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Ingredients Jump to Instructions ↓

  1. Key Lime Cheesecake

  2. 10 to 12 servings.

  3. 6 large egg yolks

  4. 3/4 cup sugar

  5. 6 tablespoons fresh Key lime juice or regular lime juice

  6. 1 teaspoon grated Key lime peel or regular lime peel

  7. 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)

  8. 1/4 cup sugar

  9. 1/2 teaspoon salt

  10. 1/2 cup (1 stick) unsalted butter, melted

  11. 2 (8-ounce) packages cream cheese, room temperature

  12. 2/3 cup plus 3 tablespoons sugar

  13. 2 large eggs

  14. 3 tablespoons fresh Key lime juice or regular lime juice

  15. 1 tablespoon grated Key lime peel or regular lime peel

  16. 16-ounce container sour cream

  17. Thin lime slices

  18. Whisk egg yolks, sugar, juce and zest in heavy small saucepan over

  19. medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally

  20. will thicken).

  21. 350 F. Wrap

  22. 3 layers of foil around outside of

  23. 8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter

  24. pan. Stir first crumbs, sugar and salt to blend in medium bowl. Mix

  25. in butter until moistened. Press crumb mixture evenly onto bottom

  26. and 1 1/2 inches up sides of prepared pan. Bake just until set,

  27. about 5 minutes. Cool completely. Maintain oven temperature.

  28. Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel

  29. in processor; blend well.

  30. Spoon custard into crust; smooth top. Carefully spoon filling over.

  31. Set cheesecake in large baking pan. Add enough hot water to baking

  32. pan to come 1 inch up sides of cheesecake pan. Bake until almost

  33. set but not puffed and center moves slightly when pan is gently

  34. shaken, about 45 minutes.

  35. Meanwhile, stir sour cream and remaining 3 tablespoons sugar in

  36. medium bowl to blend. Carefully spoon sour cream mixture over hot cheesecake; smooth top.

  37. 10 minutes. Cool

  38. 10 minutes. Run

  39. knife around sides of pan to loosen. Cool cheesecake completely.

  40. Cover and refrigerate overnight. Do ahead Can be made 2 days ahead.

  41. Keep refrigerated. Release pan sides from cheesecake; transfer to

  42. platter. Garnish with lime slices and serve.

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