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Lime Cheesecake

It's the 4th of July and so I made my classic lime cheesecake for the holiday and it was a hit! 

Crust Recipe
1 3/4 cups graham cracker crumbs
3 tbsp butter, melted
1 tbsp white sugar

Melt butter and add graham cracker crumbs and white sugar. Press crumbs into 8" cheesecake pan. (Typical size is 9", but I use a smaller pan for this cheesecake)



Prepare water bath to bake cheesecake in. Basically, find a pan that your cheesecake pan will fit into that has sides and put 1/2" - 1" of water into it and place it in the oven heated to 325F.

Cheesecake Filling
3 x 8oz packages cream cheese, softened
1 cup white sugar
1 tsp vanilla
1/2 cup fresh lime juice (1/4 cup if using key limes)
3 eggs

Place cream cheese in the mixer, beat for 5 minutes, or as long as it takes to get it soft. Add sugar and beat for another 3-5 minutes. Add vanilla, lime juice and eggs. Don't over mix at this time as it will add air bubbles. Pour mixture on top of graham cracker crumbs. I don't scrape to the bottom if there are any chunks since this will cause the cheesecake to crack. I do my best to get the stuff that is fully mixed and throw out the rest. 



Wrap tinfoil around the cheesecake pan to prevent water leaking into it from the water bath. Place cheesecake into water bath. 



Bake for around 1 hour 15 minutes. Well, bake till it has a slight jiggle but isn't wobbly. Shake the pan and if it moves and then stops it's probably good, if it keeps jiggling bake it for longer.

IF YOU DON'T WANT IT TO CRACK - Once it's out of the oven take a wet sharp knife and separate the outside of the cheesecake from the pan. This will help as it cools for nothing to stick to the side and cause the middle to crack. 

Cool for 4 hours in the fridge, will last for up to a week. Enjoy!




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