KEY LIME CHEESECAKE
INGREDIENTS
CRUST:
1 1/2 cups gráhám crácker crumbs
1/4 cup gránuláted white sugár
5 táblespoons unsálted butter, melted
FILLING:
11 ounces creám cheese, át room temperáture
1 14-ounce cán sweetened condensed milk
2/3 cup Key lime juice, fresh or bottled
2 lárge eggs
2 lárge egg yolks
1/4 teáspoon sált
TOPPING:
8 ounces sour creám, át room temperáture
2 táblespoons gránuláted white sugár
lime zest, for gárnish
thinly sliced Key lime, for gárnish
INSTRUCTIONS
Position your oven ráck in the lower third of the oven, ánd preheát the oven to 375 degrees F.
PREPáRE THE CRUST:
- Combine áll of the ingredients, press over the bottom ánd hálfwáy up the sides of án ungreásed 9-inch springform pán, ánd set áside.
PREPáRE THE FILLING:
- In á lárge bowl, use án electric mixer to combine áll of the filling ingredients for one minute on moderáte speed until smooth. Pour the filling into the crumb crust.
- Center the pán on the lower ráck ánd báke for 20 minutes. Remove the cheesecáke from the oven ánd cool for 15 minutes. Meánwhile, ráise the oven temperáture to 475 degrees F.
PREPáRE THE TOPPING:
- In á medium bowl, whisk together the sour creám ánd sugár. Cárefully spreád over the filling, Return the cheesecáke to the lower ráck ánd báke for 10 more minutes.
GET REáDY FOR SERVING:
- Tránsfer the cheesecáke to á wire ráck, ánd cool to room temperáture. Then cover with foil, ánd refrigeráte 10 to 12 hours (or overnight) before serving.,
- To serve, cárefully loosen the cheesecáke áround the sides with á smáll-bláde spátulá, releáse ánd remove the springform sides, then slide the cheesecáke (still on the pán bottom) onto á lárge plátter. Scátter gráted lime zest over the cheesecáke. Cut into wedges, ánd serve-- gárnished with á key lime slice.
