Lime Curd Cheesecake with Pecan Graham Cracker Crust

• Vegetarian

• Produce

  • 1 Lime

• Refrigerated

  • 4 Egg
  • 2 Egg yolks

• Condiments

  • 1/2 cup Lime juice, freshly squeezed

• Baking & Spices

  • 1 1/4 cup Granulated sugar

• Nuts & Seeds

  • 1/2 cup Pecans

• Snacks

  • 1 1/2 cups Graham cracker fine crumbs

• Dairy

  • 2 packages (8 ounces each cream cheese
  • 1/2 cup Butter
  • 1/2 cup Sour cream

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 2 eggs
• 2 egg yolks
• 2/3 cup granulated sugar
• 1/2 cup freshly squeezed lime juice
• 1 1/2 cups graham cracker fine crumbs, about 14 graham cracker sheets
• 1/2 cup (1 stick) butter, melted
• 1/2 cup chopped pecans
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 cup sour cream
• 1 lime, thinly sliced

Directions

• Place fine strainer over medium glass bowl. Set aside.
• In a heavy medium saucepan over medium-low heat, whisk together eggs, egg yolks, sugar and lime juice. Cook, whisking frequently, until no longer frothy, about 8 to 10 minutes (curd will resemble thickened sauce).
• Pour curd into prepared strainer; discard solids in strainer. Place plastic wrap directly onto surface of curd and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 1 day.)
• Preheat oven to 325° F.
• To prepare the 8-1/2-inch springform pan, grease it with butter and set the pan on a large piece of aluminum foil. Press the foil up the sides of the pan, using another sheet of foil if necessary to make sure all the sides are covered.*
• In a small bowl, stir together graham cracker crumbs, butter and pecans until crumbs are well moistened. Press onto bottom of the pan. Bake until firm, about 12 minutes. Let crust cool completely.
• In a bowl of a standing mixer, beat cream cheese with sugar. Beat in eggs, 1 at a time. Next, using low speed, beat in lime curd and sour cream until well incorporated, about a minute. Pour mixture onto the cooled, baked graham cracker pecan crust. Smooth the top of the cheesecake filling.
• Set the cake pan in a larger pan; pour in enough hot water to come 1 inch up the side.** Bake in the 325°F oven until set around edge and center 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.