Key Lime Cheesecake
KEY LIME CHEESECAKE
So as you can tell from all the cakes I have
blogged so far they are ALL cheesecakes lol.
I was always told that they way to a man’s heart is through his
stomach.
That is why Tony loves me
sooooo much ;)
This is truly a delish recipe and wanted to
share is with all of you.
.JPG)
Lime custard
3/4 cup sugar
6 tablespoons fresh Key lime juice or regular
lime juice
1 teaspoon grated Key lime peel or regular lime
peel
Crust
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
Filling
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
1 16-ounce container sour cream
Preparation
For lime custard:
Whisk all ingredients in 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).
Whisk all ingredients in 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.
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.
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.
.JPG)
.JPG)
.JPG)
