I have a confession to make: I don’t like cheesecake. I know, I know, what’s wrong with me, right?! Everyone loves cheesecake. Everyone’s supposed to love cheesecake. Well, I’m just not a fan. At least, I never was until I tried this one.
A few months ago, we were having lunch with our friends Mari and Gui, whom I love dearly because they are the nicest, sweetest people (and because they leave passion fruit juice on my doorstep just because they know I really want some). After the meal, Gui brought out this citrus cheesecake for dessert. I decided to try it, since Mari and Gui have never made anything I didn’t like. Because of my aforementioned relationship with cheesecake, I thought I would try a few bites, then give the rest to JF, who loves any and all forms of cheesecake. But, oh, was I wrong. I ate the whole slice…then I had another one!
This is without doubt the best cheesecake I have ever had. It has bits of lemon and lime zest, and it’s made with fresh lemon and lime juice, so it’s delicious. Plus, to seal the deal, one of the ingredients is sweetened condensed milk, a must in the Latin world of baking. Yummy. I’m so happy to have tasted this cheesecake, and to have such wonderful friends, and because now I can say I like cheesecake…as long as Gui makes it!
- 1-14 oz. can sweetened condensed milk
- 8-oz. cream cheese, at room temperature
- Juice and zest of 1 lemon
- Juice and zest of 1 lime
- 1/2 cup sugar
- 1 graham cracker pie crust
Preheat the oven to 350 degrees.
In a medium bowl, mix together the condensed milk, cream cheese, lemon juice and zest, lime juice and zest, and the sugar.
Pour into the graham cracker pie crust.
Bake at 350 degrees for 40-45 minutes, or until the center is firm. Let cool on a rack until no longer warm.
Refrigerate at least 4 hours, or overnight, and enjoy!
Makes 1 cheesecake.
Original recipe by Gui M., published with his permission.