This cheesecake is tart and delicious. I had to bake mine a lot longer than the recipe calls for. Probably 40 minutes more. The middle just was not setting up. My crust ended up a little darker than I would have liked but it's still good. The top was not especially beautiful -cracks & some spots too dark - but the raspberry cream covers those flaws just fine. I decided to only pipe the raspberry whipped cream garnish as I cut each slice so I have my entire bowl of raspberry whipped cream sitting in the fridge. I'm anxious to see how long it takes before it starts breaking down. Can I still use it pipe 24 hours from now? Have any of you had experience with whipped cream stabilized with gelatin? I'm not sure what to expect but I do know that for right now, the raspberry whipped cream is absolutely wonderful.
Key Lime Cheesecake
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter or margarine, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 1/4 cups sugar
- 3 large eggs
- 1 (8-ounce) container sour cream
- 1 1/2 teaspoons grated lime rind
- 1/2 cup Key lime juice
Stir together first 3 ingredients, and firmly press on bottom and 1 inch up sides of a greased 9-inch springform pan.
Bake at 350° for 8 minutes; cool.
Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/4 cups sugar, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream, rind, and juice. Pour batter into crust.
Bake at 325° for 1 hour and 5 minutes; turn oven off. Partially open oven door; let stand in oven 15 minutes. Remove from oven, and immediately run a knife around edge of pan, releasing sides.Cool completely in pan on a wire rack; cover and chill 8 hours.