Crust:
1 ½ cups graham cracker crumbs
¼ cup sugar
1/3 cup melted, butter
Heat
oven to 325 degrees. Blend all ingredients together and press into the bottom
of a 10” x 3” springform pan. Bake for
15 – 17 minutes, edges should be turning brown. Remove from oven and allow
crust to cool.
Filling:
6 eggs
1 cup butter, melted
2 cups sugar
2 tablespoons vanilla
2 pounds cream cheese, must be softened
1-ounce white cream do cacao
¼ cup key lime juice
Directions:
Heat oven to 375 degrees.
Place all ingredients into a stand mixer
and use the wire whip attachment. Whip on medium speed until the batter is
smooth and there are no lumps. Pour this
mixture into the cooled crust and bake the cheesecake for 15 minutes. Then
reduce the oven temperature to 250 degrees and cook the cheesecake for
50-55 minutes until the center is firm to the touch. Turn off the oven and allow the cake to cool in
the oven with the door closed for 30 minutes. Chill for 4 hours, thin slice, and
serve. ** Although I have found this cheesecake tastes even better after
freezing it!
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