Key Lime Cheesecake

Posted on
SHARE
  •  
  •  
  •  

Ingredients:

Crust:

  • 1 cup graham cracker crumbs
  • 1/3 cup butter, melted
  • 1 tablespoon sugar

Filling:

  • 2 1/2 sticks (20 oz. total) cream cheese at room temperature
  • 2/3 cup sugar
  • 1/2 cup sour cream at room temperature
  • 3 tablespoons flour
  • 3 eggs at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup heavy cream
  • 3 tablespoons key lime juice (6 tablespoons if using regular lime juice)

Glaze:

  • 1/4 cup sugar
  • 3/4 tablespoon cornstarch
  • 1/4 cup water
  • 2 tablespoons key lime/lime juice

Topping/Garnish:

  • 1 cup heavy cream, whipped with 2 tablespoons powdered sugar (or make stabilized whipped cream)
  • Sliced key limes/limes

Directions:

  1. Mix graham crackers, melted butter, and sugar in a medium bowl or
    plastic bag. Pour into a 7-inch spring form pan that’s been coated with
    non-stick cooking spray. Carefully spread crumb mixture evenly over the
    bottom and press firmly all over.
  2. Put a layer of heavy duty aluminum foil on the bottom and up the
    sides of the spring from pan as a protective barrier to keep the water
    from getting into the cheesecake. I also like to put my pan into an
    oven-proof plastic turkey bag (top open) and then put it in the water
    bath, just to ensure I don’t get a soggy cheesecake.
  3. Preheat oven to 475 degrees Fahrenheit. Place a large shallow pan
    filled with 1 inch of water into the oven to create the water bath.
  4. In a large bowl (or the bowl of a standing mixer), beat the cream
    cheese with an electric mixer on low speed. Gradually beat in the sugar,
    sour cream, flour, and vanilla until smooth. Scrape down the sides of
    the bowl. Add the eggs, 1/4 cup heavy cream, and lime juice and continue
    to beat until the mixture is smooth and creamy.
  5. Pour the cheesecake filling into the spring form pan. Place the pan
    into the water bath in the oven. After 8 minutes, reduce heat to 350
    degrees and bake for another 40 minutes, or until filling is puffed,
    set, and light brown. Remove from oven and from the water bath, and
    allow to cool on a wire rack. Once cooled to room temperature, take the
    foil off, put a paper towel over the pan, and then cover with the foil
    (you can use a new piece of foil, but reusing is just as good).
    Refrigerate overnight.
  6. For the glaze, combine the sugar, cornstarch, water, and lime juice
    in a small pan. Mix until smooth. Bring to boil over medium heat,
    stirring constantly. Cook for 3 minutes. Cool/chill until cool, but not
    set.
  7. Pour cooled glaze into the center and spread evenly with an offset
    or rubber spatula. Refrigerate until glaze is cold and firm. Pipe
    whipped cream around the top of the cheesecake, if desired. Garnish with
    lime slices. Refrigerate until ready to serve.

Original Recipe:

food-pusher

Related Posts Plugin for WordPress, Blogger...

Via Ngabulatuk

Leave a Reply

Your email address will not be published. Required fields are marked *