Sunday, August 29, 2010

The Cheesecake Factory Key Lime Cheesecake

1 3/4 c. graham cracker crumbs
5 Tbs. butter, melted
1 Tbs. sugar

Preheat oven to 350. Combine ingredients, stir to coat all crumbs with butter. Press crumbs onto the bottom and about half way up the sides of an 8-inch springform pan. Bake for 5 minutes, then set aside.

3 - 8 oz. packages cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes)
3 eggs
Whipped cream

Combine cream cheese, sugar, and vanilla. Mix until smooth. Add lime juice and eggs; beat until smooth and creamy. Pour filling into pan. Bake 60 to 70 minutes. If the top of the cheesecake is turning light brown, it's done. Remove from the oven and allow to cool.

When the cheesecake has come to room temperature, put it in the refrigerator. When the cheesecake has chilled, remove the pan sides and cut. Serve with whipped cream on top.

Compliments of A Treasury of Top Secret Recipes.

1 comment:

Shannon said...

I think I will have all 3 of your posts for dinner tonight. This seems like the perfect dessert for some Alice Springs Chicken and Rosemary bread. I'll just add some spinach salad and make it a meal! Yum.