Key West Cheesecake
I spend my childhood summers every year at my favorite place on earth, Key West, Florida. This recipe brings back great memories for me, and it's sweetness is to die for! It's very similar to Key Lime Pie, only it's cheesecake! The flavors immediatley scream "Sun, sand, swim!"
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INGREDIENTS
NutritionLime Crust
- 1⁄2cup granulated sugar
- 1⁄2
- 1
- 1tablespoon lime zest
- 1teaspoon vanilla
Filling
- 4
- 3⁄4cup powdered sugar
- 1⁄2cup granulated sugar
- 2
- 2
- 2tablespoons cornstarch
- 1cup sour cream
Key Lime Curd
- 1cup granulated sugar
- 2teaspoons finely shredded lime peel
- 2⁄3cup key lime juice
- 2tablespoons firm butter
- 2
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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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