Key Lime Cheesecake from C-Brand Tropicals
1 1/2 cups fine graham cracker crumbs
2 tbl sugar
1/2 stick unsalted butter, melted and cooled*
Stir together the graham cracker crumbs and sugar. Add the butter and pat on the bottom and sides of buttered 9-inch springform pan.** Bake crust for 8 minutes at 375.
20 ounces packaged cream cheese, softened
3/4 cup sugar
1 cup sour cream
3 tbl flour
3/4 cup Key Lime juice***
1 tsp vanilla
Beat cream cheese and sugar until smooth. Beat in the sour cream, flour, eggs (one at a time) the Key Lime juice, and the vanilla. Pour filling over the crust. Bake at 375 for 15 minutes. reduce the temperature to 250 and bake 50-55 minutes more or until the center is barely set.****
*I don't know why it needs to be cooled, I didn't worry about that part.
**Buttered? I just read that part now, obviously I skipped it. I did, however, line the bottom with parchment paper. This makes it super easy to get the bottom of the springform pan off of the cake. That is my SOP.
***Which worked out to be the entire 1 lb bag or about 20 Key Limes (I lost count after a while, they are tiny little buggers and a pain to juice).
****I then broiled it a bit to get the nice brown spots on top, I think that makes it look nicer.
The recipe doesn't mention this, but... after the cake cooled a bit I stuck it in the fridge for a 6+ hours. Longer would have been better. The cheesecake is very good. There is a strong snap of flavor from the limes and the texture is silky smooth. It wasn't quite as dense as I would have liked, but a little aging in the fridge might fix that. This one is definitely a keeper.