Key Lime Cheesecake Ingredients
300g Of Graham Cracker Crumbs
½ Cup Of Unsalted Butter Melted
¼ Cup Of Brown Sugar
18Grams Of Powdered Gelatin
2 Cups Of Water – In A Small Pot
1kg Of Cream Cheese At Room Temperature
2 Cup Of Sugar
1 Tablespoon Of Vanilla
I Lime – Zested And Squeezed, One Half Of The Juice
Make sure everything is measured out first as you will need to work fast as to not have the gelatin set on you.
Whip the cream cheese and sugar on medium speed to make it nice and smooth with no lumps, scrape down the sides of the bowl a few times.
Once it is creamy add your vanilla, zest and lime juice and mix on low while preparing the crust and gelatin.
In a bowl combine ingredients for step 1 until well mixed and press into a baking pan.
Bake in a 350 degrees Fahrenheit oven for 5 minutes.
While it is baking dump your gelatin into the water and let it dissolve for 3 minutes, then place the pot on the stove and slightly warm the water until the gelatin is dissolved fully, the water won’t look grainy when the gelatin is dissolved.
Slowly pour the gelatin water into your mixer and mix until fully incorporated – it will be a bit watery but will set.
Place in the fridge and let set for about 4 hours or more.
Note – If using mini molds spray sides with Pam.
Pina Colada Coulis Ingredients
1 Can Of Crushed Pineapple
Juice Of The Other Half Of The Lime
1/3 Cup Of Brown Sugar
1 Cup Of Coconut Rum
Pina Colada Coulis Method
Place all in a pot and bring to a simmer.
Cook for about 20 minutes then place in a blender and puree until smooth then let cool.
You can also toast some coconut to add onto your cheesecake and grilled pineapple.
Yield 24 Mini Cheesecakes Or 1 Full Cheesecake.