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My youngest son loves key lime pie.
For his birthday this year, we decided to go a slightly different way and combine his love for the lime flavor with the richness of cheesecake. We used this recipe from cookingclassy.com and it was wonderful.
I have put the "key lime" in quotes because, here in Colorado in the winter, there is no way to find key limes. Since I don't love the bottled juice, I used fresh juice from regular limes and it turned out amazing. He told me after, "Mom, I hope you keep that recipe because I want it for my birthday every year from here on." What other endorsement do you need?
One note, if you are enticed to try this, be aware that you really need to make it the day before you serve it as it needs adequate time to cool and chill in the fridge.
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Ingredients
  

Crust

  • 2 cups crushed graham crackers crumbs (from 15 full sheets)
  • 3 tbsp (39g) granulated sugar
  • 1/2 cup (113g) salted butter, diced into 1 tbsp pieces and melted

Filling

  • 1 cup +2 tbsp (236g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 3 8oz packages cream cheese, softened well (but not melted)
  • 4 large eggs
  • 2/3 cup (160g) sour cream
  • 1/3 cup (80ml) heavy cream
  • 1/2 cup (120ml) fresh lime or key lime juice
  • 3 tsp lime zest, divided
  • 1 1/2 tsp vanilla, extract

Toppings

  • 1 cup (235ml) heavy cream
  • 2 1/2 tbsp (33g) granulated sugar

Fresh raspberries or slice strawberries, lime wedges, remaining lime zest and fresh. mint (optional)

Instructions
 

  • For the Crust: Preheat oven to 350°.
    Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil*.
    Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened.
    Pour into prepared springform pan and press evenly into bottom and up the sides coming about 1-inch from the top. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.
    Reduce oven temperature to 325°.
    Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it).
    For the Cheesecake filling:
    In a small mixing bowl whisk together granulated sugar and cornstarch until well combined. Add cream cheese to a large mixing bowl, pour sugar mixture over top and using an electric hand mixer blend cream cheese until smooth.
    Mix in eggs one at a time, mixing just until combined after each addition. Scrape down sides and bottom of bowl. Add sour cream and heavy cream and mix until combined.
    Zest and juice the limes, mix in lime juice, 2 tsp lime zest and vanilla. Tap bowl against countertop to release any large air bubbles.
    Pour over cooled graham cracker crust. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water around cheesecake pan to reach halfway up the side of the cheesecake pan.
    Bake in preheated oven until cheesecake is nearly set but still jiggly in the center, about 60 - 65 minutes or until center registers 150 degrees.
    Turn off oven, crack the door and let the oven cool, 15 minutes or so. Remove cake from oven and cool on a wire rack for 1 hour. Cover and chill in refrigerator 8 hours or overnight.
    For the Topping:
    In a medium mixing bowl whip heavy cream using an electric hand mixer set on high speed until soft peaks form. Add granulated sugar and whip until stiff peaks form.
    Transfer to a piping bag fitted with a star tip and pipe over cheesecake just before serving. Garnish with berries, lime wedges, lime zest and mint if desired. Store cheesecake in refrigerator.
    NOTES
    *Make sure the foil is the wide heavy duty variety and has no holes, you don't want any water to leak in.
    HAPPY EATING!!