Recipes

Key Lime Cheesecake

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Nino Salvaggio
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Serves: 8

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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Ingredients

  • 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

Notes

Preheat oven to 375º.

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