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 can’t 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 |
|
¼ cup |
sugar |
|
3 tbl |
butter, melted |
| Filling | |
| 3 8oz packages | cream cheese |
| 1 cup | sugar |
| 3 tbl | flour |
| 1 tbl | lime zest |
| ¼ cup | key lime juice (Nelly & Joe's) |
| ½ tsp | vanilla |
| 3 | eggs |
| Topping | |
| ¾ cup | sugar |
| 2 tsp | cornstarch |
| 1 drop | green food color |
| ¼ cup | key lime juice (Nelly & Joe's) |
Beat cream cheese, sugar, flour, zest, 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, it’s gonna crack. Don’t 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.