Key Lime Cheesecake

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Key Lime Cheesecake

Servings: 12

 

Ingredients:

1 1/2 cups graham cracker crumbs

6 tablespoons butter, melted

24 ounces cream cheese, softened

1 cup white sugar

1 tablespoon corn starch

3 eggs

1 tablespoon grated lime zest

2/3 cup key lime juice

 

Directions:

1. Combine cookie or graham cracker crumbs with butter

or margarine.

Press into bottom and partially up sides of 9 inch

springform pan.

Refrigerate.

2. In a large bowl, beat with an electric mixer the cream

cheese, sugar, lime peel, and cornstarch until smooth and

fluffy.

Beat in eggs one at a time, blending just until smooth.

Add key lime juice with mixer on low.

Finish mixing by hand.

Do not overbeat, or cake will crack during baking.

Pour batter into prepared crust.

3. Bake at 300 degrees F (150 degrees C) for 55 to 65

minutes, or until set.

To minimize cracking, place a shallow pan half full of hot

water on lower rack during baking.

4. Turn oven off, and let cheesecake stand in oven 30

minutes with the door open at least 4 inches.

Remove from oven.

Refrigerate cake overnight, and up to three days.

 

 

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My Special Thought To You:

There's A Blessin' In Pressin'....On The Upward Way!