A sweet yet tart key lime cheesecake perfect for any time of year
Author: Eva Bakes
1 and 1/2cupsgraham cracker crumbs
1Tablespoongrated lime zestI did not include
2/3cupkey lime juiceI read the user reviews and only used 1/2 cup to cut down on the tartness
Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate. (I did not 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 overbeat, 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. I skipped this step, and my cheesecake did not crack.
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.