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18
Key Lime Cheesecake with
Praline Pecan Crust
Serves 8 to 10
2 cups graham cracker crumbs
½ teaspoon fine salt
½ cup finely chopped pecans
1/3 (packed) cup dark brown sugar
1 stick plus 2 tablespoons unsalted butter, melted
2 pounds cream cheese, softened
2 tablespoons cake our
1¾ cups granulated sugar
¾ cup key lime juice
¾ cup sour cream
4 large eggs
1 small lime, thinly sliced
1. Preheat oven to 325°F. Lightly grease a 9-inch springform pan; wrap outside
with heavy-duty aluminum foil.
2. Using hand mixer on low speed, mix together graham crackers, salt, pecans,
brown sugar and butter. Press mixture into pan coming about halfway up sides;
place on a baking sheet and bake for 10 minutes. Set aside to cool.
3. Using hand mixer on medium speed, beat cream cheese until completely
smooth; add our and sugar and beat to combine. Beat in lime juice and sour
cream, then add eggs, one at a time, until mixture is smooth and creamy. Pour
batter over cooled crust.
4. Place in a water bath and bake for 1 hour. Turn oven off, and leave door ajar;
allow cheesecake to rest in oven until center of cake no longer jiggles and top is
set, about 30 minutes to 1 hour longer.
5. Place on a wire rack until cool to touch; transfer to refrigerator and chill for at
least 8 hours.
6. When ready to serve, run a thin-bladed knife around circumference of
cheesecake. Unmold onto a cake plate or stand and garnish with lime slices.