Key Lime Pie Cheesecake
(Source: CookingClassy)
Crust
2 cups (230g) crushed
graham cracker crumbs (from 15 full sheets)
3 Tbsp (39g) granulated
sugar
1/2 cup (113g) salted
butter, diced into 1 Tbsp pieces and melted
Filling
1 cup + 2 Tbsp (236g)
granulated sugar granulated sugar
1 Tbsp (8g) cornstarch
3 (8 oz) pkgs. cream
cheese, softened well (but not melted)
4 large eggs
2/3 cup (160g) sour cream
1/3 cup (80ml) heavy cream
1/2 cup (120ml) fresh lime
or key lime juice
1 1/2 tsp vanilla extract
Toppings
1 cup (235ml) heavy cream
2 1/2 Tbsp (33g)
granulated sugar
Fresh raspberries or
sliced strawberries, lime wedges, lime zest and fresh mint (optional)
For the crust: Preheat oven to 350 degrees. Line the outside of a
9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil. Add
graham crackers and sugar to a mixing bowl and stir to combine, then pour in
butter and mix with a fork until evenly moistened. Pour into prepared
springform pan and press evenly into bottom and up the sides coming about
1-inch from the top. Bake in preheated oven 10 minutes, then remove and cool on
a wire rack. Reduce oven temperature to 325 degrees. Have a large roasting pan
ready and boil about 4 quarts of water (you may not need all of it).
For the cheesecake
filling: In a small mixing bowl whisk
together granulated sugar and cornstarch until well combined. Add cream cheese
to a large mixing bowl, pour sugar mixture over top and using an electric hand
mixer blend cream cheese until smooth. Mix in eggs one at a time, mixing just
until combined after each addition. Scrape down sides and bottom of bowl. Add
sour cream and heavy cream and mix until combined. Mix in lime juice and
vanilla. Tap bowl forcefully against countertop about 30 times to release any
large air bubbles. Pour over cooled graham cracker crust. Place cheesecake in
roasting pan then place roasting pan in oven and carefully pour in enough
boiling water around cheesecake pan to reach halfway up the side of the
cheesecake pan. Bake in preheated oven until cheesecake is nearly set but still
jiggly in the center, about 60 - 65 minutes. Remove from oven and cool on a
wire rack for 1 hour. Cover and chill in refrigerator 8 hours or overnight.
For the topping: In a medium mixing bowl whip heavy cream using an
electric hand mixer set on high speed until soft peaks form. Add granulated
sugar and whip until stiff peaks form. Transfer to a piping bag fitted with a
star tip and pipe over cheesecake just before serving. Garnish with berries,
lime wedges, lime zest and mint if desired. Store cheesecake in refrigerator.
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