Sunday, November 12, 2006

Key Lime Cheesecake

Thanksgiving meal is sometimes a challenge. That's why I like to use the beginning of November to start experimenting with new recipes. I've never made a cheesecake so this was somewhat of a challenge to me. (I never knew how much equipment it takes to make a cheesecake!)

I found this recipe in last month's Bon Appetite and am pleased I saved it in my cooking file. The tartness of the key lime pudding is a great pairing for the creamy and sweet insides of the cheesecake.

Lime custard:
6 large egg yolks
3/4 cup sugar
6 tablespoons Key lime juice

1 3/4 cups graham cracker crumbs
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
1 16-ounce container sour cream

For lime custard:
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).

For crust:
Preheat oven to 350 degrees. 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. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.

For filling:
Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well. Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.

Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.Carefully spoon sour cream mixture over hot cheesecake; smooth top. 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.


Anonymous Online Kitchenware UK said...

I had Key Lime chesse cake in Key West a couple of years ago. I have been trying all sorts of recipes ever since including this one. Well i am going back to Key West on Dec 22nd 2006 for my hols, so i can have all the Key Lime chesse cake i can.

9:14 AM


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