Key Lime Cheesecake

Name: Key Lime Cheesecake
Prep time: 20 min
Cook time: 55 min
Total time: 795 min
Ingredients: 1 1/2 Cups graham cracker crumbs; 6 Tbsp Prairie Farms Butter (melted); 24 oz Prairie Farms Cream Cheese (softened); 1 Cup white sugar; 1 Tbsp grated lime zest; 1 Tbsp cornstarch; 3 eggs; 2/3 Cup key lime juice; Prairie Farms Aerosol Light Whipped Cream (topping)

Real cream cheese and key lime juice blend into a flavorful, tangy dessert that's beautiful and delicious. A brunch favorite.

Cuisine: American

Course: Desserts

5 from 1 vote

Prep Time 20

Total Time 13 15

servings

Ingredients:

1 1/2 Cups graham cracker crumbs
6 Tbsp Prairie Farms Butter melted
24 oz Prairie Farms Cream Cheese softened
1 Cup white sugar
1 Tbsp grated lime zest
1 Tbsp cornstarch
3 eggs
2/3 Cup key lime juice
Prairie Farms Aerosol Light Whipped Cream topping

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, grated lime, 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 over beat. 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. Top with Light Whipped Cream to serve.