Easy Key Lime Cheesecake

Do you ever make plans to cook or bake something, buy all the ingredients, then neglect to follow through?  I would love to blame this on blogging but the reality is that I just don't want to follow the plan sometimes.  For this reason non-staple ingredients like whipping cream, cream cheese and Brussels sprouts are pretty much always in the refrigerator.  

This is why I found myself in the kitchen with a mountain of key limes and a juicer.  What seems like a normal number of regular limes is the equivalent of about five million key limes.  I got two cups of juice for about an hour of juicing.  If you ever want to make a key lime something, just buy the good quality juice that's already been squeezed for you.  Trust me on this one, I have done the work and weighed the options so you don't have to.

I've been on a fruit curd kick lately as you know, so the first thing I thought of was to make some key lime curd.  But what to do with it?  I'll spare you the string of thoughts that led me there, but decided to add the curd to some cream cheese and add gingersnap cookies and top it with spiced whipped cream.  Why?  Because I always have cream cheese and whipping cream in the house and I had gingersnap cookies cooling on the counter.  How could I not put those all together?  It also happens that the warm flavors of the spices in the gingersnaps really compliment the cool tangy flavors of the key lime and cream cheese.

So here's what you need to do: bake a batch of cookies then find yourself some tiny limes and get juicing.  Use the juice to make some key lime curd, then put it all together to make this delicious dessert.

For my super-delicious gingersnaps recipe, go here.  To download either of the above recipes, click on the image above and you can download an easy-to-print version of the recipe and if you would so kind as to subscribe to the hobby room first, I would really appreciate it.

Is there something that you've been meaning to make for a while but just haven't gotten around to?