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 |
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, 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.