Ingredients
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For the Key Lime Curd
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3 Egg
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¾ cup Sugar
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¼ cup freshly squeezed Key Lime Juice
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1 teaspoon Key Lime Zest
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1 drop Wilton Leaf Green Food Coloring Gel
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4 tablespoons Butter
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For the Crust
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1 cup Pretzels
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1 cup Graham Cracker
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¼ cup Sugar
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¼ teaspoon Salt
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8 tablespoons Butter
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For the Cheesecake
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3 blocks (8 ounces each) Cream Cheese
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⅓ cup Sour Cream
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1 can (14 ounces) sweetened condensed Milk
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3 Egg
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2 tablespoons Key Lime Juice
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1 tablespoon Key Lime Zest
Directions
Citrus fruit doesn’t grow in Alaska, so I love the time of year when little green bags of adorable Key limes show up in the produce section of the supermarket. It’s fun, albeit somewhat tedious, to slice the little buggers and squeeze out all of that precious seasonal juice. Grab the kids or a houseguest to help you with the process. If it’s not Key lime season or if you can’t find them near you, this recipe also works well with your standard lime.
Steps
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1
Done
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To make the Key Lime CurdIn a saucepan, whisk together the eggs and sugar until well combined. Whisk in the Key lime juice, zest, and food coloring gel (if desired). |
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2
Done
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Turn the heat on medium low and stir the mixture briskly and constantly until warmed through. Add the butter a little at a time until it melts into the mixture and becomes smooth. Continue cooking and stirring until the curd begins to thicken and coat the spoon. Pour the curd through a fine-mesh sieve to strain. Transfer to a shallow container. Place a layer of plastic wrap over the curd, touching the top of the curd completely to prevent a layer from forming on top as it cools. Chill in the refrigerator until ready to use. This can be made a day ahead. |
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3
Done
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Preheat the oven to 350°F. |
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4
Done
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To make the CrustIn a food processor, combine the pretzels and graham crackers. Process until the mixture becomes crumbs. Add the crumbs to a mixing bowl and stir in the sugar, salt, and butter. |
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5
Done
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Grease a 9" springform pan. If your springform pan isn’t watertight, wrap the exterior of the pan tightly with foil to prevent water from seeping in while baking. |
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6
Done
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Place a tea kettle of water over high heat and bring to a boil. Have a large, deep baking pan (large enough to hold the springform pan comfortably inside it) ready. I use my 12" cast-iron skillet. |
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7
Done
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Press the crust mixture firmly into the bottom of the springform pan, working it well up the sides. Place the crust in the refrigerator to chill and firm up while you complete the next step. |
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8
Done
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To make the CheesecakePlace the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Gradually add the sour cream, sweetened condensed milk, eggs, lime juice, and zest. Beat until well combined, scraping the sides of the bowl as needed. Pour the cheesecake filling into the prepared crust, smoothing it evenly with an offset spatula. Place the cheesecake inside the large baking pan. Place the pan in the oven. Carefully pour the hot water into the bottom of the large baking pan to create a water bath about halfway up the outer sides of the springform pan. |
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9
Done
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Bake the cheesecake for 1 hour, or until golden on top and set in the center, wobbling just a bit. Transfer the cheesecake to a wire rack to cool completely. Refrigerate for 4 hours before releasing from the springform pan. Using an offset spatula, spread the Key lime curd on top of the cheesecake. To make clean slices in your cheesecake, wipe the knife off between each pass. |
