Key Lime Cheesecake
By
Sharon Swanson
Simply irresistible unleavened cheesecake with a delicious key lime blend of flavor! A treat you will be sure to come back for a second helping.
Preparation time
3 hours
Cooking time
52 minutes
Total time
3 hours, 52 minutes
Yield
12 Servings
Ingredients
1⁄2 cup sugar (FOR CRUST) 1⁄2 cup butter (softened) 1 cup flour 1 tablespoon lime peel (grated) 1 teaspoon vanilla extract 1 cup sugar (for lime curd) 1 tablespoon lime peel (grated) 1 cup key lime juice 3 tablespoons butter (cut up) 3 eggs (large; slightly beaten) 4 packages cream cheese (softened; for cheesecake) 3⁄4 cup powdered sugar 1⁄2 cup sugar 2 eggs (large) 2 tablespoons lime peel (grated) 2 tablespoons lime juice 2 tablespoons corn starch 1 cup sour creamInstructions
Crust
Heat oven to 400 degrees. Grease bottom and side of 10 x 3-inch springform pan with shortening. Beat sugar and butter in medium bowl with electric mixer on medium speed until smooth. Beat in remaining ingredients on low speed just until crumbly. Press evenly in bottom of pan. Bake 13-16 minutes or until light, golden brown; cool.
Curd
Mix sugar, lime peel and key lime juice in heavy 1-1/2-quart saucepan with wire whisk.
Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (Do not boil).
Cheesecake
Prepare Key Lime Curd and Crust.
Heat oven to 425°F.
Beat cream cheese and sugars in a large bowl with electric mixer on medium speed until smooth. Beat in eggs, one at a time, on low speed just until well blended. Beat in lime peel, lime juice and cornstarch. Fold in sour cream until blended. Pour over baked crust.
Bake 47-52 minutes or until center is set and top is golden. Cool in pan on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled. Cover and continue refrigerating for at least 9 hours, but no longer than 48 hours.
Run metal spatula along side of cheesecake to loosen. Remove side of pan. Spread Key Lime Curd over top of cheesecake. Refrigerate any remaining dessert.
Immediately pour into 1-pint container. Cover and store in refrigerator up to 2 months.
Notes
If desired, you may add a couple of drops of green food coloring to the key lime curd to make it look “limey.” To make the curd smoother, strain it through a sieve. If you are using a pan with a removable side for the cheesecake, make sure to wrap the bottom seam with aluminum foil around the outside. Otherwise, your cheesecake will leak out of the pan.
Recipe Type(s)
