Key Lime Cheesecake I Tasty Recipes

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Key Lime Cheesecake I

"My favourite dessert to make needs to be cheesecakes. This is just one among many that receives a whole lot of requests. It is sweet and tangy just like its more acquainted cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!"

Ingredients :

1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
three eggs
1 tablespoon grated lime zest
2/3 cup key lime juice

Instructions :

Prep :	Cook : 12M	Ready in :

Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
In a big bowl, beat with an electric powered mixer the cream cheese, sugar, lime peel, and cornstarch till clean and fluffy. Beat in eggs one at a time, blending just till smooth. Add key lime juice with mixer on low. Finish mixing with the aid of hand. Do now not over beat, or cake will crack all through baking. Pour batter into prepared crust.
Bake at three hundred ranges F (a hundred and fifty ranges C) for 55 to sixty five mins, or until set. To reduce cracking, area a shallow pan half of complete of warm water on decrease rack at some point of baking.
Turn oven off, and allow cheesecake stand in oven 30 minutes with the door open at the least 4 inches. Remove from oven. Refrigerate cake in a single day, and up to three days.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, prepare dinner it frivolously, and make easy-up easier.

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