One of my favorite summer flavors is lime. It is so crisp, cool and refreshing. It kind of makes you think for just a minute that it isn’t 100 degrees outside…Ok, maybe not.
I feel like you should know that this has been tested by two Key Lime Pie Lovers (my dad and my brother in law, Bryan) and they approve.
Key Lime Cheesecake
1/3 cup butter or margarine, melted
1 1/2 cups crushed graham crackers
1 cup flaked coconut
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 (14 ounce) can sweetened condensed milk
3/4 cup fresh lime juice (about 6 limes)
3 large eggs
Whipped Cream, toasted coconut and limes for garnishing
Preheat oven to 300 degrees F. Combine butter, graham crackers and coconut; press on bottom of 9-inch springform pan. You might want to put a little cookie sheet in your oven to help catch any drips…even the best springform pans have their mishaps.
In large mixing bowl, beat cream cheese until fluffy, add sugar. Gradually beat in sweetened condensed milk until smooth. Add remaining lime juice and eggs; mix well. Pour into prepared pan. Bake 1 hour or until cake center is set. Cool to room temperature. Chill thoroughly. Garnish as desired. I used real whipped cream, toasted coconut and limes. Store leftovers covered in refrigerator.