Cheesecake is a favorite treat of mine. Key Lime pie has that sweet-yet-tangy taste that wakes up the taste buds. Put the two together, and you have a wonderful dessert for finishing out the last of these hot summer days.
Key limes are a specific variety of limes. The limes found most commonly in our grocery stores aren’t Key limes at all, but Persian limes. Key limes are actually yellow when tree-ripened, although they are picked green commercially, like Persian limes. Key limes have a more tart flavor, a stronger aroma and thinner rind that Persian limes.
For this cheesecake, however, Persian limes will do just fine. If you like Key Lime pie, try this cheesecake for a little variety.
Key Lime Cheesecake
1 1/2 cups crushed chocolate graham cracker crumbs
1 stick margarine, melted
4 cartons (8 oz. each) cream cheese
1 cup sugar
1 tablespoon flour
3 eggs, room temperature
1 teaspoon lime zest
2/3 cup Key lime juice
Combine graham cracker crumbs and melted margarine. Press into bottom of 9 or 10 inch Springform pan.
In large bowl, beat with electric mixer the cream cheese, sugar, flour and lime zest just until blended. Do not over beat. Add eggs, one at a time, blending just until smooth. Add key lime juice.
Mix by hand or on low speed of mixer. Pour batter into prepared crust. Bake at 325 degrees for about 50 minutes or until set. Spoon sour cream topping (recipe below) over baked cheesecake and return to oven for 7 to 8 minutes.
Refrigerate overnight. Add lime slices as garnish.
Sour Cream Topping
Whisk together 2 cups sour cream and 1/3 cup sugar.