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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This is a limey and sweet cheesecake that is sure to hit the spot! One of my husband's favorites. Ingredients:
24 ounces cream cheese (soften at room temperature) |
1 tablespoon cornstarch |
1/2 cup lime juice or 1/2 cup key lime juice |
1 cup sugar |
1 teaspoon vanilla extract |
3 eggs |
1 1/2 cups graham cracker crumbs |
6 tablespoons butter |
whipped cream (optional) |
Directions:
1. Combine graham cracker crumbs with melted butter. Press into bottom of 9 inchspringform pan.
2. In a large bowl, beat the cream cheese with an electric mixer to soften the cream cheese. Then add the sugar, vanilla extract and cornstarch until smooth and fluffy. Add in the lime juice.
3. Beat in eggs one at a time, blending just until smooth. Finish the mixing by hand. Overbeating can cause the cake to crack.
4. Pour batter into prepared crust.
5. Bake at 300 degrees for 55-65 minutes depending on your oven, or until set. Place a shallow pan half full of hot water on lower rack during baking to help minimize cracking.
6. Turn oven off, and let cheesecake stand in oven 15 minutes with the door cracked open. Remove from the cake from oven.
7. Refrigerate cake overnight. Serve with whipped cream on the side.
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