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key lime cheesecake

August 13, 2009
isaacbeach

a rare photo of the isaac

On birthdays, my kids get to pick:  restaurant reservation or custom made dinner at home.  This year, they both picked dinner at home.  My kids are weird that way.

Isaac is now 16.  He requested the following menu for his birthday dinner:  steak, baked potatoes, broccoli and key lime cheesecake.  Ask and we shall deliver.  Mike barbecued the steak, I did the pototoes and broccoli and Ella made the entire key lime cheesecake by herself.  It was a real family affair.

Isaac is going into Grade 11, has a part time job at a grocery store, and spends A LOT of time drumming REALLY loudly.  He’s also interested in politics, religion and films.  He’s an interesting kid, with a strong character and sense of social justice.  I’m very proud to be his mom.

key lime cheesecake.  made with regular limes.

key lime cheesecake. made with regular limes.

Key Lime Cheesecake
-from
Bon Appetit magazine

Lime custard
6 large egg yolks
3/4 cup sugar
6 tablespoons fresh key lime juice
1 teaspoon grated key lime peel

Crust
1 3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 teaspoon salt
1/3 cup unsalted butter, melted

Filling
2  packages cream cheese, room temperature
2/3 cup plus 3 tablespoons sugar
2 large eggs
3 tablespoons fresh key lime juice
1 tablespoon grated key lime peel

1 250 ml container sour cream

Thin lime slices

For 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.

For crust:

Preheat oven to 350°F. Wrap 3 layers of foil around outside of 8 inch springform pan. 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. Keep the oven on.

For filling:

Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in a mixer; beat 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. Keep refrigerated. Release pan sides from cheesecake; transfer to platter. Garnish with lime slices and serve.

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7 Comments leave one →
  1. dinnerwithjulie permalink
    August 13, 2009 9:12 pm

    YUM. Happy Birthday Isaac!

  2. August 14, 2009 9:15 am

    And he obviously has a great sense of taste! Sounds like a great dinner and even better dessert!
    Happy b-day to Isaac!

  3. August 14, 2009 10:35 am

    The pie looks great! Is a regular lime the same as key lime?

    Yum!

    K

  4. August 14, 2009 10:54 am

    I loved hearing you talk about your kids when we met. It made me far less afraid for when my boy are teenagers. Happy sweet 16 Isaac.

  5. August 14, 2009 4:29 pm

    Aimee – yes, do not be afraid. teenagers only LOOK scary. they still have the hearts of marshmallows.

  6. August 14, 2009 4:30 pm

    Kristilyn – yes, key limes are smaller than ‘regular’ limes…they only had regular limes at the grocery store, and they still worked well!

  7. Mom &/or Dad permalink
    August 16, 2009 10:22 pm

    Happy #16 to you on Thursday, Isaac.

    Lots of Love from Grandma & Grandpa ooxx

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