| Chocolate wafer | 4.5 oz/ 125 g/100pieces |
| Sugar | 1 tsp / 5 ml |
| Salt | Pinch |
| Butter (melted) | 3 tbsp/ 45 ml |
| Whipped cream cheese | 16 oz/ 452g |
| Sugar | 1/3 cup or 65 g |
| Eggs | 2 |
| Vanilla | 1.5 tsp/ 7.5 ml |
| Flour | 2 tbsp/ 15 g |
| Sweetened condensed milk | 1 can/ 14 oz/ 400 ml |
| Egg yolk | 2 |
| Key lime juice | 1/2 cup or 120 ml |
Spray the spring form pan
Place 4.5 oz (125g) cookies, 1 tsp sugar, and a pinch of salt into the food processor and process till crumbles. Add 3 tbsp melted butter and process till wet crumbs. Transfer the crumbs into the bottom of the pan and press them thin with a measuring cup.
Bake crust in 350 F for 5-6 min. Allow it to cool completely.
Cheesecake: mix 16 oz whipped cream cheese with 1/3 cup of sugar. Add two eggs, one at a time with beating in between. Beat in 1.5 tsp vanilla and 2 tbsp of flour.
Key lime pie: combine 1 can of sweetened condensed milk, 1-2 eggs, and 1/2 cup key lime juice.
Pour cheesecake batter on top of the crust, and smooth it out. Pour key lime mixture on top (from sides to center).
Bake in 350 F for 35-40 mins until cheesecake is set and jiggles slightly.
Allow cool completely.
12-13 key limes equivalent of 1/2 cup of key lime juice
3/4 cup sugar + 1/2 cup heavy cream + 1/2 cup lime juice + 1/8 tsp salt + 2 eggs could also be used for the key lime pie filling
I think maybe 1 egg for the key lime pie could work better. Gotta try next time!
