1 1/2 Cups Graham Cracker Crumbs
6 Tbsp Butter, Melted
24 oz Cream Cheese, Softened
1 Cup White Sugar
1 Tbsp Cornstarch
1 Tbsp Grated Lime Zest
2/3 Cup Key Lime Juice (I used 1/2 Cup Regular Lime Juice)
*NOTE: I found some suggestions to add shredded coconut to the crust. I added about 1-2 tsp and it did not make a difference. Next time I will add 2-3 Tbsp of shredded coconut.
**NOTE: I added a couple drops of green food coloring to give it some color. I added the color before I added the lime juice.
- Combine cookie or graham cracker crumbs with butter or margarine. (Also, add shredded coconut at this time, if desired.) Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
- In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.
- Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
- Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.