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Key Lime Cheesecake Recipe

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This recipe for Key Lime Cheesecake, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Vold
Added: Saturday, March 1, 2008


For the lime custard:
6 large egg yolks
3/4 c. sugar
6 tbsp. fresh key lime juice or regular lime juice
1 tsp. grated Key lime peel or regular lime peel
For the crust:
1 3/4 c. graham cracker crumbs (about 12 whole graham crackers)
1/4 c. sugar
1/2 tsp. salt
1/2 c. unsalted butter, melted
For the filling:
2 (8 oz.) pkg. cream cheese, room temperature
2/3 c. plus 3 tbsp. sugar
2 large eggs
3 tbsp. fresh Key lime juice or regular lime juice
1 tbsp. grated Key lime peel or regular lime peel
1 (16 oz.) container sour cream
Thin lime slices

Make the lime custard: Whisk all ingredients in a heavy small saucepan over medium high heat until custard thickens and boils for 30 seconds, about 8 min. Cool to room temperature, stirring occasionally (mixture will thicken).
Make crust: Preheat oven to 350. Wrap 3 layer of foil around outside of 8-8 1/2 in. springform pan with 3 in. 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 in. up sides or prepared pan. Bake just until set, about 5 min. Cool completely. Maintain even temperature.
Make the filling: Place cream cheese, 2/3 c. sugar, eggs, lime juice and lime peel in a processor; blend well.
Spoon custard into crust; smooth top. Carefully spoon filling over custard. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 in. up sides of cheesecake pan. Bake until almost set but not puffed and center moved slightly when pan is gently shaken, about 45 min. Meanwhile, stir sour cream and remaining 3 tbsp. sugar in medium bowl to blend. Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 min. Cool 10 min. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight. Releae pan sides from cheesecake; transfer to platter. Garnish with lime slices and serve. Can be make 2 days ahead. Keep refrigerated.




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