lime cheesecake

Triple Layer Key Lime Cheesecake
 

Lime curd

1. 6 egg yolks
2. 3/4 cup sugar
3. 6 tbsp key lime juice
4. 1 tsp grated lime peel

Crust

1. 2 cups finely crushed graham crackers
2. 1/2 cup melted butter
3. 1/4 cup sugar
4. 1/2 tsp salt

Filling

1. 3 8 oz packages of softened cream cheese
2. 3 eggs, room temperature
3. 1 cup sugar
4. 1/4 cup key lime juice
5. 1 tbsp finely grated key lime peel

Topping

1. 2 cups sour cream
2. 1/4 cup sugar

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Instructions

1. Preheat oven to 350
2. wrap the bottoms and sides of a 9 inch spring form pan with foil. spray the inside with cooking spray and set aside.
3. Make lime curd by stirring all the curd ingredients over medium heat until they begin to boil. Boil for one minute then take off heat and let cool to room temperature. If you want to be really particular you can strain the curd to remove any clumps. I have some serious issues with the white stringy thingy attached to egg yolks so I strain them out, but most people are not as crazy as me:)
4. Prepare the crust by mixing the graham cracker crumbs, sugar and salt and then moistening it with the melted butter. Press into the bottom of prepared spring form and up the sides a bit and then bake for 5 minutes to set. Set aside until filling is ready.
5. For the filling, beat sugar and cream cheese until smooth. add eggs one at a time then add lime juice and peel until completely combined. To assemble, carefully spread lime curd on the graham cracker crust. Carefully spread the cream cheese mixture over the curd careful not to mix the two. Place the foil covered spring form pan into a large baking pan and pour enough hot water in the baking pan to come up the sides of the pan one inch. This is called a water bath and will ensure that your cheesecake does not crack when baked. Bake for 45-60 minutes or until center is set and the center only wobbles slightly when shaken.
6. While cake is baking mix together the topping ingredients. When the cake is done, remove from the oven carefully spoon the topping over the top and return it to the oven for 10 more minutes. Remove from oven and let cool completely. Refrigerate for at least 6 hours or overnight before serving.