Filed under Desserts
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
4 (8 oz.) packages cream cheese, softened
1 1/4 cups white sugar
1 tablespoon cornstarch
1 tablespoon grated lime zest
2/3 cup lime juice
Preheat oven to 300 degrees. Combine graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch spring form pan; refrigerate. In a large bowl, beat with an electric mixer the cream cheese, sugar, lime zest, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust. Bake for 55 to 65 minutes, or until set. Turn oven off, and let cheesecake stand in oven for one hour with the door open at least 4 inches. Remove from oven and refrigerate until chilled.
This is one of my favorite cheesecakes to make. When it comes to cracking, I always do better with recipes that call for a bit of flour or cornstarch, like this one does. Another trick that can help prevent cracking is to place a shallow pan of water on the lower rack during baking. It also helps to grease your pan, as cracking often occurs as the cheesecake cools and pulls away from the sides of the pan. Having said all that, my cheesecakes still crack often. But once you slice them and put a dollop of whipped cream on top, no one is the wiser. This is a very refreshing cake, perfect for Spring. I often serve it at Easter time.
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Adapted from allrecipes.com
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