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Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.
Ingredients
Lime custard
* 6 large egg yolks
* 3/4 cup sugar
* 6 tablespoons fresh Key lime juice or regular lime juice
* 1 teaspoon grated Key lime peel or regular lime peel
Crust
* 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
* 1/4 cup sugar
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, melted
Filling
* 2 (8-ounce) packages cream cheese, room temperature
* 2/3 cup plus 3 tablespoons sugar
* 2 large eggs
* 3 tablespoons fresh Key lime juice or regular lime juice
* 1 tablespoon grated Key lime peel or regular lime peel
* 1 16-ounce container sour cream
* Thin lime slices
* 6 large egg yolks
* 3/4 cup sugar
* 6 tablespoons fresh Key lime juice or regular lime juice
* 1 teaspoon grated Key lime peel or regular lime peel
Crust
* 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
* 1/4 cup sugar
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, melted
Filling
* 2 (8-ounce) packages cream cheese, room temperature
* 2/3 cup plus 3 tablespoons sugar
* 2 large eggs
* 3 tablespoons fresh Key lime juice or regular lime juice
* 1 tablespoon grated Key lime peel or regular lime peel
* 1 16-ounce container sour cream
* Thin lime slices
Directions
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 (mixture will thicken).
For crust:
Preheat oven to 350
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 (mixture will thicken).
For crust:
Preheat oven to 350
