True key lime flavor and texture must come from key limes, also known as Mexican limes. If necessary, you can substitute the juice from real key limes for bottled key lime juice.
- 3 8-oz. packages of cream cheese, softened
- 3 eggs
- 1 c. granulated sugar
- 1/2 c. key lime juice
- 1 Tbs. cornstarch
- 1 Tbs. key lime zest
- 1 ¾ c. graham cracker crumbs (approximately 12 whole graham crackers)
- 2 Tbs. granulated sugar
- 1/2 c. unsalted butter, melted (1 stick)
For the crust: Preheat oven to 350°F.
In a medium size bowl, combine the graham cracker crumbs, butter and 2 Tbs. of sugar. Mix well, but keep the mixture crumbly. Press the crumbs onto the bottom and half-way up the sides of an 8-inch springform pan. Bake for 5 minutes and set aside.
For the filling:
In a large mixing bowl, use an electric mixer to beat the cream cheese, sugar, lime zest and cornstarch until completely smooth. Add the eggs, one at a time, blending just until smooth. With the mixer on low speed, add the lime juice. Do not overbeat. Pour the filling into the prepared crust.
Bake for 60-70 minutes, or until set. To minimize cracking, bake the cheesecake using a water bath. Wrap the cake pan in foil about halfway up the side of the pan, and set it in a larger pan containing hot water. (The level of water should not be higher than the foil wrapped around the springform pan.) The cake will be done when it is still slightly moist in the center. Turn the oven off, and let the cheesecake remain in the oven with the door slightly open. Remove the cheesecake from the oven and let it cool in a draft-free area for 3 hours. Wrap tightly with plastic wrap and refrigerate overnight, up to 3 days. Prior to serving, garnish the cheesecake with thin slices of lime.