Prepare Key Lime Curd and Lime Crust
Heat oven to 425 degrees
Beat cream cheese and sugars in large bowl with electric mixer on medium speed until smooth. Beat in eggs, one at a time, on low speed just until well blended. Beat in lime peel, lime juice and cornstarch. Fold in sour cream until blended.
Pour over baked crust.
Bake 47 to 52 minutes or until center is set and top is golden. Cool in pan on wire rack 15 minutes.
Run metal spatula along side or of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9hours, but no longer than 48 hours.
Run metal spatula along side of cheesecake to loosen; remove side of pan. Spread Key Lime Curd over top of cheesecake. Refrigerate any remaining dessert.
Lime Crust
1/2 cup sugar
1/2 cup stick margarine or butter, softened
1 cup all-purpose flour
1 tablespoon grated lime peel
1 teaspoon vanilla
Heat oven to 400 degrees. Grease bottom and sides of spring-form pan, 10x3 inches, with shortening. Beat sugar and margarine in medium bowl with electric mixer on medium speed just until crumbly. Press evenly in bottom of pan. Bake 13 to
16 minutes or until light golden brown; cool.
Key Lime Curd:
Substitute lime peel for the lemon peel and Key lime juice for the lemon juice. |
