How you know a cheesecake is good in one bite:
- The flavor is so pungent that your mouth starts salivating uncontrollably.
- The creaminess melts in your mouth like ice cream.
- It is so rich that you become full way too soon.
This dessert was one of the first things I learned to cook in college, and now it occurs to me that it’s kind of a weird recipe. Is cornstarch a normal ingredient for cheesecake? I don’t know, but it’s still delicious. I love tart citrus flavors mixed with the rich sweetness of cream cheese. And the gingernap crust is a natural compliment of flavors.
I made this for our Superbowl supper, but it’s probably more appropriate in summertime, when you can find real key limes. I, of course, just used fresh limes. Please don’t use bottled lime juice!
Key Lime Cheesecake
- 1 1/2 c. ginger snap crumbs or graham cracker crumbs, or a combination of both (grind in food processor)
- 6 T unsalted butter, melted
- 24 oz. cream cheese, softened (I used 1/3 less fat)
- 1 c. white sugar
- 1 T cornstarch
- 3 eggs
- 1 T grated lime zest (one lime)
- 2/3 c. lime juice (about 6 limes)
Heat oven to 350.
Combine cookie crumbs and butter, press into bottom of springform pan. Bake for 10 minutes, then set aside. Cover bottom of pan with tin foil and place in roasting pan or large baking dish (for the water bath).
Lower oven to 300.
In a large bowl, beat with electric mixer the cream cheese, sugar, lime peel and cornstarch until smooth and fluffy. Beat in eggs one at a time, until just smooth. Add key lime juice with mixer on low, finish mixing by hand. Pour batter into prepared crust.
Pour hot water around the cheesecake, coming halfway up the sides. Place the whole thing in the oven and bake for 60-65 minutes, until just set (still a little jiggly in the middle). Turn off the oven, open it a crack and leave cheesecake in for another 30 min. This will prevent it from cracking…
Remove to the fridge to chill overnight. Slice with a warmed knife and serve!
Enjoy, friends! xoxo
p.s. Stay tuned for more Superbowl treats!