Luckily it was only me dropping my freshly made Key Lime Cheesecake. For all my food-blogging friends, at one point or another you have probably had the absolute horror of watching perfection fall out of your hands, sideways on the deck, and there was nothing I could do to stop it. The only other moment that comes close was when I caught our golden retriever paws-up on the counter enjoying a fresh cake I had just finished decorating for a party.
I can't believe what a lucky girl I am...two bounces and a herd of folks running to help me out - and I was lucky to save this beautiful cheesecake, without even a single crack - UNBELIEVABLE!
And even more unbelievable is how absolutely FABULOUS this creamy and velvety Key Lime Cheesecake is on a long, lot summer night!
How the heck it didn't crack or fall out of the pan, I have no idea!
Skipper doesn't much care for Key Lime anything...but he LOVED this cheesecake!
It's well worth your time to make the sweetened whipped cream from scratch - whipped cream from a can just isn't going to do this justice, and tends to "melt" all over a dessert before you can serve it.
On a whim, I placed my springform pan inside a Reynolds Cooking & Baking Bag before I put it in the roaster with boiling water to bake and simmer. Although heavy duty foil will work as well, these bags work FABULOUSLY - no worrying about small holes in the foil, and they are foolproof.
Another secret is to keep the pan in the oven after the timer goes off. Just prop the door open let it sit undisturbed for an hour before you remove it to cool on the counter for another hour.
This Mama has been known to serve a bowl of fresh raspberries on the side - the creamy cheesecake filling is perfect for dipping the fresh berries into before enjoying!
Perfect way to end a perfect weekend!