Mashup made in heaven

Also in the recipe, you’ll notice I suggest using a 9-inch or 10-inch springform pan. If you use a 9-inch, the cake will be taller, and you can cut thinner slices. If you use a 10-inch pan, the cake will be shorter, and each piece can be cut a bit wider. Additionally, if you don’t have a springform pan, not to worry: Feel free to use a 9-by-9 or 10-by-10 baking dish as well.

Cloud cheesecake with gingersnap crust and lime curd

Makes: 10-12 servings; total time: 5 hours

For the crust:

2 cups (180 grams) ginger snaps

¼ cup granulated sugar

5 tablespoons butter, melted

For the filling:

2 pounds (4 packs) cream cheese

1 cup granulated sugar

Pinch of salt

2 teaspoons vanilla extract or paste

4 eggs

1 cup sour cream

½ cup heavy cream

For the lime curd:

½ cup granulated sugar

Zest of 4 limes

½ cup freshly squeezed lime juice

3 large eggs

Pinch of salt

4 tablespoons butter, cold and diced

Preparation: Preheat the oven to 350 degrees. Line a 9-inch or 10-inch springform pan with a round of parchment paper. This will enable you to move the cheesecake to a different platter before serving. First, let’s make the crust. In a very dry blender or food processor, pulse the gingersnaps into a powder. Transfer this to a bowl and stir in the sugar and butter. Using a flat-bottomed cup, press the mixture semi-firmly into the bottom of the springform pan. Bake for 10 minutes and remove from the oven.

While the crust is cooling, make the filling. Place the cream cheese in an ovenproof baking dish and bake for 15 minutes. Carefully transfer the warm cream cheese to the bowl of a stand mixer or a large mixing bowl. Whisk in the sugar, salt and vanilla, and mix thoroughly. Add eggs one at a time, whisking well after each addition. Stop the mixer so you can scrape the sides. Add the sour cream and heavy cream, and whisk until the mixture is smooth and fluffy, another minute more.

Pour this mixture on top of the crust. Bake for 10 minutes, then reduce the heat to 225 degrees. Bake for an additional 80 minutes or just until you see the cake set when you give the pan a little wobble. Turn off the heat and crack open the oven door for an hour to let it cool slowly (this prevents cracking). Remove cake from the oven and let it cool to room temperature before transferring to the refrigerator to cool for at least three more hours.

While the cake is cooking or cooling is a perfect time to make the lime curd.

To make the curd, first place a fine-mesh strainer over a bowl. Keep this close as you’re making the curd: In a medium saucepan, whisk together the sugar, lime zest, lime juice, eggs and pinch of salt. Switch to a heat-proof rubber spatula and place this mixture over medium heat, moving the spatula in a figure-eight movement along the bottom of the pan, to ensure nothing sticks. Cook for around 5 minutes, until the mixture thickens and coats the back of a spoon. This will happen quickly, so keep a close eye on the curd. As soon as it thickens, pour the curd into your prepared fine-mesh strainer over the bowl, scraping all of it from the pot. Pass the curd through the strainer into the bowl and whisk in the cold butter until it’s melted. Let this cool to room temperature, then reserve in the fridge until ready for serving.

To serve the cheesecake, use a small knife or offset spatula to carefully follow the perimeter of the springform pan separating the cake from the pan. Release the clip to remove the side ring. Spread some (or all) of the curd over the top of the cake with a rubber or offset spatula, slice and serve on its own or with some fresh whipped cream.