Last week Adam and I shopped at Costco for the All-Nighter. We decided to serve bagels with cream cheese for breakfast. The problem? The smallest package of cream cheese available was a 3 pound box. We now have 2 pounds of cream cheese sitting in our fridge at home. Thankfully, I have an excuse to make two of my favorite cheesecake recipes.
Cheesecake #1: Key Lime Cheesecake
One of my favorite vacation memories is a day in March 2006 that my family spent exploring the upper Florida Keys. In true McLane fashion we hopped into our rental car that morning seeking adventure but without any real plan. Armed with a map, our trusty travel guide and a full tank of gas, we drove, and drove and drove. Eventually we made our way into Key Largo. After taking a fun glass bottom boat tour we were hungry and had an amazing seafood dinner at The Fish House. Our final splurge was to top off dinner with an order of homemade key lime pie. It turns out the kids are not fond of key lime pie and Adam and I (being the considerate parents that we are) were forced to eat their servings as well. We drove off into the beautiful Florida sunset with full bellies and happy memories. When we returned home to Michigan I still had the sweet tangy taste of key lime pie on my mind. A friend introduced me this recipe for Key Lime Cheesecake from Emeril Lagasse. I have served this cheesecake on several occasions and I have yet to find anyone who doesn’t love it (including my kids). I skip the final whipped cream and garnishing step and it is still lovely.
Cheesecake #2: Cheddar Chutney Cheesecake
This second cheesecake falls into the category of savory cheesecakes. It is best served as an appetizer along with an assortment of crackers. This recipe is from a local caterer. About two years ago my church hosted a cooking demonstration with the owner, Fran. She also brought along samples to taste. This is one of the recipes that I have made. Mango Chutney is not always easy to find so I substitute with a quality brand mango salsa. I also omit the Sherry since I don’t keep any in my pantry.
Cheddar Chutney Cheesecake
24 oz. cream cheese
2 eggs
1/3 cup grated onion
1/2 tsp cayenne
1 cup Mango Chutney (Major Grey brand), divided
3/4 cup grated sharp cheddar
1 cup chopped pecans, divided
1 tsp Sherry
Preheat oven to 350. Blend all ingredients in mixer including half of the chutney. Pack into a spring-form pan. Swirl in remaining chutney. Sprinkle with pecans. Cover with foil. Bake in water bath for 20-25 minutes. Uncover during last 10 minutes of cooking. Serve with crackers, bread, etc. Make up to 3 days ahead of time. Store in refrigerator.
{ 3 comments… read them below or add one }
That is such a lie!
We ordered the cheesecake and ate it before the appetizer. The kids wanted it and were really tired and we ordered it to keep them happy while you and I enjoyed dinner. They took one bite, hated it, and fell asleep while we got our eat on.
Am I wrong?
I can’t believe that you just called your wife a a liar.
I don’t remember the story going your way but that’s really not the point. (I do remember the kids falling asleep while we ate dinner.) The point is that the key lime pie was wonderful and that the cheesecake is reminiscent of our pie experience.
I just made “black forest” cheesecake this afternoon and we’re planning to try it out after we put our daughter to bed. I hope it tastes as good as it looks!