6 large egg yolks
3/4 cup sugar
5 tablespoons fresh lime juice
1 tablespoon water
1 teaspoon grated lime zest
1 cup butter (softened)
2 cups sifted unbleached all purpose flour
1/2 cup sifted confectioners sugar
1/4 teaspoon salt
add in 1/4 cup chopped mac nuts
1/4 teaspoon ginger powder
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
2 large eggs
4 tablespoons fresh lime juice
1 tablespoon grated lime zest
For lime custard:
Whisk all ingredients in small saucepan over medium heat until custard thickens and just starts to boil. Cook 2 minutes stirring constantly. Cool to room temperature, stirring occasionally ... mixture will thicken.
Preheat oven to 350°F. Mix all crust ingredients to blend in medium bowl. Press mixture evenly onto bottom of a pie pan or baking dish. If using a rectangular dish, you may be short on crust for the sides, but that is fine. Pierce dough with a fork to allow air to escape. Bake until just set, about 5 minutes. Cool completely. Maintain oven temperature.
Place cream cheese, 3/4 cup sugar, eggs, lime juice, and lime peel in bowl and mix well until creamy. Make sure your cream cheese is completely softened so that you will not end up with chunks in your mixture.
Spoon custard mixture into crust & smooth top. Carefully spoon cheese filling over. Set cheesecake on a cookie sheet to catch any overflow as the cake does rise. Bake until set and center moves slightly when pan is gently shaken, about 45 minutes. Toothpick should come out clean when pierced.
Cool and garnish with lime slices or twists.
I like to serve mine with a dollop of fresh whipped cream and a dusting of lime zest.