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Recipes

Key Lime Cheesecake

By Jeanne Thiel KelleyPhotography by Brian Leatart

3.3

(39)

Image may contain Fruit Food Lime Citrus Fruit and Plant

Recipe information

  • Yield

    10 to 12 Servings

Ingredients

LIME CUSTARD

6

large egg yolks

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

16

-ounce container sour cream

Thin lime slices

Need to make a substitution?

Preparation

  1. FOR LIME CUSTARD:

    Step 1

    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).

  2. FOR CRUST:

    Step 2

    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.

  3. FOR FILLING:

    Step 3

    Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.

    Step 4

    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.

    Step 5

    Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.

    Step 6

    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.

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