ROTD: Key Lime Pie

• 250 g whole wheat biscuits
• 125 g melted butter, at room temperature

For the cream

• 300 g cream cheese
• 400 g (1 can) sweetened condensed milk
• Zest and juice of 2 juicy limes or lemons
• 1 teaspoon powdered gelatin (or 2 gelatin sheets, about 4 g)
• 1 tablespoon water

For the garnish (optional)

• 6 tablespoons sugar
• 6 tablespoons water
• Peel of 2 lemons (cut into thin strips)
• Juice of 1/2 lemon

Instructions

For the cheesecake base

1. Grind the whole wheat biscuits into crumbs using a mixer.
2. Gradually add the melted but cooled butter and mix until combined.
3. Empty the mixture into a non-stick 20 cm ring mold, spooning and spreading it evenly on the base and sides (forming a 4 cm high side) as if creating a biscuit shell for the lemon cream.
4. Chill the biscuit base in the refrigerator for 30 minutes.

For the cream

1. Place the softened cream cheese in a bowl and beat lightly with a whisk or hand mixer until fluffy.
2. Add the sweetened condensed milk, lime/lemon juice, and zest.
3. Stir or beat with a hand mixer until the ingredients are well combined.
4. Place the gelatin in a bowl or measuring cup.
5. Pour in the water.
6. Set the bowl over a pot of boiling water to dissolve the gelatin.
7. Stir until the gelatin is completely dissolved.
8. Let it cool for 3-4 minutes, then add it to the cream mixture.
9. Mix well.
10. Pour the cream over the chilled biscuit base.
11. Freeze the dessert in the refrigerator until the cream sets and can be sliced, approximately 3 hours.

For the garnish

1. Heat the sugar and water together.
2. Once the sugar has melted, add the finely cut lemon peels and juice.
3. Simmer gently for 5-6 minutes until the syrup thickens slightly.
4. Let the mixture cool.
5. Remove the lemon cheesecake from the mold.
6. Cut into triangular pieces and garnish each piece with a spoonful of the syrup.
7. Υou can also garnish with whipped cream if desired.

Enjoy!

Source: Argiro Barbarigou