Key Lime Cheesecake

Ingredients:

1 3/4 c. graham cracker crumbs

8 Tb. butter, melted

Melt butter & add to crumbs. Mix until completely combined. Press into the bottom of a 9 inch spring form pan. (I lined the outside of the pan with aluminum foil to prevent edges of cake from browning. Just wrap foil underneath the

entire pan & form to outside edge of pan.)

Place crust in refrigerator. Preheat oven to 300*

In mixer, combine just until smooth:

24 oz. cream cheese, chilled, but soft.

1 c. sugar

1 Tb. cornstarch

zest of 1 lime

Then add:

3 eggs

Add one egg at a time, only mixing until barely combined after each addition.

Then add:

1/2 c. key lime juice

Mix only until just combined. Do not over mix.

Pour key lime filling into spring form pan over the

graham cracker crust.

Place a cake pan 1/2 full of hot water on the bottom shelf of your oven. (this will keep moisture in the oven & prevent cracking) Bake key lime cheesecake @ 300* for 55-60 minutes. Do not open oven at all during the bake time. Once the 55-60 minutes have passed, open oven door slowly & check to see if the cake has set... i.e. it jiggles, but does not shift around. When done, turn oven off & open oven door 4-5 inches. let cake sit in oven for 30 more minutes. Then let cake cool on countertop, then cool in refrigerator at least 3 hours.

Cake should be slightly pulling away from edges of the pan. perfect! release the outer edge of the pan & cover with whip cream:

1 c. whipping cream & 2 Tb. sugar whipped for about 10 minutes

Delicious!!!

**I have made some additions & subtractions to it, but I found the original recipe for this cheesecake on one of my favorite sites

www.allrecipes.com (Key Lime Cheesecake I)