• 16servings
  • 870minutes
  • 480calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter or margarine, softened

  2. 1 cup Gold Medal® all-purpose flour

  3. 1 tablespoon grated lime peel

  4. 1 teaspoon vanilla

  5. 4 packages (8 oz each) cream cheese, softened

  6. 3/4 cup powdered sugar

  7. 1/2 cup granulated sugar

  8. 2 eggs

  9. 2 tablespoons grated lime peel

  10. 2 tablespoons Key lime juice

  11. 2 tablespoons cornstarch

  12. 1 cup sour cream

  13. 1 cup granulated sugar

  14. 2 teaspoons finely shredded lime peel

  15. 2/3 cup Key lime juice

  16. 2 tablespoons firm butter or margarine, cut up

  17. 2 eggs, slightly beaten

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Grease bottom and side of 10-inch springform pan. In medium bowl, beat 1/2 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed until smooth. Beat in remaining crust ingredients on low speed just until crumbly. Press evenly in bottom of pan.

  2. Bake 12 to 14 minutes or until light golden brown. Cool 10 minutes. Wrap outside of pan, bottom and side, with heavy-duty foil. Reduce oven temperature to 325°F.

  3. In large bowl, beat cream cheese, powdered sugar and 1/2 cup granulated sugar with electric mixer on medium speed until smooth. Beat in 2 eggs, one at a time, on low speed just until well blended. Beat in 2 tablespoons lime peel, 2 tablespoons lime juice and the cornstarch. Fold in sour cream until blended. Pour over crust.

  4. Bake 1 hour 10 minutes to 1 hour 20 minutes or until side of cheesecake is set and slightly puffed but center still moves slightly when pan is tapped. Cool in pan on cooling rack 15 minutes.

  5. Run knife along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled. Cover and refrigerate at least 9 hours but no longer than 48 hours.

  6. In heavy 1-quart saucepan, mix 1 cup sugar, 2 teaspoons lime peel and 2/3 cup lime juice with wire whisk. Stir in 2 tablespoons butter and 2 eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Run knife along side of pan to loosen cheesecake; remove side of pan. Spread curd over top of cheesecake. Store in refrigerator.


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