A couple of weeks ago, regular reader Uday Patil emailed me asking if we wanted a recipe for Key Lime Cheesecake. We definitely wanted that recipe and to our great delight, the recipe arrived yesterday in our email box.
Key Lime Cheesecake
- graham cracker pie crust
- 16 ounces cream cheese, softened
- 1 cup white sugar
- 1 tablespoon cornstarch
- 3 eggs
- 1 tablespoon grated lime zest
- 2/3 cup key lime juice
- 1/4 c. regular lime juice
- 2 T. angel food cake mix (this adds a little something special to the flavor of the cream cheese)
Cream together the cream cheese, sugar, lime peel, angel food cake mix and cornstarch. Beat in eggs one at a time. If using a mixer, add key lime juice and regular lime juice with the mixer on low speed. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.
Bake cheesecake at 300 degrees for 55 to 65 minutes or until set. Place a shallow pan partway filled with hot water on lower rack during baking to prevent the cheesecake from cracking.
Turn oven off and let the cheesecake remain in the oven for 30 minutes with the door open at least 4 inches. Remove the cheesecake from oven. Refrigerate cake overnight before serving. Refrigerate leftovers for up to 3 days afterwards.
I’d like to add that we love getting tried, true, and beloved recipes from our readers. Please feel free to share.