Key Lime Cheesecake

Key Lime Cheesecake


1 3/4 cups graham cracker crumbs
5 tbsp butter, melted
1 cup plus 1 tbsp sugar
3 each 8 oz packages cream cheese, softened
1 tsp vanilla
1/2 cup fresh lime juice (about 5 limes)
3 eggs
whipped cream - optional

1. Preheat oven to 350*. Make the crust by combining the graham cracker crumbs with butter and 1 tbsp sugar in bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly.

2. Press the crumbs onto the bottom and halfway up sides of an 8 inch springform pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake for 5 minutes, then set aside until you are ready to fill it.

3. In a large mixing bowl, combine cream cheese, 1 cup sugar, and vanilla. Mix with electric mixer until smooth. Add lime juice and eggs and beat until smooth and creamy.

4. Pour the filling into pan. Bake 60-70 minutes. If the top of the cheesecake is turning light brown, it's done. Remove from the oven and allow it to cool.

5. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous dollop of whipped cream on top if desired.

I made this almost a year ago - so my brain is kinda fuzzy. But I'm pretty sure that I used reduced fat cream cheese and regular, but don't hold me to that. It tastes like key lime cheesecake. I highly recommend it.

Notes - make sure your cream cheese is at room temperature before you start. Also don't open the oven to check on it. The difference in air temp can cause the cheesecake to crack. So just watch it and time it closely. If you have to open the oven door, only open it as much as you need to peek inside. You can also cook it in a water bath, or with a pan of water in the oven. I didn't do either. Just timed it and kept an eye through the door and mine came out fine. I do recommend making it the day before.