Who would ever have thought it?
In addition to being a spectacular performance artist, counter-tenor vocalist and 80s icon, the wonderful Klaus Nomi was a fully-qualified pastry chef!
And (of course) the faboo people over at Dangerous Minds have located one of his recipes for Lime Cheesecake, which he once demonstrated on Cable TV...
- Step 1. The crust. It needs a 9-inch pie pan to make the tart in. Take 1 1/4 cups fine 'Graham cracker' [that's 'Digestive biscuits' to us Brits!] crumbs, 1/3rd cup brown sugar, and 1/4 melted butter to make crust. Mix the ingredients together and shape the crust into the pie pan. (Klaus Nomi mentions that it may not seem like the crust will hold together, but if it is packed tightly enough and when it sits overnight, it should hold). The artist also cautions about making the crust too sweet; you may not need to use as much brown sugar.
- Step 2. The filling. It needs 4 eggs, 1 can sweetened condensed milk, and 1/2 cup lime juice. First the eggs have to be separated; placing yolks in one bowl and whites in the other one. Klaus uses the egg shell to actually separate the whites from the yolk by putting the yolk on one side of the cracked shell and letting the whites drip into a separate bowl. Take the bowl with the egg yolks and add the sweetened condensed milk and lime juice. Mix together. Then, in the bowl with the egg whites, whip them until the whites are very, very stiff. Once the whites are stiff it dramatically increases in volume. Slowly fold the whites into the other bowl. Once mixed together, place the filling into the crust.
- Step 3. Take lime peel and cut it into thin strips. Place the lime peel on top of the pie. This has two purposes; a beautiful presentation but also the flavour. The zest really adds a punch to the taste and is meant to be eaten. Then place the tart into the refrigerator for at least several hours, but overnight is recommended in order to firm the tart, make it easier to cut and better consistency.