The Cakening

Calgon Key Lime Cheesecake


It’s almost time to start making lemon meringues! To tide me over until the July 4th season opening for cool custard-based desserts, I rolled the dice on the Smitten Kitchen’s Key Lime Cheesecake the night before last. Win! The citrus cuts the heft of sixteen ounces of cream cheese brilliantly, lending a lovely antacid effect and enabling the diner to put away an impressive helping. I’m not much for mini-anything these days, so instead of buying a special pan with a dozen tiny spring-forms, I opted for the nine-inch single unit. It’s less climactic than the individual cakes, since you can’t count on the whipped cream topping and mango slices to keep as long as the headliner, and until she’s done her hair and makeup, she’s not much to look at.

This necessitates one to whip, seal and chill a half cup of cream each morning, as well as maintain a sealed container of mango slices in lime juice to facilitate enjoyment throughout the day. I’m about the only person I know with that kind of time on their hands, so save it for a group you know will leave no leftovers (college students, children of vegan parents, anyone wearing elastic pants – I have temporarily joined this particular group and have to say it opens up a whole new world of comfort and capacity). By last night, the cream was being dolloped as opposed to spread, and you can see it pictured here next to some apricot and mango salad – time was of the essence, and I wasn’t about to waste valuable snacking minutes arranging mango ribbons. Take care not to become too transported; I had yesterday’s afternoon wedge on the porch with my feet in Billy the Kid’s inflatable pool, and as my cabana boy poured water on my ankles with a watering can, a wonderful sense of smugness settled over me in which I basked drunkenly until realizing how similar I am to Steve Martin’s character in Dirty Rotten Scoundrels.

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