Oct 20, 2014

Key Lime Cheesecake Pie

Key Lime Cheesecake Pie

Yep, you read that right. You see, this (no bake) key lime cheesecake pie was made with real key limes… while I’m in the Netherlands! Really, folks, this ranks incredibly high on the coolness scale because we only have regular ole limes on my side of the pond.

A big shout out to my girl Ellen over at In My Red Kitchen, who was sweet enough to mail me a package from L.A, and who decided to throw in not only fresh key limes, but also a big bottle of key lime juice as a surprise. Wish she could’ve seen my reaction, it must have been hilarious; somewhere between laughing hysterically and screaming.

It’s been so long since I had a real key lime pie, I’d almost forgotten what a spectacular sour and almost candy-like flavour those teeny-tiny limes have. There’s just no comparing these to regular limes, it’s a completely different ballgame. Even though many Dutch bloggers use the name not knowing the difference, but Lord forgive them for they do not know what they do.

It was heavenly! Sweet, sour, creamy, rich and totally decadent. I was so happy I could let my son taste the real deal. He was mainly happy he got a great tasting pie after devouring a serious piece of lasagna.

Afraid he inherited my appetite. Poor kid is beyond rescue.

 

Ingredients:

9 oz/250gr digestive cookies
4 tbsp brown sugar
3.5 oz/100gr butter
1 can sweetened condensed milk
10 oz/275gr Philadelphia cream cheese
1/2 cup key lime juice

 
Directions: 
 

See! Told you so. They were a bit on the brown side, but perfectly workable.
Key Lime Cheesecake Pie

Just in case the fresh limes wouldn’t make it here alive, Ellen also added this bottle.
Key Lime Cheesecake Pie

 
Marry me, El! I love you. You totally understand me.
 

This is our version of graham crackers: Verkade Digestive cookies. And of course the sweetened condensed milk.
Key Lime Cheesecake Pie

Start weighing those cookies.
Key Lime Cheesecake Pie

Crumble them up using your food processor or blender. Stir in the light-brown sugar.
Key Lime Cheesecake Pie

Melt the butter, pour it in and mix with the cookie crumbles. Press them into a 9” pie plate, and store in the fridge for at least 30 minutes.
Key Lime Cheesecake Pie

Squeeze out the key limes. They are so much smaller than the limes we have here. How I love the flavour of key limes.
Key Lime Cheesecake Pie

Spoon the Philadelphia into a big bowl.
Key Lime Cheesecake Pie

Pour in the sweetened condensed milk. It’s a pretty easy recipe, isn’t it?
Key Lime Cheesecake Pie

Whisk away. We need a lump-free concoction. As soon as you have that, you pour in the lime juice and stir well.
Key Lime Cheesecake Pie

Pour the filling into the crust, level it and store in the fridge for several hours, preferably overnight, before slicing it up.
Key Lime Cheesecake Pie

 
The only topping I used was some sweetened whipped cream and lime zest.
 

Oh Lord, the filling was so rich and silky, yet it still tasted light and fresh and not overly sweet. My kinda pie.
Key Lime Cheesecake Pie

Thanks a million, girly! You totally made my day.
Key Lime Cheesecake Pie

Key Lime Cheesecake Pie
Ingredients
    9 oz/250gr digestive cookies
    4 tbsp brown sugar
    3.5 oz/100gr butter
    1 can sweetened condensed milk
    10 oz/275gr Philadelphia cream cheese
    1/2 cup key lime juice

Directions
    Crumble the cookies using your food processor or blender. Stir in the light-brown sugar. Melt the butter, stir it in and press it into a 9″ pie plate. Store the crust in the frige for at least 30 minutes.

    Squeeze out the limes and spoon the Philadelphia into a big bowl. Combine the sweetened condensed milk with the cream cheese, whisk until it’s a lump-free concoction and pour in the lime juice. Stir well. Pour the filling into the crust, level it and store in the fridge for several hours, preferably overnight, before serving.

    Top the pie with sweetened whipped cream and lime zest.

Meal type: Bread, Indian, Side-dish
Servings: 1
Copyright: © kayotickitchen.com
    Oct 15, 2014

    Garlic Parsley Naan

    I found this recipe in my now forever favourite edition of the Dutch Delicious magazine; the Asia update. It’s a brilliant recipe. It just works, people! I don’t know if it’s the Greek yoghurt they’ve added to the dough, or the chili oil, garlic and parsley mix I’ve brushed all around, but the flavour, structure and overall feel of this Naan is so good you can’t get enough of stealing…

      Oct 2, 2014

      Acar Ketimun

      It’s time for me to redo a few of my older recipes. Some of those photos are atrocious, really. If these were actual prints, I’d build a camp fire to ritually burn them and wildly dance around it while the ashes rise high above me. Anyhow… I’m starting with my beloved acar ketimun. If ever there was a food staple in our home, this one is it. Whenever I cook…

        Sep 30, 2014

        Kay’s Club Sandwich

        Now this is a serious lunch. So serious in fact I have to split it with someone as I can barely eat half of this. I really wanted to share this recipe with you because I have a thing for club sandwiches—they make me all giddy and happy—probably because they’re kinda retro and I’m partial to old-school comfort food. But that aside; there’s something really satisfying about biting down on…

          Sep 24, 2014

          Indonesian Glazed Meatballs

          I so wanted to call these ‘keigoeie ballen’ (that’s Dutch to you, I know), or perhaps even ‘awesome sauce’. Bottomline: these are the real deal. So crazy good that the guys continue to fight over who gets the last meatball. Silly men. Me, of course. Here’s how it started: a couple of weeks ago I ran into Lonny Gerungan’s Kecap sauce during grocery shopping, and on a whim I decided…

            Sep 17, 2014

            Seriously Flavoured Salt

            Filed under: Home,Recipes,Sauces & Spices,spice mixes — Kay @ 10:36 am

            Seriously flavoured salt: why, oh, why didn’t I think of this sooner? I can almost see you frown. I know that adding dried herbs or other spices to salt has been done for eons. No rocket science there. A good flavoured salt is a perfect way to finish and liven up any kind of dish. But I own a dehydrator, darn it! I can do better than that. I just…