This airy, mousse-like treat blends the tartness of Key lime pie with
the richness of cheesecake. Its graham-cracker crust sets in the freezer
rather than the oven, and the traditional whipped-cream topping is
folded right into the filling, along with fresh citrus juice and zest,
cream cheese, and sweetened condensed milk. Chill it overnight, and wake
up to a world of bliss.
Ingredients
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1 cup finely ground graham crackers (from 9 crackers)
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3 tablespoons sugar
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1/2 teaspoon kosher salt
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5 tablespoons unsalted butter, melted and cooled
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2 packages (8 ounces each) cream cheese, room temperature
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1 can (14 ounces) sweetened condensed milk
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1/3 cup fresh Key lime juice, plus 2 teaspoons grated
zest (from 16 limes), and thinly sliced lime rounds for serving
Directions
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Whisk together cracker crumbs, sugar, and salt. Stir in
butter until mixture resembles wet sand and holds together when
squeezed. Press evenly into the bottom of a 9-inch springform pan.
Freeze until firm, 15 minutes.
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Meanwhile, in the bowl of an electric mixer fitted with
the paddle attachment, beat cream cheese and condensed milk on
medium-high speed until fluffy, about 5 minutes. Add lime juice, zest,
and vanilla. Beat 1 minute more.
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In a separate bowl, whip cream to stiff peaks. Gently fold
into cream-cheese mixture. Pour over chilled crust; smooth top with an
offset spatula. Cover with plastic and refrigerate at least 12 hours and
up to 3 days.
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Run a knife along cake's edge before releasing sides of
pan, then under bottom to loosen. Serve, garnished with lime rounds.
