That’s a lie. It doesn’t really taste anything like cheesecake. But, large chunks of heaven in your mouth? Oh yeah. The best part is (that’s another lie, there’s lots of “bests” about this cake), the more days that pass the better it tastes. Originally, I wasn’t too crazy about it. It was very keylimey and I’m not a huge fan of keylime. Now? Now I could eat the rest of it that’s sitting in the pan and be upset there wasn’t more.
There’s four layers to this thing. Each one is awesome in it’s own way. I super love it because the crust is very graham cracker tasting and would go awesome as a pie crust. The de leche sauce, I could make crackers out of the crust and dip them in the de leche sauce and be super happy with just that. The recipe creator lady doesn’t lie, though. The sauce takes forever to reduce down, but totally worth it. The “cheesecake” part was my least favorite. The day it was made, and the day after, it was heavy on the lime and cashew taste. While it wasn’t bad, per se, it just wasn’t great. Again, after a few days those mellow out big time and the result is just awesomeness. The final layer is chocolate. And, it’s chocolate. Can’t go wrong there.