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 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
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)

Heat the oven to 350^o. 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, 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.

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