LunaGrown Key lime cheesecake strawberry margarita jam
Key Lime Cheesecake with Strawberry Margarita Jam
Author: LunaGrown Jam
Ingredients
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
Instructions
  1. For lime custard:
  2. 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).
  3. For crust:
  4. 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.
  5. 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.
  6. For filling:
  7. Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.
  8. 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 the pan is gently shaken - about 45 minutes.

  9. Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.
  10. Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run a knife around sides of pan to loosen.
  11. Cool cheesecake completely. Cover and refrigerate overnight. Do ahead Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to a platter. Garnish with lime slices, LunaGrown Strawberry Margarita Jam and serve.