Key Lime Cheesecake
- Ready In:
- 1hr 38mins
- Ingredients:
- 15
- Serves:
-
10-12
ingredients
-
Lime custard
- 6 large egg yolks
- 3⁄4 cup sugar
- 6 tablespoons fresh key lime juice or 6 tablespoons lime juice
- 1 teaspoon grated key lime peel or 1 teaspoon regular lime peel
-
Crust
- 1 3⁄4 cups graham cracker crumbs (about 12 whole graham crackers)
- 1⁄4 cup sugar
- 1⁄2 cup unsalted butter, melted
-
Filling
- 2 (8 ounce) packages cream cheese, room temperature
- 2⁄3 cup sugar, plus
- 3 tablespoons sugar
- 2 large eggs
- 3 tablespoons fresh key lime juice or 3 tablespoons lime juice
- 1 tablespoon grated key lime peel or 1 tablespoon regular lime peel
- 1 (16 ounce) container sour cream
- thin lime slice
directions
-
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.
- Do ahead Can be made 2 days ahead.
- Keep refrigerated.
- Release pan sides from cheesecake; transfer to platter.
- Garnish with lime slices and serve.
- ***Cook time does not include any of the cooling times.
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Reviews
-
This was an awesome cheesecake! I didn't use the crust recipe, but used another I found on recipezaar that was an Alton Brown recipe for macadamia nut crust. I made it for a belated housewarming party, and it got rave reviews from everyone who attended. The only improvements I would make would be to make the cheesecake and and lime curd layers thicker, since they were so delicious! My thanks for a delicious and easy to follow recipe!
RECIPE SUBMITTED BY
<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014! <br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15. <br /><br />And then there's my little girls, Daisy & Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>