Key Lime Cheesecake

 

1/2

cup granulated sugar

1/2

cup butter or margarine, softened

1

cup Gold Medal® all-purpose flour

1

tablespoon grated lime peel

1

teaspoon vanilla

4

packages (8 oz each) cream cheese, softened

3/4

cup powdered sugar

1/2

cup granulated sugar

2

eggs

2

tablespoons grated lime peel

2

tablespoons Key lime juice

2

tablespoons cornstarch

1

cup sour cream

1

cup granulated sugar

2

teaspoons finely shredded lime peel

2/3

cup Key lime juice

2

tablespoons firm butter or margarine, cut up

2

eggs, slightly beaten

• 1 Heat oven to 400°F. Grease bottom and side of 10-inch springform pan. In medium bowl, beat 1/2 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed until smooth. Beat in remaining crust ingredients on low speed just until crumbly. Press evenly in bottom of pan.
• 2 Bake 12 to 14 minutes or until light golden brown. Cool 10 minutes. Wrap outside of pan, bottom and side, with heavy-duty foil. Reduce oven temperature to 325°F.
• 3 In large bowl, beat cream cheese, powdered sugar and 1/2 cup granulated sugar with electric mixer on medium speed until smooth. Beat in 2 eggs, one at a time, on low speed just until well blended. Beat in 2 tablespoons lime peel, 2 tablespoons lime juice and the cornstarch. Fold in sour cream until blended. Pour over crust.
• 4 Bake 1 hour 10 minutes to 1 hour 20 minutes or until side of cheesecake is set and slightly puffed but center still moves slightly when pan is tapped. Cool in pan on cooling rack 15 minutes.
• 5 Run knife along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled. Cover and refrigerate at least 9 hours but no longer than 48 hours.
• 6 In heavy 1-quart saucepan, mix 1 cup sugar, 2 teaspoons lime peel and 2/3 cup lime juice with wire whisk. Stir in 2 tablespoons butter and 2 eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Run knife along side of pan to loosen cheesecake; remove side of pan. Spread curd over top of cheesecake. Store in refrigerator.