Key Lime... Cheesecake!

No this is not Key Lime Pie... it's Cheesecake! When I originally decided to attempt cheesecake, I had no idea what I was in for. I followed the first recipe to a T... and while the cheesecake filling was good, the oh-so-delicious graham cracker crust was... well... a massive disappointment.

So what did I do... try try again... and adapt of course!

I've used this recipe and variations of it a few times and it never fails me... give it a try...

You will need:

Crust:
1 1/2 c. graham cracker crumbs
1 Tbsp. sugar
6 Tbsp. butter, melted

Filling:
24 oz. cream cheese, softened
1 c. sugar
1 Tbsp. corn starch
3 eggs
1 Tbsp. grated lime zest (or more to taste)
2/3 c. key lime juice

*adapted from Key Lime Cheesecake I

Pre-heat your oven to 300 F (150 C)

Crush graham crackers until they have an even consistency then add the sugar and melted butter. Mix well. Press graham cracker mixture into the bottom and partially up the sides (~ 1-in.) of a 9-in. springform pan. Refrigerate until your filling is ready.

To make the cheesecake filling, room temperature ingredients are best. Thoroughly beat the softened cream cheese, sugar, corn starch, and lime zest until light and fluffy. This is the only stage you can beat well without increasing your cheesecake's risk of cracking during baking. Add the eggs and lime juice. Finish mixing by hand, do NOT over beat... once the eggs have been added try to minimize the addition of air into your cheesecake.

Once the cheesecake filling is ready, pull your graham cracker crust out of the fridge and pour your filling into the crust slowly and level off. Place the cheesecake into the oven and place a shallow pan (13x9 in.) half filled with water on the oven rack just below your cheesecake. The second pan filled with water will help reduce any cheesecake cracking during the baking process. Set the timer for 55-65 min.

The cheesecake is ready when just the center of it shows a little jiggle when gently shaken. Make sure you turn the oven OFF at this point, then leave the cheesecake the oven for another 30 min. with the door open, just a little, to allow for a slow cool down. Allowing the cheesecake to cool slowly also helps keep the cheesecake from cracking. Remove from oven and refrigerate for a few hours or overnight before serving for best results.

For the decorative topping seen in the picture... I made candied lime peel and key lime syrup:

Candied Peel Recipe & Simple Syrup

*Tips/Hints/Suggestions:

I hate wasting good things and believe you can usually make do with things you already have in your kitchen...

When making the graham cracker crust... more graham cracker is better in my book! So if you have a little extra... throw it in! Just make sure to adjust the butter and sugar measurements accordingly.

Try using vanilla or honey cookies in place of the graham cracker for a variation on the traditional crust. (Chocolate cookies would be good, but maybe not for a lime cheesecake) Use the same proportion of butter, but depending on the cookie sweetness leave out the sugar.

This recipe makes a lime cheesecake, but I have used raspberries in place of the lime juice and left out the zest... worked out GREAT! If you're looking for a plain cheesecake, leave out the corn starch and lime ingredients and add a little vanilla extract instead.

ENJOY!