Wednesday, January 9, 2013

Birthday Cheesecake + Limeade

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The Mr.'s favorite birthday cake is ice cream cake. I've come to accept not asking him what he wants for his birthday cake. The answer is and always will be ice cream cake. 

Since he had two pre-birthday celebrations this year, both of which included ice cream cake, I took the opportunity to have something different for our family birthday celebration for him. 

Next to ice cream cake the Mr. adores cheesecake. While a simple no bake cheesecake would do the trick, his favorite cheesecake is one that is baked. Normally I would make his favorite cheesecake, but I wanted to switch things up.

Enter Key Lime Cheesecake.

I scoured the web for the perfect recipe and found a knock off of The Cheesecake Factory's Key Lime Cheesecake. I have to say, the recipe I made is pretty darn close, maybe even exact.

The recipe calls for 5 limes, freshly squeezed to equal a 1/2 cup. Well, 1 1/2 limes later and I reached my 1/2 cup mark. So, I pondered. What is one to do with a bag full of leftover limes?

Enter Limeade.

I know it's not summer and I also know that summer is the perfect time to enjoy a cool, refreshing beverage such as a limeade. Too bad, so sad. I made fresh limeade and it is awesome!

So, here are two recipes full of lime. If you're a lime lover {like me} then these recipes will certainly be favorites!

Key Lime Cheesecake

1 3/4 cups graham cracker crumbs (about 1 1/4 sleeves)
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8 ounce packages cream cheese, softened
1 teaspoon vanilla
1/2 cup fresh lime juice {1 1/2 limes}
3 eggs
whipped cream for topping

Preheat oven to 350 degrees.

Combine graham cracker crumbs, butter, and 1 tablespoon sugar in a bowl. Using a fork, stir crumbs until they are coated and crumbly. Press the crumbs onto the bottom and sides of an 8" or 9" springform pan.

Bake crust for 5 minutes. Set aside.

In a large mixing bowl combine cheese, 1 cup sugar, and vanilla. Mix until smooth. Add the eggs, one at a time until combined. Next, add the lime juice and continue to beat until smooth and creamy.

Pour the filling over the prepared crust. Bake for 60 minutes. Keep a close eye on the cheesecake after the 50 minute mark. It will brown quickly. As soon as the top starts to turn light brown remove it from the oven. Allow to cool to room temperature. Place in fridge for several hours before serving.  {This is a good recipe to make the night before.}

Remove the sides of the pan to cut and serve. Top with whipped cream.


{recipe adapted from Big Oven}

Freshly Squeezed Limeade

grated zest of 1 lime {1 tablespoon}
1 cup lime juice {3 1/2 limes}
1 cup sugar
3 cups water, divided

In small saucepan bring sugar, 1 cup water, and lime zest to a boil, or just until the sugar is dissolved. Remove from the heat and let cool for a few minutes.

Place a strainer over your pitcher and pour the sugar syrup through it, straining out the lime zest. Add the lime juice and 2 cups water.

Taste test. If the the limeade is too sweet add a little more lime juice. I found it to be perfect!

Variation: You can also add a splash of grenadine to make a cherry limeade.

Chill before serving.

{recipe adapted from Simply Recipes}


  1. oh brittany, my mouth just watered. i love cheesecake and it looks so good!

  2. I have always wanted to tackle making a cheesecake but have always thought it would be too difficult. This recipe looks so yummy! My brother loves anything cheesecake and anything lime so maybe this sweet sister should make her brother one.
    :) Ashley

  3. Oh, sweet Jesus ... You have just combined two of my favorite things: all things key lime, and cheesecake!

    If you're ever in the mood to try another cheesecake recipe, do try this one:

    It's my favorite. Even though neither Tim or myself are of Hispanic heritage, we do a Cinco de Mayo fiesta with our friends every year, and I always make this! Mmmm ... It's so hard to share! ;)


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