Best Key Lime Cheesecake
Serves: 12
Strawberry Coulis:
2 cups fresh strawberries
Zest of 1 lime
1–2 tablespoons sugar
Crust Ingredients:
1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
1/4 cup sugar
1/2 cup(1 stick) unsalted butter, melted
Filling Ingredients:
3 8 oz. packages cream cheese, room temperature
1/2 cup sour cream
1 cup sugar
5 large eggs
3 tablespoons fresh Key lime juice
2 teaspoons finely grated Key lime peel
3/4 teaspoon vanilla extract
Strawberry Coulis Method:
Place 1 1/2 cups strawberries in a saucepan and add the lime zest. Mash with a fork and add 1 tablespoon sugar, stirring until dissolved.
Cook on the stove at medium heat. When the strawberries are just beginning to simmer, pour through a sieve into a bowl, pushing the berries with a large spoon to release the juice. Taste, adding more sugar if needed.
Refrigerate until ready to use.
Crust Method:
Preheat grill to 350 degrees F. Butter a cake pan. Stir graham cracker crumbs and sugar to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 inch up sides of prepared pan. Bake until set, about 5 minutes. Cool completely. Maintain grill temperature.
Filling Method:
Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sour cream, then sugar. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in lime juice, lime peel, and vanilla. Pour batter over prepared crust. Cover cheesecake pan loosely with foil.
Place cheesecake on grill. Bake 1 hour at 350 degrees F. Uncover and continue to bake until just set in center when cake pan is gently shaken, about 20 minutes longer. Remove and place directly into refrigerator; chill uncovered overnight. Remove and serve topped with Strawberry Coulis.
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