Chef's Table Recipe: Key Lime Cheesecake

Key Lime Cheesecake


6 egg yolks

3/4 cup sugar

6 tablespoon key lime juice

1 teaspoon grated lime zest

16 ounces cream cheese

2/3 cup sugar

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2 eggs

3 tablespoon key lime juice

1 tablespoon lime zest

16 ounces sour cream

4 tablespoons sugar

2 tablespoons lime zest


Create Custard. In pan over low flame melt 2/3 cup sugar. Add 2 eggs, 3 tablespoons key lime juice, and lime zest. Continue to stir and cook on stove until creamy.

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Create Filling. Place cream cheese, sugar, eggs, lime juice, and zest in a food processor and blend until creamy while continuing to scrape outside of bowl. Add 1 cup sugar and remaining key lime juice along with zest of 2 limes.

Spoon the hot creamy custard into well greased muffin tins. Then, top with blended filling and bake uncovered at 350 degrees for 15 minutes.

Last, create zesty topping. In large bowl mix together sour cream, 4 tablespoons sugar and 2 tablespoons lime zest as finishing layer. Swirl on a large dollop of zesty topping to top of baked custard and return to oven for 10 minutes. Cool tins overnight and unmold. Garnish to serve.