One 9-inch Springform pan
1 ½ cup Graham Cracker Crumbs
6 Tablespoons Melted Butter
24 oz Cream Cheese (softened)
1 Cup White Sugar
1 Tablespoon Corn Starch
1 Tablespoon Grated Lime Zest
2/3 Cup Key Lime Juice
- 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, lime peel, 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 overbeat, or cake will crack during baking. 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.