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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ummejahan.com.
Cooking tools:
- Springform pan
- Aluminum foil
- Baking pan
- Saucepan
- Whisk
- Mixing bowl
- Oven
- Food processor
- Measuring cup
- Spoon
- Spatula
- Chef's knife
- Serving platter
- Refrigerator
- Stove
- Pastry brush
- Kitchen timer
Ingredients
- 6 large egg yolks
- 3/4 cup sugar
- 6 tablespoons fresh Key lime juice or regular lime juice
- 1 teaspoon grated Key lime peel or regular lime peel
- 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
- 2 (8-ounce) packages cream cheese, room temperature
- 2/3 cup plus 3 tablespoons sugar
- 2 large eggs
- 3 tablespoons fresh Key lime juice or regular lime juice
- 1 tablespoon grated Key lime peel or regular lime peel
- 1 16-ounce container sour cream
- Thin lime slices
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