Ingredients: |
Ingredients: Lime Custard
6 large egg yolks
3/4 cup granulated 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 graham cracker crumbs (about 12 crackers)
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, melted
Filling
2 (8 ounces) packages cream cheese, softened
3/4 cup plus 3 tablespoons granulated sugar
2 large eggs
3 tablespoons fresh lime juice
1 tablespoon grated lime peel
1 (16 ounce) container sour cream
Thin lime slices
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Directions: |
Directions:FOR LIME CUSTARD: 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 as it cools).
FOR CRUST: Preheat oven to 350˚ F. Prepare 8 inch springform pan for water bath (refer to directions on New York Cheesecake recipe). Butter springform pan. In medium bowl, stir first three ingredients together. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up side of prepared pan. Bake just until set without water for water bath, about 5 minutes. Cool completely. Maintain oven temperature.
FOR FILLING: Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in food processor; blend well.
Spoon custard into crust; smooth top. Carefully spoon filling over. Place cake in oven with the prepared water bath. 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 of sugar in medium bowl.
Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 minutes. Cool cake for 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight.
Release pan sides from cheesecake; transfer to platter. Garnish with lime slices. |
This recipe for Cheesecake, Key Lime is from