Key Lime Pie Cheesecake

This is one of many lime recipes I've tried to find something like the key lime pie from Costco. My latest thought was that it's more like a cheesecake so I tried this key lime cheesecake. It turned out SO good. Like high quality restaurant status. This was actually my first baked cheesecake. They've always intimidated me. Callen's ultimate compliment last night was that I should open my own place to feed other people because I cook so good. I increased the lime juice but would recommend 8 TBSP lime juice. It was moist, creamy and didn't sit heavy with you. You can do the normal crust but I opted to use Daphnie Oz's key lime pie crust and it was perfect. B was so pleased and said it's my best ever and wants it again!

Ingredients

Crust
• 1 cup graham cracker crumbs
• 1/3 cup butter, melted
• 1 tablespoon sugar
• 
  

or: I did this one:

Graham Cracker Crust:
1 ½ cups of cookie crumbs, from roughly 2 cups of graham crackers & Biscoff cookies (I used 6 or so double sets of airline ones and crushed them in the food processor and added to have 1 1/2 cups total
½ cup walnuts
¼ cup granulated sugar
Zest of 1 lime
6 tbsp butter, melted (plus 1T more if you need it to get a nice sandy texture)
Pinch of kosher salt, plus flaky salt to garnish (optional)

•Preheat oven to 350F.
•In a food processor, pulse the crackers, cookies and walnuts to make evenly textured crumbs.  Pinch together the sugar and lime zest to release the lime oils, then add with a pinch of salt to the cookie mix and pulse to combine.  
•In a medium mixing bowl, add 3 cups of the crumble and slowly pour in the melted butter, stirring to form a moist, sandy blend. Let sit 5 minutes to saturate the crumbs, then press this mixture into an 9-inch pie dish – I find a flat cup bottom very helpful for this, but fingertips work well, too!  Bake for 10 minutes until lightly toasted, then remove to the counter and set aside until you are ready to add the custard.

https://www.daphneoz.com/nourish/key-lime-pie/ 

Filling
• 2 1/2 sticks (20 oz. total) cream cheese at room temperature
• 2/3 cup sugar
• 1/2 cup sour cream at room temperature
• 3 tablespoons flour
• 3 eggs at room temperature
• 1 1/2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 3 tablespoons key lime juice (6 tablespoons if using regular lime juice) (I accidentally did 2/3 cup -whick B prefers- but would recommend 6-8TBSP of lime juice
Glaze (adapted from Creative Culinary)
• 1/4 cup sugar
• 3/4 tablespoon cornstarch
• 1/4 cup water
• 2 tablespoons key lime/lime juice
Topping/Garnish
• 1 cup heavy cream, whipped with 2 tablespoons powdered sugar (or make stabilized whipped cream)
• Sliced key limes/limes

Directions:

Mix graham crackers, melted butter, and sugar in a medium bowl or plastic bag. Pour into a 7-inch spring form pan (I used a 9) that's been coated with non-stick cooking spray. Carefully spread crumb mixture evenly over the bottom and press firmly all over. (I do prefer to prebake)

Put a layer of heavy duty aluminum foil on the bottom and up the sides of the spring from pan as a protective barrier to keep the water from getting into the cheesecake. (mine didn't leak I soaked up extra moisture with paper towels when I took it out) I also like to put my pan into an oven-proof plastic turkey bag (top open) and then put it in the water bath, just to ensure I don't get a soggy cheesecake.

Preheat oven to 475 degrees Fahrenheit. Place a large shallow pan filled with 1 inch of water into the oven to create the water bath. 

In a large bowl (or the bowl of a standing mixer), beat the cream cheese with an electric mixer on low speed. Gradually beat in the sugar, sour cream, flour, and vanilla until smooth. Scrape down the sides of the bowl. Add the eggs, 1/4 cup heavy cream, and lime juice and continue to beat until the mixture is smooth and creamy. 

Pour the cheesecake filling into the spring form pan. Place the pan into the water bath in the oven. *After 8 minutes, reduce heat to 350 degrees and bake for another 40 minutes, or until filling is puffed, set, and light brown. Remove from oven and from the water bath, and allow to cool on a wire rack. Once cooled to room temperature, take the foil off, put a paper towel over the pan, and then cover with the foil (you can use a new piece of foil, but reusing is just as good).  Refrigerate overnight.

For the glaze, combine the sugar, cornstarch, water, and lime juice in a small pan. Mix until smooth. Bring to boil over medium heat, stirring constantly. Cook for 3 minutes. Cool/chill until cool, but not set. 

Pour cooled glaze into the center and spread evenly with an offset or rubber spatula. Refrigerate until glaze is cold and firm. Pipe whipped cream around the top of the cheesecake, if desired. Garnish with lime slices. Refrigerate until ready to serve.

Makes about 8 servings

http://www.food-pusher.com/2012/06/key-lime-cheesecake.html?m=1 

https://what2cook.net/key-lime-cheesecake-copy-cat-cheese-cake-factory/ 

*I messed up and didn't realize by cancelling the timer that I turned off the oven. So it went for 8 minutes coming down from 475. Then I turned it back up to 475, once it reached temp I turned it down to 350 and in my 9 inch springform pan it still took the full 40 minutes to set. I thought it would need less time but it was just perfect. It looks set, it will jiggle slightly when you take it out but it wasn't cracked, and wasn't golden. I didn't check the internal temp but it was baked just perfect. Really smooth and creamy. I made it the evening before and did the glaze around mid-morning/lunch time day of. Don't skip the glaze. It's good!