Key Lime Cheesecake

I didn't think that it would be very hard to make a good cheesecake, until I started researching it online and found all sorts of forums addressing questions and problems for novice cheesecake makers. So I took what I thought would be the best tips and applied them to this delicious cheesecake.

1 3/4 cups graham cracker crumbs 6 tbsp butter, melted

1 cup sugar
4 x 8 oz packages cream cheese, softened
1 can sweetened condensed milk
1 1/2 Tbsp cornstarch (can substitute flour)
1 Tbsp grated lime zest
1 tsp vanilla
2/3 cup fresh lime juice, about 6 limes worth (If using key limes or juice, use half as much)
3 eggs
whipped cream

Preheat the oven to 350°F.

Combine crumbs, butter and 1 tbsp sugar in a bowl. Stir well to coat all crumbs. Keep it crumbly.

When the crumb mixture seems ready, press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Then, place the pan in the preheated oven and bake for about 5 minutes. Remove and set aside.

Do not turn off the oven.

In large bowl combine the cream cheese, 1 cup sugar and vanilla. Mix with electric mixer until smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Once ready, pour filling into crust.

Place the pie in the oven on the center rack. Fill a casserole dish about half way with water and place on the bottom rack. This is meant to keep the cake from cracking. Bake for 50 to 60 minutes. If top is turning light brown, then the pie is done. Turn off oven and allow cake to sit for 30 minutes to an hour. Remove from the oven and allow to cool until room temperature. Then, put the pie into the refrigerator to chill. It is best if it is chilled at least over night.

Once chilled, remove the pan sides and cut. Serve with whipped cream.