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Key Lime Cheesecake
Some people believe that “Key Lime” simply refers to the limes that are used for making the pies, or limes that grow only in the Florida Keys. Actually, the Key Lime is a specific variety of lime and it’s not exclusive to the Florida Keys. The Key Lime originated in Southern Asia and was eventually brought to the Americas by Spanish and Portuguese explorers in the early part of the sixteenth century. The Key Lime is much smaller, more juicy, more aromatic and more tart than its “regular” Persian Lime cousin. The peel is thin, smooth and greenish-yellow when ripe. In foreign locations, most of the crop is used fresh in limeade, mixed drinks and iced tea, squeezed onto seafood or other foods to bring out the flavor. It is also used in bottled lime juice and carbonated beverages. The principal byproduct is lime oil, used in cosmetics and flavoring. The most popular pastry use for Key Limes is Key Lime Pie and Key Lime Cheesecake.
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- 1 1/2 cups Graham Cracker Crumbs (fine)
- 2 Tbsp. Granulated Sugar
- 1/2 stick Unsalted Butter, melted & cooled
- 2 1/2 (8 oz. pkgs.) Cream Cheese, softened
- 3/4 cup Granulated Sugar
- 1 cup Sour Cream
- 3 Tbsp. Flour
- 3 Extra Large Eggs
- 3/4 cup Key Lime Juice
- 1 tsp. Pure Vanilla Extract
- Preheat oven to 375º.
For the crust
- In a bowl, stir together the graham cracker crumbs and 2 Tbsp. sugar.
- Add the butter, blend together, then pat on the bottom and up sides of a buttered 9-inch spring form pan.
- Bake crust for 8 minutes.
For the filling
- Beat cream cheese and sugar until smooth.
- Beat in the sour cream, flour, eggs (1 at a time), then the lime juice, and the vanilla.
- Pour filling into the crust lined pan and bake at 375° for 15 minutes.
- Reduce the temperature to 250º and bake for 50-55 minutes more or until the center is barely set.
- Cool and serve.
Nino Salvaggio http://www.ninosalvaggio.com/