Key Lime CheesecakePosted: June 9, 2009
For our final dinner party this week, we were doing it up a bit nicer with steak, china, and good wine. I wanted a nicer dessert and when I came across this recipe for a Key Lime Cheesecake, I knew this would be the one. I like the idea of key lime for H out of town co-workers as it would give them a bit of Florida greatness before they left. We are so lucky in FL here to have an endless supply of great fruits, especially these wonderful key limes. This cheesecake came together easily and I was proud to ease my cheesecake worries once again. For some reason making cheesecake always scares me, but they always come out great. This recipe is a copy cat recipe of the Key Lime Cheesecake found at the Cheesecake Factory!
1¾ cups graham cracker crumbs
5 tbsp butter, melted
1 cup sugar
3 x 8 oz packages cream cheese, softened
1 tsp vanilla
½ cup fresh lime juice, about 5 limes worth (If using key limes or juice, use half as much)
Preheat the oven to 350°F.
Combine crumbs, butter and 1 tbsp sugar in a bowl. Stir well to coat all crumbs. Keep it crumbly.
When the crumb mixture seems ready, press the crumbs onto the bottom and half way up the sides of an 8″ springform pan. Then, place the pan in the preheated oven and bake for about 5 minutes. Remove and set aside.
Do not turn off the oven.
In large bowl combine the cream cheese, 1 cup sugar and vanilla. Mix with electric mixer until smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Once ready, pour filling into crust.
Place the pie in the oven and bake for 60 to 70 minutes. If top is turning light brown, then the pie is done. Remove from the oven and allow to cool until room temperature. Then, put the pie into the refrigerator to chill.
Once chilled, remove the pan sides and cut. Serve with whipped cream.