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Key Lime or Lemon Cheesecake Recipe

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This recipe for Key Lime or Lemon Cheesecake is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 ½ cup sweetened flaked coconut
¼ cup white sugar
¼ cup all purpose flour
1 egg white

Filling:
3 - 8 ounce pkgs. softened cream cheese
1 tin sweetened condensed milk
2 tsp. vanilla
1 tbsp. lime zest
2 eggs plus 1 yolk
½ cup freshly squeezed lime juice

Topping:
2 eggs plus 2 yolks
½ cup lime juice
½ cup white sugar
lime zest
½ cup butter
¼ cup sour cream
Directions:
Directions:
Crust:
Beat 1 egg white until foamy.
Add sweetened flaked coconut, sugar, and all-purpose flour.
Mix well. Press into a 9 inch spring form pan that has been lined with parchment paper.
Bake at 350 º F for 15 - 20 minutes (until the crust just begins to turn brown at the edges.
Filling:
Beat the cream cheese until smooth and then add the condensed milk and beat some more. Add the eggs one at a time and beat after each addition.
Add lime (or lemon) juice and zest and vanilla and blend until smooth.
Pour over crust. Set the spring form pan on a large sheet of foil and wrap the pan in it to prevent any water from getting into the spring form pan. Put spring form pan in another larger baking pan and fill it with warm water about half way up the side of the spring form pan. Bake at 300 º F for 50 minutes until the filling is just set. Remove from the water bath.

Topping:
In the top of a double boiler blend together eggs, lime juice, sugar and zest. Add butter and sour cream. Cook over hot water (double boiler) stirring often until the mixture thickens (about 10 minutes). While warm pour over cheese cake filling.
Chill for 4 to 6 hours for cake and topping to set. Garnish with fresh fruit and whipped cream (optional).
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
To make gluten free substitute corn starch or rice flour for the all purpose flour in the crust.
To make a lemon version substitute lemon juice for lime juice.
Will need about 4 - 5 lemons or 6 - 7 limes to produce the required juice. Do not substitute bottled lemon or lime juice.

 

 

 

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