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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 1/2 c. graham cracker crumbs
3T. shredded coconut
6 T. butter, melted
4 8-oz. pkg. cream cheese, softened
1 1/4 c. granulated sugar
1 T. cornstarch
2 T. grated lime zest
4 T. eggs
1/3 c. key lime juice
1/3 c. lemon juice
1 c. heavy whipping cream
2 T. powdered sugar
Preheat oven to 300F; spray a 9-inch spring-form pan with cooking spray.
In a medium bowl, combine graham crumbs, coconut and melted butter with a fork and mix well; press evenly into bottom and 1 inch up side of pan.
In a large bowl, beat cream cheese, sugar, cornstarch and 1 tablespoon lime zest with an electric mixer until creamy and smooth; stir in flour.
Add eggs, one at a time, beating after each addition until just combined; stir in lime and lemon juices.
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 300 for 45 minutes, or until center is almost set.
Turn oven off, and let cheesecake stand in oven 30 minutes with door open at least 4 inches.
Remove from oven; run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
Garnish with sweetened whipped cream and remaining 1 tablespoon lime zest
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CHEESECAKE - KEY LIME
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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 1/2 c. graham cracker crumbs
3T. shredded coconut
6 T. butter, melted
4 8-oz. pkg. cream cheese, softened
1 1/4 c. granulated sugar
1 T. cornstarch
2 T. grated lime zest
4 T. eggs
1/3 c. key lime juice
1/3 c. lemon juice
1 c. heavy whipping cream
2 T. powdered sugar
Preheat oven to 300F; spray a 9-inch spring-form pan with cooking spray.
In a medium bowl, combine graham crumbs, coconut and melted butter with a fork and mix well; press evenly into bottom and 1 inch up side of pan.
In a large bowl, beat cream cheese, sugar, cornstarch and 1 tablespoon lime zest with an electric mixer until creamy and smooth; stir in flour.
Add eggs, one at a time, beating after each addition until just combined; stir in lime and lemon juices.
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 300 for 45 minutes, or until center is almost set.
Turn oven off, and let cheesecake stand in oven 30 minutes with door open at least 4 inches.
Remove from oven; run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
Garnish with sweetened whipped cream and remaining 1 tablespoon lime zest
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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