Key Lime Cheesecake

So for another reason to bake I decided to start making birthday desserts for all my coworkers. The most recent birthday boy told me his favorite desserts were cheesecake and key lime pie. I knew right away that I would want to combine the two. I finally decided on this highly rated recipe on Epicurious. It's a graham cracker crust, of course, filled with three layers. The first being a tart lime custard, then a smooth cheesecake filling, and then topped off with a sweetened sour cream topping. Even though there are a few steps to this it was still relatively easy to make and the results were scrumptious! The minute it touches your tongue the tartness hits you, but is then smoothed out by the creamy cheesecake. Yummy.

Key Lime Cheesecake

Lime custard
6 large egg yolks
3/4 cup sugar
6 tablespoons fresh Key lime juice or regular lime juice
1 teaspoon grated Key lime peel or regular lime peel

Crust
1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
1/4 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted

Filling
2 (8-ounce) packages cream cheese, room temperature
2/3 cup plus 3 tablespoons sugar
2 large eggs
3 tablespoons fresh Key lime juice or regular lime juice
1 tablespoon grated Key lime peel or regular lime peel

1 16-ounce container sour cream

Thin lime slices

Preparation

For lime custard:
Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken)

For crust:

Preheat oven to 350°F. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter spring form pan with 3-inch-high sides. Butter pan. Stir first 3 ingredients to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.

For filling:

Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well. Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.

Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.

Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight. Do ahead can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to platter. Garnish with lime slices and serve.