Prepare Pâte Sablée Crust: Combine flour and butter in a food processor until crumbly. Add powdered sugar and egg yolk, pulse until combined. Add ice water, pulse until dough forms. Flatten into a disc, wrap, and chill for 30 minutes. Roll out and press into a 9-inch springform pan. Blind bake at 350°F (175°C) for 15-20 minutes.
Prepare Key Lime Curd: Whisk together Key lime juice, sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and whisk in cold butter until smooth. Let cool.
Prepare Cheesecake Filling: Beat cream cheese and sugar until smooth. Gradually add heavy cream, then eggs, and vanilla bean paste. Mix until just combined.
Pour half of the cheesecake filling into the baked crust. Dollop Key lime curd over the filling and swirl gently with a knife. Pour remaining cheesecake filling over the curd.
Bake at 325°F (160°C) for 60-75 minutes, or until the center is just set. Let cool completely in the oven with the door ajar, then refrigerate for at least 8 hours before serving.
Ingredients
10
1 1/4 cups156 gAll-purpose flour
1/2 cup113 gUnsalted butter-cold, cubed
1/4 cup50 gPowdered sugar
11Large egg yolk
1 tbsp15 mLIce water
1/2 cup120 mLKey lime juice-freshly squeezed
1/2 cup100 gGranulated sugar
44Large egg yolks
4 tbsp57 gUnsalted butter-cold, cubed
24 oz680 gCream cheese-full fat, room temperature
3/4 cup150 gGranulated sugar
1/4 cup60 mLHeavy cream
22Large eggs
1 tsp5 mLVanilla bean paste
Equipment
9-inch springform pan
Food processor
Mixing bowls
Saucepan
Electric mixer
Instructions
Prepare Pâte Sablée Crust: Combine flour and butter in a food processor until crumbly. Add powdered sugar and egg yolk, pulse until combined. Add ice water, pulse until dough forms. Flatten into a disc, wrap, and chill for 30 minutes. Roll out and press into a 9-inch springform pan. Blind bake at 350°F (175°C) for 15-20 minutes.
Prepare Key Lime Curd: Whisk together Key lime juice, sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and whisk in cold butter until smooth. Let cool.
Prepare Cheesecake Filling: Beat cream cheese and sugar until smooth. Gradually add heavy cream, then eggs, and vanilla bean paste. Mix until just combined.
Pour half of the cheesecake filling into the baked crust. Dollop Key lime curd over the filling and swirl gently with a knife. Pour remaining cheesecake filling over the curd.
Bake at 325°F (160°C) for 60-75 minutes, or until the center is just set. Let cool completely in the oven with the door ajar, then refrigerate for at least 8 hours before serving.
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