This key lime cheesecake has a lovely graham cracker crust with a subtle key lime cream cheese filling. You can ommit the sour cream topping, but it makes the cheesecake look prettier. Also, a little green gel paste, adds a pastel touch to the inside!
You can garnish the top with thin slices of sugared key lime slices. It looks pretty, and if they are thin enough you can eat them.
Also, because this cheesecake has three parts, ingredients are listed before each set of instructions which makes this an easier cheesecake to make.
Key Lime Cheesecake – 1 8-in cheesecake about 10-12 servings
1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
1/4 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
Preheat oven to 350 degrees F. Butter pan the 8 inch springform 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 and make the filling.
5 8-ounce packages cream cheese, room temperature
13/4 cups sugar
2 tablespoons all purpose flour
1 tablespoon finely grated key lime peel
4 teaspoons fresh key lime juice
5 large eggs
2 large egg yolks
1/2 cup sour cream
1/4 cup heavy whipping cream
Place pan with cooled graham cracker crust on rimmed baking sheet. Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar, flour, key lime peel, and key lime juice; beat until smooth. Add eggs and yolks, 1 at a time, beating just until incorporated after each addition. Beat in 1/2 cup sour cream and whipping cream. Pour filling over graham cracker crust pan; smooth top.
Bake cake until puffed, light golden, and set around edges, the middle will wobble a bit, about 1 hour 20 minutes. Remove the cheesecake from the oven. Maintain oven temperature.
Spoon 1 cup sour cream over top of cake, then spread evenly over top with an offset spatula. Return the cake to oven and bake for 5 minutes. Run a small sharp knife around the sides of the cake to loosen. Place the pan with cake directly in refrigerator and chill uncovered overnight. Or refrigerate for 2 days covered.
Release the springform pan and remove side from cake. Run a thin sharp knife between pan bottom and crust to loosen. Carefully transfer the cheesecake using two spatulas to a serving plate. Garnish top of cheesecake with key lime wedges.
Can be refrigerate for a week, cover cake with dome, or tightly wrap in plastic.