Key Lime Cheesecake

By boscobojo

Ingredients

• Crust:
• 1 1/2 cup gingersnap crumbs
• 1/4 cup sugar
• 1/4 cup margarine, melted
• 2 tsp. lime zest
• Filling:
• 1 1/4 lb. cream cheese, softened
• 3/4 cup sugar
• 1 Tbl. + 2 tsp. Key lime or reg. lime juice
• 1 1/2 Tbl. flour
• 3 eggs
• 1/4 cups heavy whipping cream
• 2 tsp. lime zest

Preparation

Step 1

Preheat oven to 325 degrees. For crust, spray bottom of spring form pan lightly with vegetable pan spray. In medium bowl, stir together crumbs, butter, sugar and lime zest. Press mixture onto bottom and up sides of pan. Bake 8 to 10 minutes. Remove from oven; cool.

Filling: reduce heat to 250 degrees. In large mixer bowl, beat cream cheese until light and fluffy. Gradually beat in sugar until well blended. Add flour, lime juice, eggs, and cream; mix well. Stir in lime zest. Pour into prepared crust. Place shallow pan of water on bottom rack of oven. Place spring form on cookie sheet on rack in middle of oven. Bake 1 hour 15 minutes. Turn oven off. Leave cheesecake in oven with door closed for 1 hour. Refrigerate 4 hours before serving.