Key Lime Cheesecake with Biscoff Crust
Servings: 1 cheesecake
Ingredients
For the crust:
- 1½ c Biscoff Cookie crumbs
- 6 Tb melted butter
For the cheesecake:
- 24 ounces cream cheese room temperature
- 1 c sugar
- 1 Tb fresh Key lime zest
- 1 Tb cornstarch
- 3 eggs
- ½ c fresh Key lime juice
- powdered sugar for dusting optional
Instructions
- Combine the cookie crumbs and butter in a small dish. Pour them into spring-form pan that is lined with parchment paper. Press them down firmly. Refrigerate.
- Preheat your oven to 300 degrees. Juice and zest your limes.
- In a large mixing bowl, blend the cream cheese, cornstarch, sugar, and lime zest until smooth. (Be sure to scrape bowl to make certain everything is mixed.)
- With the mixer going, gradually add the three eggs, one at a time, incorporating each before adding the next. Again with mixer going, VERY SLOWLY pour in the lime juice, mixing until it is just mixed.
- Pour the mixture into your crust and bake for 55-65 minutes or until the cheesecake is set.
- When the baking is done, turn off your oven, and let the cheesecake set for 30 minutes with the oven door open 4-5 inches. Remove it from the oven and place it on a cooling rack. When cheesecake is near room temperature, cover it and refrigerate overnight.
- Serve with a dusting of powdered sugar on top.
- Enjoy!
Notes
*To help aide in preventing cracking, bake the cheesecake with another baking dish half-filled with water on a lower shelf.
*If you don't have access to Biscoff cookies, graham crackers can be used instead.
See This Recipe:
https://cosmopolitancornbread.com/key-lime-cheesecake-2/Nutrition
Serving: 1c | Calories: 547kcal | Carbohydrates: 53g | Protein: 7g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Cholesterol: 134mg | Sodium: 379mg | Sugar: 38g
