Key Lime Cheesecake

Key limes are smaller than regular limes and have a sweeter, punchier flavour. They add a great kick of citrus to this dessert, which combines the best of two wonderful worlds: cheesecake and key lime pie! If you can’t find key limes, use regular ones.

MAKES: one 9-inch cheesecake; 10 to 12 servings

PREP TIME: 1 hour

COOKING TIME: about 50 minutes

COOLING TIME: 30 minutes

CHILLING TIME: 5 hours

INGREDIENTS:

CRUST:

• 1 Graham Cracker Crust

FILLING:

• 1 cup granulated sugar
• Finely grated zest of 5 key limes (or 1 regular lime)
• 3 pkgs (each 8 oz/250 g) brick-style cream cheese, at room temperature
• 1 ½ Tbsp all-purpose flour
• 2 tsp vanilla extract
• 3 large eggs

TOPPING:

• ½ cup water
• 8 Tbsp granulated sugar
• 1 Tbsp cornstarch
• 3 large egg whites
• ¼ tsp cream of tartar
• ¼ tsp fine sea salt
• ½ tsp vanilla extract
• 1 batch of Key Lime Curd (recipe follows)

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. Press the graham cracker crust mixture evenly over the base and 2 inches up the sides of a 9-inch springform pan. Place the pan in the freezer while you make the filling.
3. For the filling, stir together the sugar and lime zest in a large bowl. Using your fingers, rub the ingredients together to infuse the sugar with the lime zest.
4. Using an electric mixer, beat the cream cheese into the sugar until the mixture is smooth. Beat in the flour and vanilla extract just until combined.
5. Beat in the eggs one at a time, beating just until combined after each addition. Do not overmix. (Too much air in the batter can make the top of the cheesecake crack during baking.)
6. Pour the filling over the prepared crust, smoothing the top level.
7. Place the springform pan in a roasting pan. Pull the oven rack partway out of the oven and put the roasting pan containing the cheesecake on the rack. Pour hot, not boiling, water into the roasting pan to come halfway up the sides of the springform pan. Carefully slide the oven rack back into the oven.
8. Bake until the centre jiggles slightly when the pan is tapped and an instant-read thermometer inserted in the centre registers 150ºF, about 50 minutes.
9. Remove the cheesecake from the oven. Remove the springform pan from the roasting pan and put it on a wire rack. Cover the pan with a cold baking sheet and let stand for 5 minutes.
10. Remove the baking sheet and carefully run a paring knife around the edge of the cheesecake. Replace the baking sheet on top of the pan and let the cheesecake cool on the rack for 30 minutes. Remove the baking sheet and let the cheesecake cool to room temperature.
11. Cover the pan tightly with plastic wrap and refrigerate for at least 5 hours before serving. (The undecorated cheesecake can be refrigerated, covered in plastic wrap, for up to 3 days.)

KEY LIME CURD:

• Makes about ¾ cup
• Prep time: 15 minutes
• Cooking time: about 8 minutes
• Cooling time: 40 minutes

INGREDIENTS:

• ¼ cup unsalted butter, cut into ½-inch pieces and softened
• ¾ cup granulated sugar
• 3 large eggs
• ¼ cup fresh key lime juice (about 10 key limes or 2 regular limes)

INSTRUCTIONS:

1. Place the butter in a large bowl and set a fine-mesh sieve over the bowl. Set aside.
2. In a large nonreactive saucepan, whisk together the sugar, eggs and lime juice. Cook over medium heat, whisking constantly, until the mixture just begins to thicken, about 8 minutes. (Do not let the mixture boil or the eggs will scramble.)
3. Remove from the heat, then pour the lime mixture through the sieve into the bowl of butter.
4. Remove the sieve. Stir the lime mixture until the butter has completely melted. Let the lime curd cool at room temperature for about 40 minutes before spooning it into a container. (The lime curd can be refrigerated in an airtight container for up to 1 week.)

BAKING DAY SECRETS:

If you don’t have a butane kitchen torch, you can toast the meringue in the oven. Leave the cheesecake in the springform pan. Spread the top with the key lime curd, then cover with the meringue. Bake in a preheated 350°F oven until the meringue is golden brown, 10 to 12 minutes.