Key Lime Cheesecake with LunaGrown Strawberry Margarita Jam
I love cheesecake! I love cheesecake so much that I am often hesitant to purchase a slice for dessert from fear of being disappointed.
Many years ago I worked in a restaurant that got it’s cheesecakes made fresh from a local covenant. We called it sister sin cake. I don’t know what those nuns did, but it was both a sin to miss one bite, and a sin to eat more than one slice. I have not been able to find that cheese cake for almost twenty years now.
I have friends and business acquaintances that swear by a nice Italian Ricotta Cheesecake. I have tried it numerous times, and although delicious, I am still a huge fan of the basic cream cheese cheesecake.
Summertime is perfect for anything lime and you cannot do better than a nice Key Lime during the summer heat. I discovered this recipe on Epicurious and think I might be in love. Sorry Nuns.
Key Limes and Strawberry Margarita all in one beautiful dessert. If this dessert makes it out of your home to a social gathering, I would say you have some very strong will power!
- 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
- 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
- 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
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).
Preheat oven to 350°F. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform 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.
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, LunaGrown Strawberry Margarita Jam and serve.
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