In my opinion, there is no better combination of flavors for dessert then sweet and sour. Any dessert with citrus is usually my top order at restaurants or the dessert I am most excited to make (and then of course eat)! Cheesecake always seems too heavy and plain for me so I decided to jazz it up by adding a citrus component to the mix and lightening up the cheesecake filling. Four layers make up this fabulous full flavored cheesecake!
Graham Cracker Crust + Lime Curd+ Lime Cheesecake + Sour Cream Chocolate Ganache = The most amazing, eye catching and delicious dessert you could put on your table for Shavuot!
Lime Cheesecake with Sour Cream Chocolate Ganache
Makes 2-14″x4″Tart Pan or 1-8″ Round Springform Pan
Lime Curd:
6 Egg Yolks
3/4 C. Sugar
8 Tbs. Fresh Lime Juice
1 Tsp. Lime Peel, grated
Crust:
1 3/4 C. Graham Crackers, finely ground (about 12 whole graham crackers)
1/4 C. Sugar
1/2 C. Butter, melted
Filling:
2 (8-ounce) Packages Cream Cheese, room temperature
2/3 C. Sugar
2 Eggs
4 Tbs. Lime Juice
1 Tbs. Lime Peel, grated
1 16 Oz. Container Sour Cream
Sour Cream Chocolate Ganache:
2 ½ C. Semi-Sweet Chocolate Chips
1 C. Sour Cream
3 Tbs. Oil
Lime Curd:
Whisk all ingredients together in a small saucepan over medium heat. While whisking constantly, bring to a boil and let boil for 30 seconds. The ingredients should thicken. Put the side.
Crust:
Preheat oven to 350°F. Spray two 14×4 inch tart/quiche pan with non-stick cooking spray. In a bowl, mix together the graham crackers, sugar and butter until thoroughly combined. Press half the crumb mixture evenly onto bottom and on the sides of each pan. Bake 5 minutes. Cool completely.
Filling:
With an electric hand mixer, mix the cream cheese, sugar, eggs, lime juice, lime peel and sour cream until completely blended.
Preheat oven to 350°F. Pour half of the curd on each graham cracker crust. Spread carefully with the back of a spoon or side of a knife until the bottom of each crust is covered. Pour the cheesecake filling on top of the curd and spread evenly. Bake for 40-45 minutes until the cheesecake is set. When cheesecake is done, set on a cooling rack and make the ganache.
Ganache:
In a medium saucepan melt the chocolate chips, oil and sour cream over medium-low heat until thoroughly combined and smooth. Stir constantly so the chocolate does not burn. Spread evenly over each tart and smooth with the back of a spoon or knife. Sprinkle with lime zest and/or sea salt if desired. Refrigerate until ready to eat. May be refrigerated for 2 days or frozen up to 1 month.
This recipe was adapted from: http://www.epicurious.com/recipes/food/views/key-lime-cheesecake-236210
