Key Lime Cheesecake

So I am making a key lime cheesecake for Easter. I’ve never made a cheesecake before, so here goes. Start with a stick of butter.

Key Lime Cheesecake

  • Stick of butter
  • Graham crackers
  • 24 oz softened cream cheese
  • 1 cup sugar
  • 1 TB corn starch
  • 1 TB lime zest
  • 3 eggs
  • 2/3 cup of key lime juice
  • 1 cup sugar
  • 1 cup water
  • 1 lime

Preheat oven to 375. In a saucepan, melt a stick of butter. In a ziplock bag, break up the Graham crackers. Stir in the butter and put in the pie pan or spring pan. Bake for 10 minutes.

Decrease oven temperature to 300. Combine the cream cheese, sugar, corn starch, lime zest. Add eggs one at a time. Add lime juice and mix. Do not overmix. bake for 55 to 65. Turn off heat, open the oven door and let stand 30 minutes. Chill overnight.

In a saucepan, dissolve 1 cup sugar into 1 cup water. Slice a lime into thin slices and place in syrup. Simmer for an hour. Dry on drying rack. place on chilled cheesecake.

I started with the crust. I foolishly bought a Graham cracker crust on Amazon. It was a fine powder by the time it got to me. But, it is cathartic to beat the crap out of Graham crackers with a rolling pin after a long week.

I baked the crust and moved on to the cheesecake part. First I gathered my ingredients.

I mixed everything and put in the pan. It went into the oven. Onto the candied limes.

I dissolved sugar into water, and put in my lime slices.

It looks pretty good!

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