Meph's Key Lime Cheesecake

by Marty Adkins

Servings: 4 servings

INGREDIENTS

Crust:
1-1/4 cup Graham cracker crumbs
2 tbsp. sugar
1/4 cup butter or margarine, melted
1 tsp. grated lime zest

Filling:
3 pkg. (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs
1 tbsp. grated lime zest
1/4 cup key lime juice
1 tsp vanilla extract
2 cups sour cream
3 tbsp. sugar
lime slices (optional)

INSTRUCTIONS

Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch springform pan. Bake at 350°F for 5 to 6 minutes. Let cool.

Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375°F. for 45 minutes or until set.

Combine sour cream and 3 tbsp. sugar; stir well and spread evenly over cheesecake. Bake at 500°F. for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours.

To serve, carefully remove sides of springform pan. If desired, garnish with lime slices.

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Tagged: cheesecakes, desserts, keylimecheesecake add tags

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