Ingredients for Key Lime Cheesecake
- Egg Yolks
- Sugar
- 1 1/2 cups key lime juice
- 1 tablespoon key lime zest
- 1 1/2 cups graham cracker crumbs
- Unsalted Butter
- 3 (8-ounce) packages cream cheese, softened
- 4 large eggs
- 1 cup sour cream
- Lime Slice
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How to Make Key Lime Cheesecake
- **Lime Custard:**
- In a heavy small saucepan, whisk together 1 cup granulated sugar, 1/2 cup key lime juice, 1/4 cup cornstarch, and 1/4 teaspoon salt.
- Gradually whisk in 2 cups heavy cream.
- Cook over medium heat, whisking constantly, until the custard thickens and boils for 30 seconds (about 8 minutes).
- Pour into a bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and cool to room temperature, stirring occasionally.
- **Crust:**
- Preheat oven to 350°F (175°C).
- Wrap 3 layers of foil around the outside of an 8- to 8 1/2-inch diameter springform pan with 3-inch-high sides.
- Butter the pan.
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and a pinch of salt.
- Add 6 tablespoons (3 ounces) melted unsalted butter and mix until moistened.
- Press the crumb mixture evenly onto the bottom and 1 1/2 inches up the sides of the prepared pan.
- Bake for 5 minutes, or until lightly set. Cool completely.
- **Filling:**
- In a food processor, combine 3 (8-ounce) packages cream cheese, softened, 2/3 cup granulated sugar, 4 large eggs, 1/4 cup key lime juice, and 1 tablespoon key lime zest.
- Blend until smooth and creamy.
- Pour the cooled lime custard into the cooled crust.
- Smooth the top of the custard.
- Carefully spoon the cream cheese filling over the custard layer.
- Place the cheesecake pan in a larger baking pan.
- Pour enough hot water into the larger pan to come 1 inch up the sides of the cheesecake pan (this creates a water bath).
- Bake for 45 minutes, or until the cheesecake is almost set but the center still moves slightly when the pan is gently shaken.
- **Sour Cream Topping:**
- Meanwhile, in a medium bowl, combine 1 cup sour cream and 3 tablespoons granulated sugar.
- Carefully spread the sour cream mixture over the hot cheesecake.
- Smooth the top.
- Bake for an additional 10 minutes, or until the topping sets.
- Cool for 10 minutes.
- Run a knife around the sides of the pan to loosen the cheesecake.
- Cool completely on a wire rack.
- Cover and refrigerate overnight (or up to 2 days).
- Release the pan sides from the cheesecake.
- Transfer to a platter.
- Garnish with lime slices and serve.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
168g
Fat
117g
Carbs
17g
