Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/3 cup unsalted butter melted
For the Filling
- 1 1/2 pounds cream cheese softened
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 4 teaspoons lime zest
- 3 large eggs
- 2/3 cup key lime juice
- Whipped cream and lime wedges for garnish optional
Instructions
- Combine graham cracker crumbs, sugar, and melted butter. If the mixture is dry, add an additional 1-2 tablespoons of melted butter to moisten it further. It should resemble wet sand.
- Press the crust mixture into the bottom and up the sides of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- Beat cream cheese, sugar, cornstarch, and lime zest until smooth. Add eggs one at a time, then gradually mix in key lime juice.
- Pour the filling into the crust and bake at 300°F for 60 minutes or until set. Turn off the oven and let sit for about 25 minutes with the door slightly open.
- Refrigerate the cheesecake for at least 8 hours before serving. Decorate with whipped cream and lime wedges if desired.
