Key West Cheesecake
Ready In: 24 hrs
Serves: 6-8
Ingredients
Lime Crust
- 1⁄2 cup granulated sugar
- 1⁄2 cup butter, softened
- 1 cup all-purpose flour
- 1 tablespoon lime zest
- 1 teaspoon vanilla
Filling
- 4 (8 ounce) packages cream cheese, softened
- 3⁄4 cup powdered sugar
- 1⁄2 cup granulated sugar
- 2 eggs
- 2 tablespoons key lime juice (or just lime juice)
- 2 tablespoons cornstarch
- 1 cup sour cream
Key Lime Curd
- 1 cup granulated sugar
- 2 teaspoons finely shredded lime peel
- 2⁄3 cup key lime juice
- 2 tablespoons firm butter
- 2 eggs, slightly beaten
Directions
- Heat oven to 400°F.
- In medium bowl, beat all 'Crust' ingredients untill crumbly. Press evenly in greased, round pan. Bake 12-14 minutes or until light golden brown. Cool 10 minutes. Remove from oven. Place tin foil over the bottom and sides of crust in the pan. Reduce oven heat to 325°F.
- Beat all 'Filling' ingredients together in large bowl, beating the eggs in one at a time.
- Remove off of pie crust. Pour 'Filling' mixture into crust evenly. Bake 1 hours and 10-20 minutes( or a little less than 70 minutes) until set. Cool 15 minutes.
- Loosen cheesecake along pan with knife after cooling, but do not remove from pan. Refridgerate uncovered for 3 hours until chiled. Then cover and refidgerate 9 hours.
- In saucepan, mix 'Key Lime Curd' and cook 8 minutes, stirring constantly until it thickens and coats back of stirring spoon. Spread over cheesecake. (Store cheesecake in fridge for up to 3-4 days if there are any leftovers).
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