but why mess with perfection? This is another Nigella recipe (love her), you can find the recipe here and I will put the american conversions for the ingredients at the bottom of the post. This is a seriously good cheesecake, people who don't like cheesecake like it, and people who do like cheesecake have seconds, it is just that good. I could go on and on about it, but that would get boring, so just make it and eat it and understand what I am talking about with the whole perfection thing.

Start by prepping the spring form pan and wrapping it in foil. Water always gets in the foil during the water bath baking when I make it, but I figure much more water would get into the actual cheesecake if I didn't do it.

Make the crust by processing the chocolate cookies until they are crumbs and adding the butter. Press it into the bottom of the pan and stick it in the fridge while you get on with the filling.

Start with cream cheese. Lots of cream cheese. Three packages to be specific. I cut it up into chunks, which starts to feel a bit tedious by the third package, but the food processor is happier when I do that.

Add the eggs, sugar and lime juice and process it until it is a nice creamy gloop.

Pour the gloop over the crust and put the whole thing in a roasting pan. Pour boiling water into the roasting pan to create a water bath. (Pardon the blurry/steamy/not very good picture, I just really wanted an action shot)

Bake for about an hour and then immediately remove from the water bath and take off the foil.

When cool, take off the sides of the pan and place in the fridge. Be sure to take it out about 20 minutes before you serve it.

Nigella's Chocolate Lime Cheesecake
7 oz. chocolate wafer cookies
1/3 cup unsalted butter
1 1/2 pounds cream cheese
1 cup sugar
4 whole eggs
2 yolks
Juice of 4 small limes (about 3/4 cup)

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