My birthday man!KEY LIME CHEESECAKE
Cheesecake from Hannah's Kitchen
Key lime curd adapted slightly from Martha Stewart
INGREDIENTS - KEY LIME CURD
1/2 cup sugar
2 teaspoons grated key lime zest
1/4 cup key lime juice (I use Nellie and Joe's bottled juice and it works great!)
4 tablespoons unsalted butter, cut into pieces
INGREDIENTS - CRUST
2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted
INGREDIENTS - FILLING
4 (8 ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
5 eggs, room temperature
1/2 cup key lime juice
2 teaspoons key lime zest
1. For the key lime curd - combine sugar, eggs, zest, and juice in a medium non-reactive saucepan set over medium-low heat. Cook, whisking constantly, until the mixture begins to thicken and holds the mark of the whisk, 10 to 12 minutes. Remove pan from heat and whisk in butter, one piece at a time, until well combined. Strain mixture through a sieve into a glass bowl. Lay plastic wrap directly on surface to prevent a skin from forming. Chill 3 hours or overnight to set the curd.
2. For the cheesecake - preheat oven to 475 degrees F.
3. Prepare a water bath by placing a large pan filled with about 1/2 inch of water into the oven while it preheats.
4. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into and up the sides of a 9-inch spring form pan.
5. Wrap a large piece of heavy duty foil around the bottom of the pan to keep the cheesecake in the water bath.
6. In the large bowl of an electric mixer beat the cream cheese, sugar, sour cream, and vanilla. Mix for a couple of minutes or until the ingredients are smooth and creamy. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs. Add the zest and lime juice and mix slowly until the juice is fully incorporated into the mixture.
7. Pour the cream cheese filling into the crust.
8. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50-60 minutes or until the top of the cheesecake turns a light brown or tan color.
9. Remove the cheesecake from the oven and water bath to cool.
10. When cheesecake cools to room temperature, cover with foil and chill for 6-8 hours or overnight.
11. After the cheesecake has chilled, remove the outer ring of the pan. Cover the cheesecake with a thin layer of the curd. You may not need to use all of the curd to sufficiently cover the cheesecake.
12. Refrigerate until serving. Top with fresh whipped cream if desired.
This post is linked to Sweets for a Saturday.