This is from the Cooking.com website...
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Sunset Key Lime Cheesecake
Active Time: 15 Minutes
Total Time: 5 Hours 55 Minutes
Yield: Makes 16 servings
RECIPE INGREDIENTS
For the Crust:
Twenty-two (5 ounces) 2-inch square graham crackers
For the Filling and Topping:
3/4 stick (3 ounces) unsalted butter, melted
3 pounds cream cheese, at room temperature
On Sale
2 cups granulated sugar
3 large eggs
Better Eggs
1/4 cup half and half
1/4 cup Key lime juice
Grated zest from 1 fresh lime
DIRECTIONS
FOR THE CRUST:
Preheat the oven to 350 degrees F.
Lightly grease the bottom of a 10 by 3-inch springform pan with butter. Do not
grease the sides of the pan. Wrap the outside of the pan with foil to prevent
leakage. In a food processor, fitted with the steel blade attachment, pulverize
the graham crackers into crumbs. Transfer the crumbs to a mixing bowl, add the
melted butter and mix with a rubber spatula. Press the crumb mixture over the
bottom of the springform pan, reaching all the way to the sides so it forms a
seal against leakage. Bake for 10 minutes, remove and cool while you make the
filling; lower the heat to 325 degrees F.
FOR THE FILLING AND TOPPING:
With an electric mixer on low speed, beat the cream cheese and sugar for 2
minutes or until soft and creamy. Add the eggs, one at a time, beating for 15
seconds between additions to make sure each one is thoroughly incorporated.
Scrape down the sides of the bowl with a rubber spatula and beat for a minute
longer. With the machine running, slowly beat in the half and half and then 2
tablespoons of the Key lime juice. Set aside 1/2 cup of the cheesecake mixture
to which you should add the remaining Key lime juice and transfer this to a
liquid measuring cup or pitcher.
FOR THE CAKE:
Pour the cheesecake mixture over the baked crust, then pour a thin stream of
Key lime-boosted cheesecake mixture over the top and scatter the grated lime
zest over that. With a toothpick or wooden skewer, swirl the key lime mixture
and zest into the batter the way you would marbleize a cake. Bake for 1 1/2
hours or until the mixture is set; the cake will appear jiggly, but will firm
up upon standing.
TO SERVE:
Remove the cake from the oven and place on a rack to cool to room temperature
in the pan. Unlock the springform and remove the cake, but leave the cake on
the bottom of the pan. Chill in the refrigerator for at least 4 hours before
serving or before attempting to remove the cake from the springform bottom.
~@~@~@~@~@~
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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