Skip to main content
Print Friendly and PDF

Keylime Cheesecake Pie

I promised my wife a cheesecake for her birthday. A few days before her big day,  I broke my heel. After 2 months of being off my foot, I have mastered my knee scooter enough to get back in the kitchen. Not having  a pan for baking a  cheesecake, I had to improvise.  Here are the delicious results.

16 oz cream cheese room temp
1 egg plus 1 egg yolk lightly beaten
1 can sweetened condensed milk 
1/4 cup Kermit's keylime juice 
1/2 teaspoon Kermit's keylime oil
(Other oils may be different concentrations)
1 large graham cracker crust

In your stand mixer with a paddle attachment, add cream cheese and condensed milk. Blend on medium speed until velvety smooth.
Add the keylime oil, then slowly add the juice. Blend until everything is combined. Scrape down the sides of the bowl and mix another minute.

Pour batter into the crust.   Preheat your oven to 300 degrees. Place your pie in a larger pan and add hot water half way up the sides of the pie pan. Carefully place in the oven for 20 minutes.  Check pie by checking the top. It should be firm on the sides, but slightly jiggly in the center. If the whole top jiggles, bake a few more minutes. Remove  and carefully place pie on a wire cooling rack. The center will continue to cook until firm. After cooling, refrigerate for at least 7 hours.
 An alternative to cooking in a water bath, you can use a steam oven. Steam ovens have been very expensive in the past but recently Anova has come out with a counter top model. If you are fortunate enough to have one, preheat to 300 degrees at 70 percent steam. Bake for 20 minutes and check as above. Carefully remove to a cooling rake and cool for an hour.

When finished, slice yourself a piece and enjoy!