My two favorite desserts are key lime pie and cheesecake. I like them both tremendously. You have no idea. Last year on our family vacation, I had key lime pie at four different restaurants. We were gone for four days.
In 2001 I had the Cheesecake Factory's Key Lime Cheesecake and immediately bought the book Top Secret Restaurant Recipes for that recipe alone. I have made it many times and it is amazing. Against my better judgement (because some of you may mess the recipe up), I am giving you people my edited version of the recipe. AND FOR THE LOVE OF LIMES, DO NOT USE BOTTLED LIME JUICE or risk banishment from the blog.
Key Lime Cheesecake
Ingredients
1 3/4 cups Graham Cracker crumbs
5 tablespoons unsalted Butter, melted
1 cup plus 1 tablespoon Sugar
3 8oz. packages Cream Cheese, softened (yes, it's a lot of Cream Cheese – I didn't say this was diet food)
1 teaspoons real Vanilla (don't you dare use the fake junk)
1/2 cup fresh Lime Juice (about 5 limes) or 1/4 cup Key lime juice
about 3 key limes) if you can get Key limes, by all means – use them. Key limes are more tart than your regular ole lime.
3 Eggs
Whipped Cream (do not use meringue, it is a sin)
Directions
1. Preheat oven to 350F.
2. Combine crumbs, butter and 1 tablespoon sugar in a bowl. Stir well to to coat all crumbs.
3. Press the crumbs onto the bottom and 1/2 way up the sides of an 8 inch Springform pan.
4. Bake crust for 5 minutes and set aside.
5. In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer till smooth.
6. Add the lime juice and eggs and continue to beat till smooth and creamy.
7. Pour filling into crust.
8. Bake for 60 to 70 minutes. If top is starting to get a little color on it, it's done – you do not want a brown cheesecake. Brown cheesecake = bad.
9. Remove from oven and allow to cool till room temperature. Put in fridge.
10. When chilled, remove the pan sides and cut. Rinse knife and wipe off before cutting each slice or things will get yucky.
Put a dollup of real whipped cream on each slice.
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