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Key Lime Cheesecake with Sour Cream Topping

in Diana's Recipe Book

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(total ratings: 4)
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Servings: 10-12
Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.

Key Lime Custard:
6 large egg yolks
3/4 cup granulated 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 granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick/4 oz./113g) unsalted butter, melted

2 (8-ounce) packages cream cheese, room temperature
2/3 cup plus 3 tablespoons granulated 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 Key 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).

For Crust:
Preheat oven to 350 degrees F/180 degrees C. Wrap 3 layers of aluminum foil around the outside of a 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.

For Filling:
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 and serve.

Makes 10 to 12 servings.

Source: Bon Appétit Magazine, October 2006
Date: March 13, 2007


Reviewer: Laura
People who like key lime pie will love this. It's tart but has great flavor. The custard, cheesecake filling, and sour cream layer work beautifully together. The downside is that it takes a lot of prep work; it was an hour and a half before it got in the oven! But it is a treat for special occasions.

Reviewer: Eileen
Can someone please tell me if this cheesecake freezes well? And is there anything specific I should know before freezing this cake? Thanks!

Reviewer: Lee
This cheesecake tastes amazing and looks great too! I agree with Laura that it does take a lot of prep work; it also takes me about and hour and a half before I get it into the oven. However, this cheesecake is well worth it if you are a key lime flavor fan. Once the custard starts to boil, don't let it go for too long because it can get somewhat lumpy.

Reviewer: Theresa
Absolutely love this cheesecake. It does take quite a bit of prep but well worth it. I make a strawberry butter sauce to spoon over the top and this cheesecake is heavenly.


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