Classic Key Lime Cheesecake

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Prep Time 40 mins
Cook Time 2 hrs 18 mins
Course Dessert
Servings 8

Ingredients
  

Lime custard

  • 6 large egg yolks
  • 3/4 cup sugar
  • 6 tablespoons fresh Key lime juice or regular lime juice
  • 1 teaspoon grated Key lime peel or regular lime peel

Crust

  • 1 3/4 cups graham cracker crumbs about 12 whole graham crackers
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup 1 stick unsalted butter, melted

Filling

  • 2 8-ounce packages cream cheese, room temperature
  • 2/3 cup plus 3 tablespoons sugar
  • 2 large eggs
  • 3 tablespoons fresh Key lime juice or regular lime juice
  • 1 tablespoon grated Key lime peel or regular lime peel
  • 1 16- ounce container sour cream
  • Thin lime slices

Instructions
 

For lime custard:

  • Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes.
  • Cool to room temperature, stirring occasionally (mixture will thicken).

For crust:

  • Preheat oven to 350°F.
  • Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides.
  • Butter pan.
  • Stir first 3 ingredients to blend in medium bowl.
  • Mix in butter until moistened.
  • Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan.
  • Bake just until set, about 5 minutes.
  • Cool completely.
  • Maintain oven temperature.

For filling:

  • Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.
  • Spoon custard into crust; smooth top.
  • Carefully spoon filling over.
  • Set cheesecake in large baking pan.
  • Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan.
  • Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.
  • Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.
  • Carefully spoon sour cream mixture over hot cheesecake; smooth top.
  • Bake until topping sets, about 10 minutes.
  • Cool 10 minutes.
  • Run knife around sides of pan to loosen.
  • Cool cheesecake completely.
  • Cover and refrigerate overnight.
  • Keep refrigerated.
  • Release pan sides from cheesecake; transfer to platter.
  • Garnish with lime slices and serve.

Notes

Can be made 2 days ahead.


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