Friday, January 21, 2011

Key Lime Cheesecake

For those who've live in sunny Florida or just LOVE the taste of Key Lime Pie like Jason does. He served his mission there so anything Key Lime he loves but it has to be REAL Key Lime or he won't eat it. I stumbled upon this recipe and I will be making it tonight and serving it for dessert tomorrow with the Coconut Chicken, it sounds really tropical :) I'll post up a picture of the finished product and let you know how it tastes. We LOVE cheesecake at this house and we certainly love Key Lime so why not put them together! This was AMAZING!! I will definitely make this again, and again. It's a long process but worth the wait it was super super yummy!!


2 cups graham cracker crumbs
8 tablespoons butter, melted
24 ounces cream cheese, softened (3 8 oz. packages)
1 cup white sugar
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
1/2 cup key lime juice **
Combine graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Bake at 350 for 5 minutes. Take out to cool. Lower oven temperature to 325 degrees.

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.

Bake at 325 degrees F (150 degrees C) for 55 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.

Drizzle with melted chocolate if desired.

**You must use real Key Lime juice. You can either buy key limes and juice them (it takes about twenty they are so small) or buy Nellie & Joe's Famous Key West Lime Juice. Some grocery stores have this.

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