- Key Lime Cheesecake
10 to 12 servings.
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
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
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
16-ounce container sour cream
Thin lime slices
Whisk egg yolks, sugar, juce and zest in heavy small saucepan over
medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally
350 F. Wrap
3 layers of foil around outside of
8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter
pan. Stir first crumbs, sugar and salt 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.
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.
10 minutes. Cool
10 minutes. Run
knife around sides of pan to loosen. Cool cheesecake completely.
Cover and refrigerate overnight. Do ahead Can be made 2 days ahead.
Keep refrigerated. Release pan sides from cheesecake; transfer to
platter. Garnish with lime slices and serve.