REC IPE AND PHOTO SUBMITTED BY Shawn Lively
Key Lime Cheesecake
1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3− 8oz. packages cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes)
– If using key limes or juice, use half as much .
3 eggs
whipped cream
Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp sugar in a bowl.
Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the
bottom and half way up the sides of an 8″ springform pan. Bake crust for 5 mins.
and set aside.
In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Pour filling into crust. Bake for 60 to 70 minutes. If top is turning light brown it’s done. Remove from oven and allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut. Serve with whipped cream.
1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3− 8oz. packages cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes)
– If using key limes or juice, use half as much .
3 eggs
whipped cream
Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp sugar in a bowl.
Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the
bottom and half way up the sides of an 8″ springform pan. Bake crust for 5 mins.
and set aside.
In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Pour filling into crust. Bake for 60 to 70 minutes. If top is turning light brown it’s done. Remove from oven and allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut. Serve with whipped cream.
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