The Secret to Key Lime Cheesecake

If you want to make a tangy key lime cheesecake, but you've been intimidated by past failures, try again. This key lime cheesecake recipe is simple to prepare and comes out beautiful.

For best results, follow the directions carefully. Cheesecakes can be touchy. They crack easily and are often overcooked because it's easy to misjudge the signs the cheesecake is really done. You'll want to turn off the oven when the middle two inches of the cheesecake still jiggle, but are partially set. The cheesecake will finish cooking in the oven as it cools.

Best Key Lime Cheesecake Recipe

Ingredients You Will Need:
Crust:
2 cups crushed graham crackers
¼ cup melted butter

Filling:
3 packages full fat cream cheese
1¼ cup granulated sugar
2 tablespoons corn starch
?" cup fresh key lime juice
¼ teaspoon salt
1 teaspoon vanilla
3 large eggs, gently beaten

Creating the Best Key Lime Cheesecake
Soften cream cheese to room temperature. You can do this by putting cream cheese in a microwavable bowl and heating it in microwave for 15 seconds at a time, gently mixing the cream cheese in between heating segments, redistributing the part of the cream cheese that is being heated until it reaches room temperature. Try not to heat any part of the cream cheese to the point where it feels warm.

Preheat oven to 450 degrees. Set rack to center setting.

Combine crushed graham crackers and butter in a bowl. Mix until well combined. Press crust into a buttered spring-form pan. Wrap outside of pan with tinfoil.

Bake crust for ten minutes. Take pan back out of oven and reset oven to 325 degrees.

In a mixing bowl, gently cream softened cream cheese with sugar, salt and corn starch. The corn starch is added to prevent the cheesecake from cracking. Add vanilla, lime juice and eggs and mix using an electric mixer on low, beating just enough to get cheesecake filling to be smooth and lump-free, but no more than is absolutely necessary. (Overbeaten cheesecakes are more prone to cracking.) Pour cheesecake batter into crust. Scrape sides of bowl to get every bit of the batter into the spring-form pan.

Make a water bath (otherwise known as a bain-marie) for the cheesecake pan. Fill a baking dish with two inches of hot water. Place cheesecake pan (wrapped in tinfoil) into the baking dish so hot water rises about half way up the side of the spring-form pan.  Place baking dish, with cheesecake in it, onto the center rack in the oven and bake for approximately 60 minutes or until center two to three inches is set, but still jiggles when the pan is moved. Shut oven off and let cheesecake sit in oven for 30 minutes.

Remove cheesecake from oven and take it out of the water bath. Run a knife along the outside edge of the cheesecake. Let the cheesecake cool while it is still in the pan on a wire rack for 30 minutes. Then move cheesecake to the refrigerator for at least six hours. This gradual cooling process will help prevent your cheesecake from cracking too much.

Unmold cheesecake carefully. Cut slices of this key lime cheesecake with dental floss before garnishing with fruit topping. Cover up any cracks or imperfections with a dollop of whipped cream just before serving.

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