I love, love, love the Keylime Cheesecake at the Cheesecake Factory. I found the recipe several years ago and have made it as much as my waist can afford to ever since.
Key Lime Cheesecake
1 1/2 cups graham cracker crumbs
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar3
8-ounce packages cream cheese, softened
1 teaspoon vanilla
1/2 cup fresh lime juice (about 5 limes)
3 eggs
Whipped cream
Preheat the oven to 350 degrees F. Make the crust by combining the graham cracker crumbs with the butter in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly. Press the crumbs onto the bottom and about one half of the way up the sides of an 8-inch spring form pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
Preheat the oven to 350 degrees F. Make the crust by combining the graham cracker crumbs with the butter in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly. Press the crumbs onto the bottom and about one half of the way up the sides of an 8-inch spring form pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, sugar, and vanilla. Mix with an electric mixer until smooth. Add the lime juice and eggs and continue to beat until smooth and creamy. Pour the filling into the pan. Bake for 60 to 70 minutes. If the top of the cheesecake is turning light brown, it's done. Remove from the oven and allow it to cool.
When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous dollop of whipped cream on top. YUM!
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