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–+ servings

Key Lime Cheesecake with Patrón Sauce

Staci at Random Sweets
The sugared Key lime tequila sauce puts this cheesecake over the top.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 445 kcal

Equipment

  • 1 9-inch springform pan

Ingredients
  

Crust

  • ¾ cups vanilla wafer crumbs
  • ¾ cup graham cracker crumbs
  • 3 tablespoons sugar
  • 5 tablespoons unsalted butter, melted

Cheesecake Filling

  • 24 oz cream cheese, softened to room temperature , 3 (8oz) packages
  • ¾ cup sugar
  • 5 tablespoons sour cream, room temperature
  • 5 teaspoons all-purpose flour
  • 4 eggs, large, room temperature
  • 1 egg yolk, room temperature
  • ½ cup frozen limeade concentrate, thawed to room temperature
  • ⅓ cup Key lime juice
  • 1 teaspoon pure vanilla extract
  • Key limes for garnish

Sugared Patrón Sauce

  • 1 cup sour cream
  • 1 tablespoon sugar
  • 2 tablespoons Key lime juice
  • 1 teaspoon Key lime zest
  • 2 teaspoons Patrón Silver 100% Blue Agave Tequila, or tequila of your choice

Instructions
 

Crust

  • Heat oven to 350°F. Lightly grease springform pan.
  • Mix crushed wafer and graham cracker crumbs with sugar and melted butter. Stir until well combined. (I use the food processor.) Press crust evenly into pan. Bake 10 minutes. Remove from oven.

Cheesecake Filling

  • In the bowl of a stand mixer fitted with paddle attachment, beat the cream cheese until smooth.
  • Add the sugar and sour cream, beating until smooth. Beat in the flour. At this point, make sure the cheesecake filling is creamy.
  • With the mixer on low speed, beat in the eggs and egg yolk, one at a time, gently scraping down the sides after each one.
  • Add the limeade concentrate, Key lime juice, and vanilla. Mix well.
  • Pour the filling over the crust. Bake at 350°F 15 minutes. Turn down the oven to 200°F and bake for another 60-70 minutes. The center should be a little jiggly but shouldn't look wet.
  • Cool to room temperature. Place in refrigerator for at least 12 hours for the best flavor. Serve topped with tequila sauce.

Key Lime Patrón Sauce

  • Whisk together the sour cream, sugar, Key lime juice, lime zest, and tequila. Top with whipped cream and tiny slices of Key limes and zest.

Notes

For mini cheesecakes: bake crust for 5 minutes. Bake cheesecake at 250°F for approximately 25 minutes or until the tops just begin to look done.

Nutrition

Calories: 445kcalCarbohydrates: 33gProtein: 7gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 155mgSodium: 271mgPotassium: 157mgFiber: 0.3gSugar: 24gVitamin A: 1163IUVitamin C: 3mgCalcium: 97mgIron: 1mg
Keyword cheesecake, Key lime, tequila

All text and images © Staci Mergenthal • Random Sweets

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