Key Lime Cheesecake

Cheesecake + Key Lime = Heaven

I do believe that is by far the best cheesecake I have ever had. It is the prefect combination of a cheesecake and a key lime pie. You get the creaminess of a cheesecake and the delicious flavor of key lime from a key lime pie. It does not get any better than this

Key Lime Cheesecake

Ingredients:

• 1 3/4 cups graham cracker crumbs
• 5 tablespoon unsalted butter, melted
• 3- 8 ounce packages cream cheese, room temperature
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup key lime juice
• 3 eggs, room temperature and lightly beaten
• 2 tablespoons sour cream
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar

Directions:

1. Preheat oven to 350º F.
2. In a food processor pulse the graham crackers until they are a fine crumb.
3. In a large bowl combine the graham cracker crumbs and melted butter.
4. Press mixture into the bottom and halfway up the sides of a 9 inch springform pan.
5. Bake for 5 minutes and set aside.
6. In a large bowl beat the cream cheese, sugar and cornstarch just until smooth and completely mixed.
7. Add in vanilla and key lime juice, mixing just until combined.
8. Add in eggs beating just until combined.
9. Gently mix in sour cream.
10. Pour cream cheese mixture into prepared crust.
11. Carefully place a shallow pan full of boiling water onto the bottom shelf of the oven.
12. Place the cheesecake on a higher shelf and bake for 40-45 minutes (cheesecake will jiggle slightly in the center).
13. Turn off oven and crack oven door about 4 inches. Let the cheesecake sit in the oven undisturbed for 30 minutes.
14. Remove cheesecake from the oven and cool completely on a wire rack. Refrigerate overnight.
15. When ready to serve the cheesecake run a knife between the cheesecake and the pan to help loosen. Slowly release clip on the side of the springform pan and remove the ring.
16. Whip the heavy cream until soft peaks form.
17. Add in the powdered sugar and continue to whip until stiff peaks form.
18. Pipe the whipped cream onto the cheesecake or serve in a bowl and add a spoonful to each serving.

Enjoy!!!

Adapted from Pretty Hungry and The Baker Chick.