{"id":176,"date":"2014-09-02T10:00:37","date_gmt":"2014-09-02T14:00:37","guid":{"rendered":"http:\/\/cookedwp.com\/demo\/?post_type=cp_recipe&#038;p=176"},"modified":"2020-09-21T10:17:57","modified_gmt":"2020-09-21T07:17:57","slug":"key-lime-cheesecake","status":"publish","type":"cp_recipe","link":"https:\/\/cookbook.krastev.family\/wordpress\/recipes\/key-lime-cheesecake\/","title":{"rendered":"Key Lime Cheesecake"},"content":{"rendered":"<h2>Reminiscent of Sara Lee&#8217;s 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.<\/h2>\n<h3>Ingredients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div class=\"cooked-single-ingredient cooked-heading\">Lime custard<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">6 large egg yolks<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">3\/4 cup sugar<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">6 tablespoons fresh Key lime juice or regular lime juice<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">1 teaspoon grated Key lime peel or regular lime peel<\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">Crust<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">1 3\/4 cups graham cracker crumbs (about 12 whole graham crackers)<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">1\/4 cup sugar<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">1\/2 teaspoon salt<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">1\/2 cup (1 stick) unsalted butter, melted<\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">Filling<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">2 (8-ounce) packages cream cheese, room temperature<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">2\/3 cup plus 3 tablespoons sugar<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">2 large eggs<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">3 tablespoons fresh Key lime juice or regular lime juice<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">1 tablespoon grated Key lime peel or regular lime peel<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">1 16-ounce container sour cream<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Thin lime slices<\/span><\/div>\n<\/div>\n<h3>Directions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-heading\">For lime custard:<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p>Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken).<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">For crust:<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 2\">\n<div class=\"cooked-dir-content\">\n<p>Preheat oven to 350\u00b0F. Wrap 3 layers of foil around outside of 8- to 8 1\/2-inch-diameter springform pan with 3-inch-high sides. Butter pan. Stir first 3 ingredients to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1\/2 inches up sides of prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">For filling:<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 3\">\n<div class=\"cooked-dir-content\">\n<p>Place cream cheese, 2\/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 4\">\n<div class=\"cooked-dir-content\">\n<p>Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 5\">\n<div class=\"cooked-dir-content\">\n<p>Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 6\">\n<div class=\"cooked-dir-content\">\n<p>Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight. Do ahead Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to platter. Garnish with lime slices and serve.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":2192,"comment_status":"open","ping_status":"open","template":"","_links":{"self":[{"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/cooked_recipe\/176"}],"collection":[{"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/comments?post=176"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/media\/2192"}],"wp:attachment":[{"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/media?parent=176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}