Cheesecake is one of those classic desserts that’s very adaptable when it comes to filling flavours, toppings, and crust ingredients. To celebrate sunshine and warmer weather, I used the bright flavour of Key limes here, but standard limes work just as well. Their acidity marries really well with the creaminess of the filling.
Salty pretzels work wonders in the crust alongside the usual graham cracker crumbs, but if you wanted to use only graham crumbs, that’s fine too. A rich and tangy lime curd is the perfect topping, but it’s so delicious on its own, you’ll have to muster all of your willpower to save some for the cake.
While cheesecake may seem like a complicated dessert to make at home, I assure you that it’s not. Sure, there are a few steps involved, but the Key thing to remember is to have the eggs and cream cheese at room temperature.
For the best crack-free cheesecake, it’s best to bake it in a water bath. This method yields a light, creamy texture and is well worth the effort. The steamy environment inside the oven helps to cook the cheesecake gently, and the extra moisture means the surface won’t dry out and crack. After baking, a gradual cooling process also helps keep the cake from cracking.
I know it sounds like a diva dessert, but cheesecake is one of the best desserts to make ahead, even a few days before you want to eat it. And if somehow the cheesecake still gets a few cracks, don’t fret, you’re topping it with lime curd and no one will ever know.
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