Baked Key Lime Cheesecake—Prototype 1:
The hot summer weather of early August 2022 would be at least one good reason to bring on this flavor! Among the (pardon the expression) "key" ingredients were the key limes themselves. I zested and juiced about 8 of these little fruits (nearly 1/3 of a one-pound bag that I bought at Market Basket) for this recipe.
3-Cheese Blend (1CT-1NC-1YG):
Prepare ahead of time 16 ounces of yogurt cheese, derived from one 32-ounce container of nonfat yogurt. If the resulting yogurt cheese falls below 16 ounces, add back enough of the whey (that was strained out from the yogurt) to make up the difference. To this yogurt cheese combine 16 ounces of whipped, lowfat cottage cheese and 16 ounces (two 8-ounce packages) of softened Neufchatel cheese ("light cream cheese").

Grease a 9 1/2" (or 9") springform pan, but do not wrap foil around it yet (see below).

2 oz. melted, white chocolate
8 oz. (1 cup) 3-cheese blend (see above)
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
2 oz. All-Bran, ground up

Place the resulting mixture in the greased pan and pre-bake without tub at 300 degrees for 20 minutes, then cool enough to comfortably touch at least the pan's upper sidewall.

1 5/8 cups granulated sugar
40 oz. (5 cups) 3-cheese blend (see above)
2 teaspoons vanilla
3 tablespoons key lime juice
2 teaspoons grated key lime zest (peel)
1 teaspoon xanthan gum
6 eggs (brown recommended, large)

Wrap the pan in foil at this point. Carefully pour the batter over the crust and bake this cheesecake in a hot water tub at 300 degrees for 105 minutes (if using a 9 1/2" pan). Then shut off oven and cool cheesecake down while still in it (and in tub), with door slightly ajar, for an hour. Afterwards, remove from oven and tub and continue to cool down at room temperature for another two hours, then remove from pan and refrigerate.

Key Lime Cheesecake—Prototype 1

I could barely taste the key lime flavor in this one. I gave thought to at least adding some zest (peel) to the crust for next time. But some of my co-workers at The Home Depot could more easily pick up the flavor (maybe my taste buds were getting too old). I also felt that this cheesecake could use just a slight amount more firmness—more specifically an additional 1/4 teaspoon of xanthan gum on the next one (likely along with another tablespoon of key lime juice for the batter).

This dessert was meant to be for a bake sale at my workplace, likely to benefit a Home Depot employees' fun fund. But, due to lack of sufficient participation by associates to bring in such treats, my cheesecake (along with baked contributions from only about a couple of other people) ended up being a giveaway. My first key lime prototype was gone probably within three hours on a hot summer day.

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