The problem with getting behind in blogging is you start to forget why you made something in the first place.
OK, that might not be a problem others have. This may be particular to me.
I think I came up with the idea of making a Chocolate Lime Cheesecake while flipping through cookbooks one night and remembering this had been on my to-do list for eons. I’m almost sure I had pulled Nigella Lawson’s Nigella Bites from my (overstuffed) shelf looking for one of her salad recipes when I re-stumbled across this one. And it occurred to me, since it was a long weekend and I was going to be working on the stat holiday, that I should bake this up and bring it in to the rest of the Calgary Herald crew working on the holiday Monday just like I used to when I was over in the city section. (Back then, I worked Sundays every week and I often baked and brought in goodies for what became known as Civilized Sundays, which would see us sitting around at 10 a.m. eating cake and listening to the police scanner. And reading our horoscopes.)
Then, and I do remember this correctly, I told the people who I knew would be also working that I was going to bake a cheesecake, which actually made me do it.
And, man, am I glad I did.
Nigella, my friends, she knows her stuff.
You know I love lime. It’s no surprise I also like chocolate. These two together are a very nice, very unexpected treat.
It may seem a bit fussy, but I followed all the instructions, including baking it in a water bath, which is a relatively common suggestion for baking cheesecake (a gentler way that theoretically keeps the top from cracking but always seemed like an unnecessary additional step). And I think it is indeed worth it. And the trick of snapping the aluminum foil into the springform pan (which sounds more confusing than it actually is) really does protect the crust and cake from any water.
However, I must also add that I bought extra-wide aluminum foil thanks to the suggestion of my friend, Colette, who knew such a thing existed. Thanks Col! That way there was no panic about making sure the various pieces were secure enough. I would recommend this as a great way of alleviating any concern over seepage.
Seepage. What an odd thing to be mentioning on a food blog.
And, goodness, this is a very scattered post, isn’t it?
To summarize: this cheesecake is tasty. I enjoyed it. So did my friends. Make it. Don’t wait as long as I did to do so.
Chocolate Lime Cheesecake
Straight from Nigella Lawson’s Nigella Bites.
- 7 ounces chocolate wafer cookies
- 1/3 cup unsalted butter, melted
- 1 1/2 pound cream cheese (recommended: Philadelphia)
- 1 cup sugar
- 4 whole eggs
- 2 egg yolks
- 4 limes, juiced or 3/4 cup
Special equipment: springform pan
Preheat oven to 350 F.
Place a large overlapping piece of aluminum foil over the bottom of the springform pan, and then insert pan ring over it. Fold the foil extra foil up and around the pan and place the whole thing on a second piece of foil, also folding it and pressing it securely around the pan, having a water tight covering.
In a food processor, process cookies until they are crumb-like, add melted butter and continue to process. Pour crumb mixture into springform pan and press with your fingers to line the pan. Place the pan in the refrigerator to set while you prepare the cheesecake.
Place a kettle of water on for water bath. In a food processor beat the cream cheese until smooth, add the sugar, eggs, egg yolks, and lime juice.
Take crumbed pan from the refrigerator and place it in a roasting pan. Pour the cheesecake mixture into the crumb pan, and then carefully pour the hot kettle of water into the roasting pan so the water reaches 1/2 way up the pan so the water does not splash into cheese cake.
Place roasting pan in oven for 1 hour, checking after 50 minutes. It should feel set, but still wobbly in the center. Take the roasting pan out of the oven, carefully remove the springform pan from the roasting pan and place it on a rack. Peel off the outer layer of foil, and tear away the side bits of the first layer of foil and leave the pan to cool. Once the cake comes to room temperature, place it in the refrigerator for 20 minutes before serving. Transfer to the plate you’re going to serve it on, a plate without a lip, or a cake stand. Unclip the springform pan and remove the outer part. Carefully lift the cheesecake removing the metal bottom. The aluminum foil can stay on the cake. Serve chilled.