Key Lime Cheesecake with Shortbread Crust
Shortbread crust 1/2 cup unsalted butter (room temperature)
1/4 cup granulated sugar
1/2 cup flour
1/2 cup finely ground shortbread cookies
6 large egg yolks
3/4 cup sugar
6 tablespoons fresh Key lime juice or regular lime juice
1 teaspoon grated Key lime peel or regular lime peel
2 (8-ounce) packages cream cheese, room temperature
2/3 cup plus 3 tablespoons sugar
2 large eggs
3 tablespoons fresh Key lime juice or regular lime juice
1 tablespoon grated Key lime peel or regular lime peel
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground shortbread cookies to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely.
For lime custard:
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).
Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.
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. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight. Once cool release pan sides from cheesecake.