Key Lime Cheesecake is a sour-cream and graham cracker based cheesecake. It has a thick layer of smooth sour cream on top of the creamy filling and tart Key lime custard.
1 3/4 cups graham cracker crumbs (about 12 whole graham crackers crushed)
1/4 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
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
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
1 drop green food coloring
Fresh Whipped Cream
Thin Key Lime slices or Key Lime wedges
Whisk all topping ingredients in heavy small saucepan over medium heat until custard thickens. Remove the saucepan from the heat and stir in the 1 drop of green food coloring and stir until fully blended. Allow the filling to cool to room temperature, stirring occasionally as the mixture will thicken more as it cools.
Preheat the oven to 350°F.
Wrap 3 layers of heavy tin foil around the outside of an 8 inch spring form pan with 3 inches going up the sides.
Butter the bottom and sides of the spring form pan.
Stir the first 3 ingredients to blend in medium size mixing bowl.
Mix in butter until completely moistened.
Press the crumb mixture evenly onto the bottom and 1 1/2 inches up sides of the prepared spring form pan.
Place the spring form pan into the pre-heated oven on the center rack.
Bake just until it is set. This will take about 5 minutes.
Allow to cool completely.
Do not turn off the oven.
Place the cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in a food processor and blend well.
Spoon the cooled custard into crust and spread evenly across the bottom crust.
Carefully spoon the filling evenly over the top of the custard. Set the cheesecake in large baking pan.
Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan.
Bake the cheesecake for 45 minutes or until it is just about set.
While the cheesecake bakes stir sour cream and remaining 3 tablespoons sugar in medium bowl until fully incorerated.
When the Key Lime Cheesecake is done remove it from the oven and carefully spoon the sour cream mixture evenly over the hot cheesecake and smooth the top.
Return the cheesecake to the oven until the topping sets, or about 10 minutes.
Remove the cheesecake from the oven.
Carefully remove the cheesecake from the pan of water and place on a cooling rack
Allow the cheesecake to cool for 10 minutes.
Run a knife around sides of the pan to loosen it.
Cool cheesecake completely at room temperature.
When the cheesecake is completely cook cover it with plastic wrap and refrigerate overnight.
When ready to serve removed the cheesecake from the refrigerator and release the spring form pan sides from cheesecake. Transfer the cheesecake to a serving platter.
Garnish the Key Lime Cheesecake with fresh whipped cream swirls and key lime slices or wedges.
Dec 04, 14 08:14 PM
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