Two Layer Cheesecake

Two Layer Cheesecake

My dad used to make this style of cheesecake.  It isn’t your typical New York style since the flavoring is included in the filling.  Then it has a sour cream topping to add a little tang.  This one have the recipe for here is for key lime.  A nice balance of sweet and tart but other flavors can be done as well.  If using other flavors you will need to taste often to make sure it doesn’t get overly sweet.  Popular ones I have made are Espresso, pumpkin caramel, chocolate peanut butter, and all sorts of berries.  I also use different crusts for them.  This one is made with Nilla Wafers but graham crackers or even Oreos have made great crusts. 

2 Layer Cheesecake

Crust:

1 stick butter

2 cups crushed Nilla Wafers

1 tsp cinnamon

Preheat oven to 350.

Melt butter.  Mix cinnamon and crushed Nilla Wafers.  Add butter until it is the consistency of wet sand.  Should be able to clump together but still fall apart.  Press into the bottom of 12 inch spring form pan.

Bake for about 10 minutes  until slightly browned.  Be sure to watch it as most ovens have hot spots.  You may need to rotate half way through cooking.

Filling:

3 packs cream cheese (I only use Philadelphia brand)

3 eggs

3/4-1 cup sugar

1/2 tbsp vanilla use real vanilla

Zest and juice of 20 key limes.

Preheat oven to 350

Make sure everything is at room temp as it will mix and cook better.  Add cream cheese, eggs, sugar, and vanilla into large mixing bowl.  The best way to do this is with an electric mixer.  If you do not have one then mix together as well as you can then finish with a whisk.  Mix until it is smooth and creamy almost the consistency of pudding.  Last add in zest and juice of about 20 key limes.  (Zest is the outside peel of citrus fruit.  I use the zester on my 3 sided cheese grater, make sure to only take off the colored part as the white part under is very bitter.)  Taste the filling to make sure it has enough lime flavor and sugar.  Add more if needed. 

Pour on top of crust in spring form pan.  Bake at 350 for about 35 minutes.  The edges of the cheesecake should just be starting to brown.  When this happens turn off the oven and let it sit in oven for another 15 minutes.  This will allow it to continue cooking but keep the filling from drying out and cracking when it cools.

Cool overnight in refrigerator.

Topping:

1 24 oz tub of sour cream

1/2 cup sugar

1/2 tbsp vanilla

Zest and juice of 6 key limes.

Preheat oven to 300.

Mix all ingredients well.  Taste mix.  It should be sweet but have a nice tartness from the key limes.  Add more sugar or key limes if needed.  Pour on the top of the cheesecake.  Take note that the topping is glossy.  Bake in oven approximately 15 minutes until the top is no longer glossy.  Place in refrigerator and let cool several hours so topping can set.

Slice and enjoy.