Key Lime Cheese Cake
Key Lime Cheese Cake

This stuff is unbelievable!  Once you try it you may just give up on key lime pie.

Fresh key lime juice is best but if you canít get it,
Nelly & Joe's works great.  If you can't get either one regular lime juice works. The cheese cake is delicious by itself but the topping thickens enough to stay on top of the cheesecake and just makes it all better.


Crust

1 cup

graham cracker crumbs

ľ cup

sugar

3 tbl 

butter, melted


Filling
3 8oz packages
cream cheese
1 cup
sugar
3 tbl
flour
ľ cup key lime juice (Nelly & Joe's)
Ĺ tsp
vanilla
3
eggs

Topping

ĺ cup
sugar
2 tsp
cornstarch
1 drop
green food color
ľ cup
key lime juice (Nelly & Joe's)

Heat the oven to 350o. Mix the crumbs, sugar, and butter together and press into bottom of a 9-inch spring form pan. Bake 10 minutes.

Beat cream cheese, sugar, flour, juice, and vanilla smooth with a hand or stand mixer. Add the 3 eggs and mix well. Pour this over the crust.

Bake for 40 minutes. Use a water bath if you know how. If you don't, itís gonna crack. Donít cry about it. Turn off oven and let cake cool in the oven for 10 minutes. Take the cake out and let it cool completely then loosen the rim of the pan and remove it from the cheese cake.

Mix the sugar and cornstarch in a saucepan. Gradually stir in the juice then add the food color. Bring to a boil over medium heat, stirring constantly. Boil about 1 minute until clear and thickened, stirring constantly.

Spoon the topping over the cheesecake and refrigerate at least 2 hours.

Garnish with paper-thin slices of lime and whipped cream if you want it to look extra fancy.

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