Key Lime Cheesecake
Reminiscent of Sara Lee’s 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.
1 1/4 c Graham Cracker Crumbs
1/4 c Butter or margarine, melted
3 pk Softened Cream Cheese (8 oz)
3 ea Eggs
1/4 c Key Lime Juice
2 c Sour Cream
1 ea Fresh Strawberries (Optional)
2 T Sugar
1 t Grated Lime Rind
3/4 c Sugar
1 T Grated lime rind
1 t Vanilla Extract
3 T Sugar
1 ea Lime slices (Optional)Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch springform pan. Bake at 350 degrees for 5 to 6 minutes. Let cool. Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375 degrees for 45 minutes, or until set. Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan. If desired, garnish with strawberries and lime slices. Yield: one 9-inch cheesecake.
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Tags: Key Lime
