September 30, 2011
Cheesecake for Breakfast
Epicurious for Key Lime Cheesecake with Tropical Dried-Fruit Chutney. I usually have to piece together a variety of different scraps of cheesecake advice from different recipes (seriously, how can there be so many different techniques for making cheesecake), but this time I more or less followed it exactly, taking into account just a few of the suggestions in the comments section, which is truly the most fun part of the site to look at anyway. I also made a few modifications of my own: there are no key limes in Spain so used regular ones, skipped the weird-sounding dried-fruit chutney, reduced the sugar slightly, used plain yoghurt instead of sour cream (or crème fraiche), cooked the crust (with unsweetened coconut flakes) for about 18 minutes and put a little oil under it so it wouldn't stick to my spring-form pan. Anyway, it was incredibly easy to make, especially the crust, and took about 9 minutes in total to prepare plus a night in the fridge to settle. Just a tip, take the foil off from around the pan before sticking it in your fridge, mine was slightly flooded this morning - must have been from the wine I drank while cooking the cheesecake last night. Overall, delicious, although maybe a bit rich for breakfast. I may have to trade it for a breakfast bowl of gumbo (also on the menu for tonight's cancelled soiree). Please excuse the poor lighting on the photo, the sun's just come up.
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Cheese cake for breakfast is fine for as long as you remind your kids to brush their teeth well after eating. They might end up visiting the dentist in Marietta because of toothaches or cavities.
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