The last week or so has been pretty emotional, watching my close friend in her fight with stage IV cancer. My Cora is helping me keep my spirits up, though. I'm so glad to have her around during this sad time.
We've also had several occasions to celebrate: a first Father's Day, my 30th!! birthday (yesterday), and our 7th wedding anniversary (today). I kept forgetting that it was my birthday--not because I want to avoid that unbelievable number--but because this little one means there's now someone more important than me, even on my birthday! I do feel like the number reflects my age and where I am in life, so 30 isn't so bad:)
I'm calling the above photo 'key lime cheescake, take 2' because we made it for 2 weekends in a row, first for E and his dad on Father's Day, and then again for us and my parents. We first had this cheesecake when our neighbor made it a few days after we came home with Cora. I immediately thought of E's dad-- lover of the Keys and limes! It didn't come out so pretty (2nd photo) when we copied our neighbor's jello topping (funny how that keeps happening), and I preferred to scrape the green off anyway, so this time we went for a less kitschy presentation.
It tasted tangy and delicious both times, so we'll definitely keep this recipe around.
Key Lime Cheesecake
Crust: We followed our neighbor's instructions to use packaged sugar cookie dough for the crust. You bake it first in the spring form pan according to directions.
Filling: 3 8oz packages cream cheese, softened
1 tsp vanilla
3 eggs, separated
Combine cheese, sugar, vanilla in electric mixer on medium speed. Add juice of limes and 1.5 tsp lime zest, mix well. Add yolks one at a time, mix well after each addition. Beat egg whites in a separate bowl until stiff peaks form. Fold into cheese mixture. Pour over crust. Bake at 300 degrees for 55 minutes. Turn oven off and let cool in warm over for 1 hour. Loosen cake from edge of pan, and cool completely before refrigerating. Garnish as you like. (but I think simpler is better!)