1/3 lb. graham crackers, crushed
2 T. sugar
1/2 t. lime zest
1/3 C. unsalted butter
2 lbs. (four 8-oz. packages) cream cheese, softened
1 1/2 C. sugar
3 T. fresh lime juice
1 t. lime zest
4 large eggs
16 ozs. sour cream, at room temperature
1/4 C. sugar
1 1/2 T. fresh lime juice
Preheat oven to 375ºF.
In a food processor pulse graham crackers, 6 or 7 at a time, until finely ground and transfer to a bowl. Add sugar and 1/2 tsp. lime zest and stir to combine. Melt butter and cool slightly. Stir butter into crumb mixture until combined well and press evenly onto bottom of 9-in. springform pan. Bake for 6 to 8 minutes. Set aside to cool.
Turn oven down to 350ºF
In a large bowl with an electric mixer beat cream cheese
on low speed until smooth. Add sugar and mix on low speed 2 minutes. Add lime juice, zest and a pinch salt and beat until smooth. Add eggs 1 at a time, beating well after each addition. Pour filling into pan and bake cheesecake 45 to 55 minutes. Remove cheesecake from oven (keep oven at 350º F.) and let stand 10 minutes.
Let sour cream stand at room temperature 30 minutes. In a bowl whisk together sour cream, sugar and lime juice. Drop spoonfuls of topping around edge of cheesecake and spread gently over entire top of cake, smoothing evenly.
Bake cheesecake in middle of oven 10 minutes and transfer immediately to refrigerator. Chill cheesecake at least 8 hours, or until cold, and up to 2 days, covering after 8 hours. Run a thin knife around edge of pan and remove side.
Note : You will need 2 to 3 limes, depending on size, to yield enough juice and zest. One lime yields 2 tbsp. of juice and 1 to 1 1/2 tsp. zest.
Let cheesecake age for at least 24 hours before eating.