Key Lime Cheesecake
Makes 1 - 9 inch cheesecake
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 fresh grated lime zest
2/3 cup key lime juice
Directions:
- Combine cookie or graham cracker crumbs with butter or margarine.
- Press into bottom and partially up sides of 9 inch spring form pan.
- Refrigerate.
- 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 over beat, or cake will crack during baking.
- Pour batter into prepared crust.
- 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.
- 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.