A Lime cheesecake is baking in the oven. Not the fluffed up with flour variety, either. The thick creamy kind.
Took the cream cheese blocks out nice and early so they would be room temperature by noon. Had three rather old limes in the fridge, left there for juicing. Picked three fresh ones for grated lime peel (zest really) and 1/2 of juice.
Instead of grating the limes, I used a zester, and then minced it fine. Now, it’s just a matter of waiting for it to bake, and to let it cool. 🙂 Smells so good!