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Lime Cheesecake with Sour Cream Topping

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Ingredients
  

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 1/2 cup juice, plus the zest
  • 4 eggs

Sour Cream Topping:

  • 1 pint sour cream
  • 4 tablespoons sugar
  • 2 teaspoons vanilla

Lime Sauce

  • 1/2 cup granulated sugar
  • 2 tsp cornstarch
  • pinch fine sea salt
  • 1/2 cup fresh lime juice about 4–5 limes
  • zest of 2 limes
  • 1/4 cup water
  • 4 tbsp butter melted

Garnish:

  • Lime Zest
  • Whipped Cream
  • Candied Lime slices

Instructions
 

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.
  • Spray the bottom of your pan with nonstick spray, then press the crumb mixture in to form the crust.

Make the cream cheese filling:

  • In a large bowl, beat the softened cream cheese until smooth.
  • Add sugar, lime juice + zest, 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).

  • Once the filling's in, you're looking at about 20-25 minutes in a 9x13, or 40-45 minutes in a springform.
  • 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.

Cool and chill:

  • Allow cheesecake to cool to room temperature.
  • Refrigerate overnight before serving.

Lime Sauce

  • In a small saucepan, whisk together the sugar, cornstarch, and salt.
  • Slowly whisk in the lime juice and water until smooth.
  • Stir in the lime zest.
  • Cook over medium heat, whisking constantly, until the sauce comes to a gentle boil and thickens.
  • Remove from the heat and whisk in the butter until completely melted.
  • Cool to room temperature, then refrigerate until chilled.
  • Right before serving, top each slice with a spoonful of whipped cream, a little extra lime zest, and a candied lime slice.