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Ingredients
- Â Â Twenty-two, (5 ounces) Graham Crackers, 2-inch square
- 3/4 stk unsalted butter, melted (3 ounces)
- 3 lb Cream cheese, at room temperature
- 2 c. Granulated sugar
- 3 lrg Large eggs
- 1/4 c. Half and half
- 1/4 c. Key Lime juice
- Â Â Grated zest from 1 fresh lime
Directions
- TO MAKE THE CRUST: Preheat the oven to 350 F. Lightly grease the bottom of a 10 x 3-inch springform pan with butter. Don't grease the sides of the pan. Wrap the outside of the pan with foil to prevent leakage. In a food processor, fitted with the steel blade attachment, pulverize the Graham crackers into crumbs. Transfer the crumbs to a mixing bowl, add in the melted butter and mix with a rubber spatula. Press the crumb mix over the bottom of the springform pan, reaching all the way to the sides so it forms a seal against leakage. Bake for 10 min, remove and cold while you make the filling; lower the heat to 325 F.
- TO MAKE FILLING AND SWIRL TOP: With an electric mixer on low speed, beat the cream cheese and sugar for 2 min or possibly till soft and creamy. Add in the Large eggs, one at a time, beating for 15 seconds between additions to make sure each one is thoroughly incorporated. Scrape down the sides of the bowl with a rubber spatula and beat for a minute longer. With the machine running, slowly beat in the half and half and then 2 Tbsp. of the Key Lime juice. Set aside 1/2 c. of the cheesecake mix to that you should add in the remaining Key Lime juice and transfer this to a liquid measuring c. or possibly pitcher.
- TO BAKE THE CAKE: Pour the cheesecake mix over the baked crust, then pour a thin stream of Key lime-boosted cheesecake mix over the top and scatter the grated lime zest over which. With a toothpick or possibly wooden skewer, swirl the key lime mix and zest into the batter the way you would marbleize a cake. Bake for 1 1/2 hrs or possibly till the mix is set; the cake will appear jiggly, but will hard up upon standing.
- TO Cold AND SERVE THE CAKE: Remove the cake from the oven and place on a rack to cold to room temperature in the pan. Unlock the springform and remove the cake, but leave the cake on the bottom of the pan. Refrigeratein the refrigerator for at least 4 hrs before serving or possibly before attempting to remove the cake from the springform bottom.
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