Skip to main content

Key Lime Cheesecake



Sometimes you meet someone and immediately you like them. It’s as though your soul instantly recognizes a kindred spirit in the other person. Such was my experience when I met my newest coworker, Sarah. She even read my blog (I promise I did not harass her overmuch!) and asked that I bake her a key lime cheesecake for her boyfriend’s birthday party. 

I. Was. Thrilled! I scoured the internet for recipes and settled upon an amalgamation of a few. I love the idea of layers in a cheesecake, with intense key lime flavor in the curd, decadent cream cheese balancing that out, and the sour cream layer as a cheat in case your cheesecake cracks! 

I made little mini testers for my husband and other office mates- you'll see I sliced into the to show off the layers but had to leave Sarah's as is.

I humbly submit that this cake is a birthday showstopper. Sarah would agree!

Ingredients:
Lime curd:
6 large egg yolks
3/4 cup sugar
6 tablespoons fresh key lime juice (I buy mine in a bottle, but fresh is best)
1 teaspoon grated lime peel
Crust:
12 graham crackers, smashed into crumbs
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla bean paste
1 stick butter, melted
Filling
16 ounces of cream cheese, room temperature
2/3 cup sugar
2 eggs
3 tablespoons key lime juice
1 tablespoon grated lime peel
Topping:
3 tablespoons sugar
16 ounces sour cream
1 teaspoon vanilla bean paste
Thin lime slices



Method:
For the curd:
Whisk all ingredients into a saucepan over medium heat until the curd thickens and boils for 30 seconds. This whole process will take around 8 minutes. Cool to room temperature before using, stirring occasionally. The mixture will thicken as it cools.

For the crust:
Preheat your oven to 350 degrees F. Wrap four layers of foil around the outside of a 9 inch spring form cheesecake pan that is 3 inches deep. Butter the pan well and live the bottom with parchment paper. 

Stir the crushed graham crackers, sugar, salt and vanilla bean paste and whisk them together. Mix in butter until the mixture resembles wet sand. Press the crumb concoction evenly onto the bottom and 1 1/2 inches up the side of the prepared pan. Bake for 5 minutes, until just set. Cool on a wire rack.



For the filling:
Add the curd onto the crust. Smooth the layer out. Set aside.

Add the cream cheese, 2/3 cup sugar, eggs, key lime juice and lime peel to a food processor and process until smooth. Add this filling on top of the curd layer. Set the cheesecake pan into a roasting pan and add enough boiling water to come halfway up the side of the cheesecake pan. Bake in the oven until almost set, when the center still jiggles slightly when shaken, about 45 minutes.

For the topping:

Stir the sour cream, vanilla and three tablespoons sugar together until well blended. Remove the cheesecake from the oven and carefully spoon over the sour cream layer, smoothing the top. Bake until the topping sets, around 10 minutes. Cool ten minutes then run an knife around the edge of the pan to loosen the cake. Cool the cheesecake completely at room temperature then cover and refrigerate overnight before unmolding and serving. Before serving, decorate with lime slices and zest. Enjoy!


Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of