Sugar Spun Run Key Lime Cheesecake
The neat thing about this version is you make a key lime curd with the juice, egg yokes and butter and cool it to room temperature before adding it to the cream cheese mixture. This method ensures a creamy and smooth consistency with plenty of tanginess that you wouldn't be able to get by just adding lime juice instead of vanilla. I'm looking forward to trying it out.
PLUS!!! I found real key limes at the Fresh Market today. YAY. I bought two bags so I'd be sure to have enough for the recipe.
That looks wonderful.