Viking VHMD Use and Care Manual - Page 18

Key Lime Cheesecake with Praline Pecan Crust Serves 8 to 10 2 cups graham cracker crumbs ½ teaspoon fine salt ½ cup finely chopped pecans 1/3 (packed) cup dark brown sugar 1 stick plus 2 tablespoons unsalted butter, melted 2 pounds cream cheese, softened 2 tablespoons cake flour 1¾ cups granulated sugar ¾ cup key lime juice ¾ cup sour cream 4 large eggs 1 small lime, thinly sliced 1. Preheat oven to 325°F. Lightly grease a 9-inch springform pan; wrap outside with heavy-duty aluminum foil. 2. Using hand mixer on low speed, mix together graham crackers, salt, pecans, brown sugar and butter. Press mixture into pan coming about halfway up sides; place on a baking sheet and bake for 10 minutes. Set aside to cool. 3. Using hand mixer on medium speed, beat cream cheese until completely smooth; add flour and sugar and beat to combine. Beat in lime juice and sour cream, then add eggs, one at a time, until mixture is smooth and creamy. Pour batter over cooled crust. 4. Place in a water bath and bake for 1 hour. Turn oven off, and leave door ajar; allow cheesecake to rest in oven until center of cake no longer jiggles and top is set, about 30 minutes to 1 hour longer. 5. Place on a wire rack until cool to touch; transfer to refrigerator and chill for at least 8 hours. 6. When ready to serve, run a thin-bladed knife around circumference of cheesecake. Unmold onto a cake plate or stand and garnish with lime slices. 18