Lime Cheesecake

[anibanani]

Help! I need to make a Lime Cheesecake in about a week for a large group (approx. 400) to be made in full size sheetpans. Does anyone have a recipe that would work using simple ingredients. I'd prefer not to use whipped cream. I can adjust recipe quantities for the larger amount, but would prefer a recipe that is meant for a large pan. I'm feeding about 175 middle school students and their grandparents and will have to make 1-2 days ahead. I can substitute lime for a recipe that calls for lemon.

Any ideas will be welcomed.
Thanks, Anibanani

[CM]

This recipe only makes enough for 1 small cheesecake, but you may be able to adapt it. It uses cottage cheese rather than cream cheese; I've also made it using ricotta. I don't think I would use the pineapple if I were substituting lime for the lemon. Using lime, you might also need to adjust sugar. Taste it and see what it needs - I would make a trial run using a single recipe before multplying it.

No Bake Cheesecake

3 egg yolks, beaten
1/4 cup sugar
1/2 teaspoon salt
1 small can crushed pineapple
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1 cup cottage cheese
1 tablespoon unflavored gelatin
3 egg whites
1 1/2 cups graham cracker crust mixture

Press a graham cracker crust into the bottom of a springform pan, saving some of the mixture to sprinkle on top.In a small bowl or teacup, bloom 1 tablespoon of gelatin in 1/4 cup water; set aside.

In a double boiler, combine egg yolks, sugar, salt, pineapple, lemon juice and rind. Remove from heat and add the softened gelatin, stirring until dissolved. Add 1 cup cottage cheese, mashed. Chill until mixture has partially set.

In a clean bowl, beat three egg whites, gradually stirring in 1/2 cup white sugar until soft peaks form when the beaters are lifted. Fold the beaten egg whites gently into cheese mixture.

Spread mixture over the graham cracker crust and sprinkle reserved graham cracker crumbs over top. Chill for at least 4-5 hours.

6 to 8 servings.

[CM]

7 1/2 lb. baker's cheese
3 lb butter or 2.5 lb. shortening
3 lb. 8 oz. sugar
3 oz. cornstarch
1/2 oz. grated lemon zest
1 oz vanilla
1 1/2 oz. salt
2 lb. eggs
12 oz egg yolks
1 lb heavy cream
8 oz milk
2 oz lemon juice
short dough, sponge cake or graham crust to line pans

Prebake the short dough until golden. Mix bakers cheese with paddle attachment of mixer on low speed until smooth. Add sugar, cornstarch, lemon zest, vanilla and salt. Do not whip or cheesecake will deflate when baked. Gradually add eggs, scraping down sides of bowl occasionally. Add cream, milk and lemon juice. Fill prepared pans.

Place filled pans on sheet pans and bake in a preheated 400F°F oven, after 10 minutes, reduce heat to 225°F, continue to bake til set, about 60-90 minutes.

Makes 4 10-inch cakes, 5 9-inch cakes or 6 8-inch cakes.

Variation: Cream cheese may be used in place of the baker's cheese. Substitute 10 lb. cream cheese for the 7 1/2 lb. baker's cheese plus 3 lbs. butter (omit the butter or shortening).

To make French Cheesecake, which is lighter, increase the cornstarch to 5 oz, reserve 1 lb of the sugar and whip it with 2 lb. 4 oz egg whites to make meringue, then fold the meringue into the cheese batter just before filling the pans.

From Wayne Gisslen's Professional Baking, Wiley and Sons 1985

[CM]

Crust

1 cup sifted flour
1/4 cup sugar
1 tsp. freshly grated lemon peel
1 egg yolk
1/4 tsp vanilla
8 tbsp (1 stick) butter, softened

Filling

2 1/2 lbs cream cheese, softened
1 3/4 cups sugar
3 tbsp. flour
1 1/2 tsp. freshly grated orange peel
1 1/2 tsp. freshly grated lemon peel
5 eggs
2 egg yolks
1/2 tsp. vanilla
1/4 tsp. pure lemon oil (optional)
1/4 cup heavy cream

400F°F preheated oven.

Combine flour, sugar and lemon peel in a small bowl and blend well.

Add egg yolk, vanilla, softened butter to form a smooth dough. Pat dough out on bottom and slightly up along the sides of a 9-inch springform pan and bake in preheated oven for 10 minutes. Let cool.

Beat cream cheese on low until smooth, gradually adding sugar until light and fluffy, add flour til blended. Stir in citrus peel. Add eggs, one at a time, beating well after each addition. Add vanilla and cream; mix. Pour into prepared pan.

Bake 10 minutes, reduce heat to 250 and bake til a toothpick inserted in center comes out clean, about 90 minutes (but keep an eye on it sooner to avoid overbaking).

Cool and refrigerate for 2-3 hours before serving.

[Annieke]

Thanks for this, although it wasn't me who asked the question, its just what I was looking for, will try it out.