Lime Curd Cheesecake

By The Canadian Living Test Kitchen

57 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	382382 cal
pro	6 g6g pro
total fat	26 g26g total fat
sat. fat	14 g14g sat. fat
carb	31 g31g carb
fibre	1 g1g fibre
chol	172 mg172mg chol
sodium	270 mg270mg sodium
% RDI:	-
calcium	66 calcium
iron	99 iron
vit A	2929 vit A
vit C	55 vit C
folate	99 folate

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The addition of lime curd to this creamy cheesecake offers just the right amount of tang and an extra richness.

Ingredients

1-1/4 cups graham cracker crumbs 1-1/4 1-1/4cups cupsgraham cracker crumbs
1/3 cup butter , melted1/3 1/3cup cupbutter, melted
1/4 cup chopped pecans 1/4 1/4cup cupchopped pecanpecans
2 2pkg (each 250 g) pkg (each 250 g)cream cheese, softened
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
2 eggs 2 2eggeggs
1/2 cup sour cream 1/2 1/2cup cupsour cream
1 lime , thinly sliced1 1limelimes, thinly sliced
Lime Curd:
2 eggs 2 2eggeggs
2 egg yolks 2 2egg yolkegg yolks
2/3 cup granulated sugar 2/3 2/3cup cupgranulated sugar
1 tbsp finely grated lime rind 1 1tbsp tbspfinely grated lime rind
1/2 cup lime juice 1/2 1/2cup cuplime juice

Preparation

Lime Curd: In heatproof bowl over saucepan of hot (not boiling) water, whisk together eggs, egg yolks, sugar, and lime rind and juice; cook, whisking frequently, until no longer frothy, 8 to 10 minutes. Pour into clean bowl; place plastic wrap directly on surface and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 1 day.)

Centre greased 8-1/2-inch (2.25 L) springform pan on large piece of foil; press to side of pan. In small bowl, stir together graham cracker crumbs, butter and pecans until crumbs are well moistened. Press onto bottom and halfway up side of pan. Bake in centre of 325°F (160°C) oven until firm, about 12 minutes. Let cool completely.

In large bowl, beat cream cheese with sugar. Beat in eggs, 1 at a time. Using low speed, beat in lime curd and sour cream. Pour into baked crust, smoothing top.

Set pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up side. Bake in centre of 325°F (160°C) oven until set around edge and centre is still jiggly, 1 hour. Run knife around edge of cake. Turn off oven; let stand in oven for 1 hour.

Transfer springform pan to rack and remove foil; let cool completely. Refrigerate until chilled, about 4 hours. (Make-ahead: Cover with plastic wrap and refrigerate for up to 3 days or overwrap with heavy-duty foil and freeze in airtight container for up to 2 weeks.) Garnish with lime slices.