Don't forget it's April 1st, it's easy to be fooled. I would say it's exceptionally easy to be fooled when the weather forecast is calling for snow, that might be the biggest prank we see all day. If you find yourself being fooled, I recommend a little Key Lime Cheesecake Fool to brighten your spirits. This one is so easy, any fool could make them. I added some graham crackers for dunking, but you could crush them up and add them directly to the dessert, of course it would no longer be a fool. Crushed cookies added to a fool is technically a Mess. A fool or a mess, or how about a foolish mess? Does it really matter, as long as it tastes good? These definitely do.
I tried these both immediately after making them and then again after they had time to sit in the fridge. Eating them immediately gives you a much lighter dessert, the consistency of whipped cream. Making them ahead and letting them set up in the fridge allows the whipped cheesecake part to set up, making it more the texture of a soft cheesecake. If you are going with the latter method, don't mix in the graham cracker crumbs as they will get very soggy if allowed to sit in the mixture for too long.
I did prefer them after they had some time to sit. They really great both ways, but I preferred the texture after waiting. You all know how much I hate to wait to eat dessert!
Have any good practical jokes planned for today? Let me in on the secret. I won't tell. Happy April!
adapted from The Smitten Kitchen Cookbook and Sprinkles Bakes
For the Key Lime Curd
1/4 pound, (1 stick) butter, softened
1 cup sugar
2 eggs, room temperature
2 egg yolks, room temperature
1/2 cup key lime juice
For the Whipped Cream Cheese
6 ounces cream cheese, softened
1/4 cup sugar
pinch of salt
1/4 teaspoon vanilla extract
graham crackers for dunking
key lime slices
Make the Key Lime Curd
In the bowl of a stand mixer with the paddle attachment, beat together the butter and sugar until light and fluffy. Add eggs and yolks, one at a time. Mix well after each addition. Pour in the key lime juice and mix well. The mixture will look curdled, it is fine. Pour the mixture into a medium saucepan over medium heat. Stir constantly, scraping the bottom of the pan until smooth and no longer curdled. Increase heat to medium high, keep stirring constantly until mixture has thickened. If you want to use a candy thermometer, you will want the curd to reach 170 degrees Fahrenheit. I do it by sight rather than temperature. Once desired consistency, pour through a fine mesh strainer into a bowl. Cover with plastic wrap pressed to the surface to avoid a skin from forming on the top. Place curd in refrigerator. Cool curd to at least room temperature before assembling fools. Any extra curd can be kept, wrapped tightly for up to 1 week.
Make the Whipped Cream Cheese
In the bowl of a stand mixer with the whisk attachment, add the heavy cream. Whisk on high speed until stiff peaks form. Scrape whipped cream from the bowl of the mixer and set aside in a smaller bowl. No need to clean your mixing bowl, add the cream cheese, sugar, salt, and vanilla. Whisk until light and fluffy. Fold in the whip cream by hand.
Assemble the fools
In four small dessert cups alternate layers of the key lime curd and whipped cream cheese mixture, starting with the key lime curd on the bottom and ending with whip cream on top. I only used one layer of curd and had a lot left over. Cover and allow to chill in the refrigerator for about two hours. Garnish with graham crackers and lime slices, serve immediately.