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Key Lime Cheesecake
Key Lime Cheesecake
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Prep Time:
30 minutes
Total Time:
14 hours 30 minutes
Unique cheesecake bursting with vibrant fruit flavors!
Ingredients:
  • 1/2 cup granulated sugar
  • 1/2 cup butter or margarine, softened
  • 1 cup Gold Medal™ all-purpose flour
  • 1 tablespoon grated lime peel
  • 1 teaspoon vanilla
  • 4 packages (8 oz each) cream cheese, softened
  • 3/4 cup powdered sugar
  • 2 eggs
  • 2 tablespoons grated lime peel
  • 2 tablespoons Key lime juice
  • 2 tablespoons cornstarch
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 2 teaspoons finely shredded lime peel
  • 2/3 cup Key lime juice
  • 2 tablespoons firm butter or margarine, cut up
  • 2 eggs, slightly beaten
Instructions:
  • Preheat the oven to 400°F. Grease a 10-inch springform pan. In a medium bowl, use an electric mixer to beat together 1/2 cup of granulated sugar and 1/2 cup of butter until smooth. Add the remaining crust ingredients and mix on low speed until crumbly. Press the mixture evenly into the bottom of the pan.
  • Bake for 12 to 14 minutes until lightly golden brown. Allow to cool for 10 minutes. Wrap the outside of the pan, bottom and sides, with heavy-duty foil. Lower the oven temperature to 325°F.
  • In a large bowl, use an electric mixer to blend cream cheese, powdered sugar, and 1/2 cup granulated sugar until smooth. Add eggs one at a time on low speed until blended. Mix in lime peel, lime juice, and cornstarch. Gently fold in sour cream until combined. Pour mixture over crust.
  • Bake for 1 hour 10 minutes to 1 hour 20 minutes until the sides of the cheesecake are set and slightly puffed, but the center still jiggles slightly when tapped. Allow it to cool in the pan on a cooling rack for 15 minutes.
  • Use a knife to gently go around the edges of the pan to release the cheesecake. Refrigerate the cheesecake without a cover for approximately 3 hours, until it is nicely chilled. Then, cover it and let it chill for at least 9 hours, but do not exceed 48 hours in the refrigerator.
  • In a sturdy 1-quart saucepan, combine 1 cup sugar, 2 teaspoons lime zest, and 2/3 cup lime juice using a wire whisk. Mix in 2 tablespoons of butter and 2 eggs. Cook on medium heat for about 8 minutes, stirring continuously, until the mixture thickens and coats the back of a spoon (avoid boiling). Run a knife along the edge of the pan to release the cheesecake; remove the pan's side. Spread the lime curd over the cheesecake and refrigerate for storage.

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