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Mark

Lime Cheesecake

The original recipe I used and modified from called for Key Limes. But I like it with regular lime

Ingredients

1. 1 1/2 Cup Rice Bran Crackers Crumbs
2. 6 TBSP Butter, Melted
3. 24 Onces Cream Cheese, Softend
4. 1 Cup Sugar
5. 1 TBSP Cornstarch
6. 3 Eggs
7. 1 TBSP grated Lime Zest
8. 2/3 Cup Lime Juice

Directions

Combine Rice Bran Crackers with melted butter and press into a 9 inch spring form pan and refrigerate.

In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.

Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.

Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

 

 

41 months ago