So I guess you could say I’m on a bit of a citrus kick. What can I say? The bright, tart flavors remind me of warmer weather and right now that’s all I can think about. I for one am over these dreary days and looking forward to crisp spring mornings that are just around the corner. Also- my grocery store happened to have a bag of adorable key limes for sale (which never happens) so I just had to buy them.
I wanted to make a beautiful cheesecake that was a bit tart, but not sour, and creamy and smooth instead of overly dense and rich. This was the perfect recipe and the end result was to die for good: thick graham cracker crust, creamy lime-y cheesecake, and a layer of fresh whipped cream on top. Even though I wouldn’t consider it a “healthy” dessert, my family/friends who tasted it all agreed that the texture/flavor made it taste light. (No key limes in sight? Regular lime juice would work and make this just as delicious!)
- 1½ cups graham cracker crumbs
- 6 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1 cup white sugar
- 1 tablespoon cornstarch
- 3 eggs
- zest from 1 lime
- ½ cup key lime juice
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- Preheat over to 300F.
- Combine graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Bake for 15 minutes while prepping the filling.
- In a large bowl, with an electric mixer beat the cream cheese, sugar, lime zest, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until combined. Add key lime juice with mixer on low. Finish mixing by hand. (Don't over-mix.)
- Place a shallow pan full of boiling water onto the bottom shelf of the oven. Place the cheesecake on a higher shelf and bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set.
- Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches.
- Remove from oven- let cool completely and then refrigerate cake overnight, and up to three days.
- When ready to serve, whip the heavy cream with an electric mixer until thick and creamy. Add the powdered sugar, and spread over cheesecake.