Key Lime Cheesecake

I made this recently for my annual Christmas brunch.  My family loved it.  Rich and creamy, sweet and sour.  It takes a little time- but it is so worth it.


Key Lime Cheesecake

Ginger Crust:
1 1/2 C ginger snaps crushed finely     
4 T unsalted butter (1/2 stick)

Preheat oven to 375.  Mix cookies and butter, press in a 9 inch spring form pan, place pan on a cookie sheet and bake for 8-10 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Cheesecake:
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar                        
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour   
5 eggs
2 egg yolks               
1/2 cup sour cream

Increase oven temperature to 500 degrees F.  With an electric mixer, combine cream cheese, sugar and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200  and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.

Key Lime Pie Custard:
4 eggs                   
1 1/2 C sugar
3/4 C key lime juice           
1 t finely chopped lime zest
8 T unsalted butter (1 stick)

 Fill a med saucepan 1/2 full of water and bring to a boil.  Meanwhile in med stainless steel bowl whisk eggs and sugar until smooth. Stir in lime juice and zest.  Cook over boiling water until thick, then wisk in butter.  (Usually turns out yellow, more authentic that way.)  When cooking don’t allow water to touch bowl, just steam.  Spread on top of cheesecake, warm or cool.  Let cool for a few minutes then spread plastic wrap right on key lime custard to prevent hard film from forming. Place in fridge a minimum of 5 hours.  Over night is best. To serve, slice with a knife dipped in hot water and wiped with a clean cloth.