Key Lime Pie Combined with Creamy Cheesecake

My Key Lime Cheesecake features a smooth and creamy key lime custard filling over a crisp graham cracker crust. This recipe is easy, with NO water bath and minimal prep time.

For Key Lime Curd
½ cup key lime juice (118ml)
3 large egg yolks
¼ cup granulated sugar (50g)
¼ teaspoon table salt
2 Tablespoons unsalted butter, cut into 4 pieces
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar, firmly packed
5 Tablespoons unsalted butter, melted (71g)
For Cheesecake
24 oz cream cheese, softened to room temperature (680g)
1 cup granulated sugar (200g)
¼ cup sour cream
2 large eggs, lightly beaten, room temperature preferred

Easy Creamy Crab Salad
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