Ingredients:
For the crust:
- 11 oz. shortbread cookie crumbs
- 1 Tbs. sugar
- Zest of 2 oranges
- 1 Tbs. unsalted butter, melted
For the filling:
- 3 packages cream cheese, each 8 oz., at
room temperature - 1 1⁄4 cups sour cream, at room temperature
- 1 cup sugar
- 4 eggs
- 1⁄3 cup Key lime juice*
For the Meyer lemon curd:
- 1⁄2 cup sugar
- 1 1⁄2 tsp. cornstarch
- 1⁄2 cup plus 2 Tbs. Meyer lemon juice*
- 3 whole eggs plus 2 egg yolks
- 3 Tbs. heavy cream
- 2 Tbs. unsalted butter, cut into small pieces, at
room temperature
Directions:
Position a rack in the lower third of an oven and preheat to 300°F. Butter the bottom and sides of a 9-inch springform pan.
To make the crust, in a small bowl, stir together the cookie crumbs, sugar, orange zest and butter. Using the bottom of a cup, press the crumbs evenly into the bottom and 2 inches up the sides of the prepared pan. Refrigerate until ready to use.
To make the filling, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium-low speed until smooth, about 5 minutes. Add the sour cream and beat until thoroughly combined, about 2 minutes. Slowly add the sugar and beat until smooth, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the Key lime juice and beat until smooth and creamy, 2 to 3 minutes.
Pour the filling into the crust. Bake until the edges are set and the center jiggles, about 1 hour and 10 minutes. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours. Cover and refrigerate for at least 2 hours or up to overnight.
Meanwhile, make the Meyer lemon curd: In a nonreactive saucepan, whisk together the sugar and cornstarch. Slowly whisk in the Meyer lemon juice. Whisk in the eggs and egg yolks, then the cream. Set the pan over medium-low heat and cook, stirring constantly with a rubber spatula, until the mixture just begins to boil. Pour through a fine-mesh sieve into a bowl. Whisk in the butter a few pieces at a time until incorporated. Cover with plastic wrap, pressing it directly onto the surface, and let cool to room temperature. Refrigerate the curd until cold, at least 4 hours or up to overnight.
Using a small spatula or the back of a spoon, spread the Meyer lemon curd over the chilled cheesecake. Cover and refrigerate for at least 4 hours or up to overnight before serving. Serves 12.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.
To make the crust, in a small bowl, stir together the cookie crumbs, sugar, orange zest and butter. Using the bottom of a cup, press the crumbs evenly into the bottom and 2 inches up the sides of the prepared pan. Refrigerate until ready to use.
To make the filling, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium-low speed until smooth, about 5 minutes. Add the sour cream and beat until thoroughly combined, about 2 minutes. Slowly add the sugar and beat until smooth, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the Key lime juice and beat until smooth and creamy, 2 to 3 minutes.
Pour the filling into the crust. Bake until the edges are set and the center jiggles, about 1 hour and 10 minutes. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours. Cover and refrigerate for at least 2 hours or up to overnight.
Meanwhile, make the Meyer lemon curd: In a nonreactive saucepan, whisk together the sugar and cornstarch. Slowly whisk in the Meyer lemon juice. Whisk in the eggs and egg yolks, then the cream. Set the pan over medium-low heat and cook, stirring constantly with a rubber spatula, until the mixture just begins to boil. Pour through a fine-mesh sieve into a bowl. Whisk in the butter a few pieces at a time until incorporated. Cover with plastic wrap, pressing it directly onto the surface, and let cool to room temperature. Refrigerate the curd until cold, at least 4 hours or up to overnight.
Using a small spatula or the back of a spoon, spread the Meyer lemon curd over the chilled cheesecake. Cover and refrigerate for at least 4 hours or up to overnight before serving. Serves 12.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.