Key Lime Cheesecake

Name: Key Lime Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 454 grams packages cream cheese, room temperature; 6 larges egg yolks; 2 larges eggs; 414 milliliters graham cracker crumbs (about 12 whole graham crackers); 1 slice Thin lime; 3 Tbsps fresh Key lime juice or regular lime juice; 1 Tbsp grated Key lime peel or regular lime peel; 1 teaspoons salt; 454 grams sour cream; 158 milliliters sugar; 118 milliliters (1 stick) unsalted butter, melted

One serving contains 406 calories, 6g of protein, and 32g of fat. If $1.12 per serving falls in your budget, Key Lime Cheesecake might be an amazing vegetarian recipe to try. This recipe serves 12. If you have graham cracker crumbs, regular lime juice, regular lime peel, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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).

Ingredients you will need

Custard

Equipment you will use

Sauce Pan

Whisk

Preheat oven to 350°F. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter pan. Stir first 3 ingredients to blend in medium bowl.

Ingredients you will need

Butter

Wrap

Equipment you will use

Springform Pan

Bowl

Aluminum Foil

Oven

Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.

Equipment you will use

Oven

Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.

Ingredients you will need

Cream Cheese

Lime Juice

Lime Peel

Sugar

Egg

Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan.

Ingredients you will need

Custard

Crust

Equipment you will use

Baking Pan

Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.

Equipment you will use

Oven

Frying Pan

Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.

Ingredients you will need

Sour Cream

Sugar

Equipment you will use

Bowl

Carefully spoon sour cream mixture over hot cheesecake; smooth top.

Ingredients you will need

Sour Cream

Bake until topping sets, about 10 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight. Do ahead Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to platter.

Equipment you will use

Oven

Knife