Lime Cheesecake with Sour Cream Topping
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Crust:
- 2 cups graham cracker crumbs about 1 and a half packages graham cracker sheets
- ½ cup melted unsalted butter
- 2 tablespoons sugar
- 9 x13 glass pan bake 20-25 minutes OR 9inch/ 10 inch Springform pan(40-45min)
Cream Cheese Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup sugar
- lime juice and zest from 4 or 5 limes about 2 tablespoons
- 4 eggs
Sour Cream Topping:
- 1 pint sour cream
- 4 tablespoons sugar
- 2 teaspoons vanilla
Garnish:
- Lime Zest
- Whipped Cream
- Candied Lime slices
Prepare the crust:
Preheat oven to 350°F (175°C).
Using a food processor or by hand, break graham crackers into fine crumbs.
Add sugar and melted butter.
Sprinkle nonstick spray on the bottom of the sprayer and press crumb mixture into bottom to form crust. Bake until crust is partially set, 6 minutes.
Make the cream cheese filling:
In a large bowl, beat the softened cream cheese until smooth.
Add sugar and lemon juice, and mix well.
Add eggs, one at a time, and beat until completely incorporated.
Pour over the prepared crust.
Bake at 350°F (175°C).
The edges need to be set and puffed. The middle 2–3 inches will slightly jiggle when shaken (should not appear liquid).
When using an instant-read thermometer, the internal temperature should be 150–155°F in the center. It will keep cooking while it is cooling.
Prepare the sour cream topping:
Combine into a medium bowl sour cream, sugar and vanilla with a hand blender.
Increase oven temperature to 450°F (230°C).
Top with sour cream mixture.
Bake for another 5 minutes.
