Key Lime Cheesecake

Posted on

Key Lime Cheesecake

Course Dessert
Prep Time 1 hour
Cook Time 1 hour
Cooling Time 8 hours

Ingredients

**Crust:**

  • – 1 1/2 sticks melted butter
  • – 2 1/2 cups graham cracker crumbs about 15 sheets, slightly less than 2 packages
  • – 1/4 cup sugar
  • – 1/2 teaspoon salt

**Filling:**

  • – 40 oz room temperature cream cheese 5x 8 oz packages
  • – 1/4 cup heavy cream
  • – 2 teaspoons vanilla extract
  • – 2 cups sugar
  • – 2 teaspoons lime zest
  • – 3 tablespoons flour
  • – 1 tablespoon cornstarch
  • – 1/2 cup lime juice
  • – 1/2 teaspoon salt
  • – 5 eggs + 2 egg yolks

**Topping:**

  • – 1/4 cup lime juice + 1 tablespoon lemon juice
  • – 2 large eggs
  • – 3/8 cup sugar
  • – 1 pinch salt
  • – 1/2 cup unsalted butter
  • – 2 teaspoons lime zest

Instructions

**Crust:**

  • Preheat the oven to 350°F.
  • In a food processor or with a zip-top bag and rolling pin, crush the graham crackers into fine crumbs.
  • Measure out 2 1/2 cups of crumbs. Mix with melted butter, sugar, and salt until well combined.
  • Press the mixture into the bottom of a springform pan to form a compact layer.
  • Place the pan on a cookie sheet and bake for 15 minutes or until slightly golden. Set aside to cool.

**Filling:**

  • Preheat the oven to 325°F.
  • Butter the sides of the springform pan.
  • Beat the room temperature cream cheese for about 30 seconds until smooth. Add the remaining filling ingredients and mix until just combined, about 1 minute.
  • Wrap the outside of the springform pan with tin foil (double wrap to be safe) and butter the sides above the crust. Set aside.
  • Place a roasting pan in the oven’s middle rack and bring a medium pot of water to a boil.

**Baking:**

  • Pour the filling mixture into the prepared springform pan.
  • Place the cheesecake in the center of the roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
  • Bake at 325°F for about 1 hour, until the center has a slight jiggle but the edges are set.
  • Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in the oven for 2 hours.
  • After cooling, refrigerate for at least 4 hours or overnight.

**Topping:**

  • In a saucepan, pour about 2 inches of water and bring it to a simmer. Place a bowl on top without touching the water.
  • In the bowl, combine lime juice, lemon juice, eggs, yolks, sugar, and salt. Whisk continuously over the simmering water for 10-12 minutes or until thick (180°F on a thermometer).
  • Remove from heat and cool to 140°F, stirring occasionally.
  • Whisk in butter, one tablespoon at a time, until melted and smooth. Stir in the lime zest.
  • Pour the slightly warm curd over the cooled cheesecake. Refrigerate for at least 2 hours or overnight until set.

Leave a Reply

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

Recipe Rating