Key Lime Cheesecake

[sheguy]

INGREDIENTS
1 1/2 cups finely ground graham cracker crumbs
2 tablespoons white sugar
1/4 cup unsalted butter, melted
1 1/4 pounds cream cheese, softened
3/4 cup white sugar
1 cup sour cream
3 tablespoons all-purpose flour
3 eggs
3/4 cup key lime juice
1 teaspoon vanilla extract
DIRECTIONS
To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.
In a large bowl with an electric mixer, beat cream cheese and 3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the mixture until it is smooth.
Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) and bake for 50 to 55 minutes longer, or until center is barely set. Let the cheesecake cool on a rack, then chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand.

[sheguy]

Key Lime CheesecakeII

INGREDIENTS
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
2/3 cup key lime juice
DIRECTIONS
Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 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 (150 degrees C) 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.

[Jessfrance]

second one looks more yummy!! z thanks for sharing mate

[aswathy123]

tanx for the cakes...will try dis.....tanx sheguy

[Samanthajones]

sounds yummy but I never heard of this dish before..z..keep posting some mroe for us ketto!!!...ncie work again!!!

[madhu]

my tummy is rumbling!!!....yummy...cheesecake is my favorite!!!

[ria]

Hmmm...Gotta try this one...Thanks 4 the recipe...!