Happy Good Friday!
Unfortunately for me, my work
did not give me the day off,
so rude right?
Ah it's all good, this weekend is Easter
and I love Easter and all that it entails...
{spring weather, bright colored dresses, Cadburry mini eggs and of course all the delish food}
Which is why I thought it only appropriate
I share a dessert I made the other day.
My taste buds were craving
something sweet yet refreshing
and this Key Lime Cheesecake from
The Bakers Chick blog hit the spot.
Honestly best cheesecake I've ever made,
& not hard to make at all!
If you're needing to make something for Easter,
this dessert just might be what you're looking for.
Key Lime Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1 cup white sugar
- 1 tablespoon cornstarch
- 3 eggs
- zest from 1 lime
- 1/2 cup key lime juice
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Preheat over to 300F.
- Combine graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Bake for 15 minutes while prepping the filling.
- In a large bowl, with an electric mixer beat the cream cheese, sugar, lime zest, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until combined. Add key lime juice with mixer on low. Finish mixing by hand. (Don't over-mix.)
- Place a shallow pan full of boiling water onto the bottom shelf of the oven. Place the cheesecake on a higher shelf and bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set.
- Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches.
- Remove from oven- let cool completely and then refrigerate cake overnight, and up to three days.
- When ready to serve, whip the heavy cream with an electric mixer until thick and creamy. Add the powdered sugar, and spread over cheesecake.
Enjoy & Happy Easter everyone!
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