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
3/4c sugar
3 limes
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!)


