I absolutely adore tart desserts. Given a choice between chocolate and tart I will almost always choose the latter. However if you add tart to cheesecake you may have my absolute dream food! One part key lime pie, one part cheesecake and two parts om nom nom it’s the perfect ending to a spicy meal. Don’t forget to top with a little whipped cream and a slice of lime. Absolute perfection!!
Combine graham cracker crumbs with butter. Press into bottom of a 9 inch springform pan. Refrigerate.
In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.
Bake at 300 degrees F for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.
xoxo, Steph
