Key Lime Cheesecake

Key Lime Cheesecake

Tips for making cheesecake

1 cup graham crackers crumbs

2 tablespoons sugar

2 tablespoons butter, melted

3 packages (8 ounces each) cream cheese

1 cup sugar

3 tablespoons all-purpose flour

3 eggs, lightly beaten

1 cup sour cream

1/3 cup key lime or lime juice

2 teaspoons grated lime peel

2 teaspoons vanilla extract

3 drops green food coloring, optional

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a large bowl, combine graham cracker crumbs and the 2 tablespoons sugar; stir in the 2 tablespoons butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese until smooth. Combine the sugar and flour; gradually beat into cream cheese. Add eggs; beat on low speed just until combined. Stir in the sour cream, lime juice, peel, vanilla and food coloring if desired.

Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 40-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Remove foil from pan. Chill overnight. Remove sides of pan. Refrigerate leftovers. 14 servings.

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