Key West Cheesecake

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 6
• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 1 cup all-purpose flour
• 1 tablespoon lime zest
• 1 teaspoon vanilla
• 4 (8 ounce) packages cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tablespoons key lime juice (or just lime juice)
• 2 tablespoons cornstarch
• 1 cup sour cream
• 1 cup granulated sugar
• 2 teaspoons finely shredded lime peel
• 2/3 cup key lime juice
• 2 tablespoons firm butter
• 2 eggs, slightly beaten

Recipe

• 1 heat oven to 400°f.
• 2 in medium bowl, beat all 'crust' ingredients untill crumbly. press evenly in greased, round pan. bake 12-14 minutes or until light golden brown. cool 10 minutes. remove from oven. place tin foil over the bottom and sides of crust in the pan. reduce oven heat to 325°f.
• 3 beat all 'filling' ingredients together in large bowl, beating the eggs in one at a time.
• 4 remove off of pie crust. pour 'filling' mixture into crust evenly. bake 1 hours and 10-20 minutes( or a little less than 70 minutes) until set. cool 15 minutes.
• 5 loosen cheesecake along pan with knife after cooling, but do not remove from pan. refridgerate uncovered for 3 hours until chiled. then cover and refidgerate 9 hours.
• 6 in saucepan, mix 'key lime curd' and cook 8 minutes, stirring constantly until it thickens and coats back of stirring spoon. spread over cheesecake. (store cheesecake in fridge for up to 3-4 days if there are any leftovers).