1 package
Currant Turmeric Crisps (finely ground into crumbs)
3 Tbs
unsalted butter, melted

32 oz
cream cheese, room temperature
1.5 c
granulated sugar
1 tsp
large eggs
key limes (or 8 regular limes)

When it comes to playing seasonal favorites, most of the world would place summer at the cool-kids table. Even if sun, pools, and joy aren’t your thing, there’s no denying that when it comes to produce, summer rules. Exhibit A: Key Limes. We’re all familiar with that sweet Florida treat, key lime pie, but between the months of June and September we like to explore the full range of sweet key lime lovelies, summer body be damned. To wit:


Preheat oven to 350 degrees

  1. Zest the limes using a microplane or the smallest side of a box grater. Set aside.

  2. Juice the limes and strain to remove any seeds or large pieces of pulp.

  3. Boil the lime juice in a small, heavy-bottomed pan until it is reduced to 1-2 Tbs. Set aside to cool.

  4. Combine Currant Turmeric Crisp crumbs and melted butter in a small bowl. Mix well. Press the crumbs into the bottom of a 9” springform baking pan (crust should be about 1/2” high).

  5. Bake for 10 minutes. Cool completely.

Reduce oven temp to 325.

  1. Cover the outside of the springform in a triple layer of aluminum foil** to create a watertight seal.

  2. Use the paddle attachment on a stand mixer or a hand mixer to beat the cream cheese until fluffy - about 4 minutes. Slowly add sugar with the mixer on low. Scrape down the bowl.

  3. Add lime juice reduction, zest, vanilla, and eggs to the cream cheese mixture. Mix just until combined. Pour into the cooked crust.

  4. Place the foil-wrapped springform pan into a larger oven-safe pan (ex: a large skillet) and transfer to oven. Pour boiling water into the larger pan until it reaches at least halfway up the springform.

  5. Bake for 60 minutes, or until center is just set (but still jiggles in the center). Cool the cake at room temperature, and refrigerate overnight.

To serve: run a knife between the side of the cake and the pan before carefully removing the springform.

*Variation: For cheesecake on-the-go, make ‘em mini. Use a large muffin tin with liners, or free-standing baking papers. Press the crust firmly into the bottom of the liners. Prebake as directed. Pour cheese mixture into each cup and bake at 325 for 35 minutes. Makes 12.

**To create a watertight seal: layer two roughly equal-sized sheets of foil and fold the widest side down about an inch. Repeat three times & open your foil pieces (like a book). Repeat two more times so that there are 3 foil books on top of each other. Place your pan over the spine of the “book” and fold the excess up the sides of the pan.

In this recipe

Currant Turmeric Crisps