Key Lime Cheesecake

By brownbox

Ingredients

• Lime custard
• 6 6 6 large egg yolks
• 3/4 3/4 3/4 cup sugar
• 6 6 6 tablespoons fresh Key lime juice or regular lime juice
• 1 1 1 teaspoon grated Key lime peel or regular lime peel
• Crust
• 1 3/4 1 3/4 12 cups graham cracker crumbs (about 12 whole graham crackers)
• 1/4 1/4 1/4 cup sugar
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 cup (1 stick) unsalted butter, melted
• Filling
• 4 4 packages 4 (8-ounce) packages cream cheese, room temperature
• 1 1/3 1 1/3 1/3 cup sugar
• 4 4 2 large eggs + 2 egg yolks
• 6 6 6 tablespoons fresh Key lime juice or regular lime juice
• 1 1 1 tablespoon grated Key lime peel or regular lime peel
• 1 16-ounce 1 16-ounce 3 container sour cream + 3 TBS sugar
• Thin Thin lime slices

Preparation

Step 1

Custard: Whisk all ingredients in heavy saucepan over medium heat until custard thickens and boils for 30 sec, about 8 minutes. Cool to room temp and spread over cooled crust.

Filling: Mix cream cheese, sugar, and cornstarch in mixer on high until smooth. Add eggs and yolks one at a time on low. Add juice and zest. Pour over custard filled crust and bake at 350 for 15 minutes, lower temp to 200 and bake 1 hour and 10 minutes.

Topping: Meanwhile mix sour cream and 3 TBS sugar, spread carefully over warm cheesecake. Bake 10 minutes in 350 oven till set.

Garnish with whipped cream stars, graham cracker crumbs, lime zest and lime slices