Key Lime Cheesecake
What makes this recipe so exceptional is the lime custard on the bottom, which makes it seem like you're not only eating cheesecake but key lime pie, too. **this cheesecake needs to be refrigerated overnight.**
Steps
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.
For crust:.
Preheat oven to 350f.
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 .
Ingredients
egg yolks, sugar, key lime juice, lime peel, graham cracker crumbs, unsalted butter, cream cheese, eggs, sour cream, lime slice