Easy Lime Cheesecake

INGREDIENTS:

For crust:

1 cup crumbled graham crackers
1/2 cup chopped pecans
6 tablespoons melted butter

For filling:

24 ounces cream cheese, at
room temperature (three
8-ounce packages)
zest from 2 limes
1 tablespoon grated lime zest
1/2 cups fresh lime juice
1/2 cup half and half of light
cream
1 cup white sugar
1/2 cup all-purpose white flour
3 eggs

1 teaspoon lime zest for dusting
whipped cream for decorating
(oprional)

DIRECTIONS:

Place graham crumbs into large
bowl. Add chopped pecans.
CLICK HERE for instructions.

Add melted butter.

Mix to blend all ingredients well.

Press into bottom and partially
up sides of 9 inch springform
pan.

Preheat oven to 300 degrees F.
Place cream cheese into large
bowl.

Add lime zest. CLICK HERE for
instructions.

Add lime juice.

Add half and half.

Add sugar and flour.

Mix well with wire whisk until
smooth.

Add one egg at a time. Mix well
with wire whise until smooth.
Repeat with remaining eggs.

Pour batter into springform.

Bake in preheated oven at 300
degrees F for 55 to 65 minutes,
or until set but still slightly
wobbly in the center. To
minimize cracking, place shallow
baking pan half-full of hot water
on lower rack during baking.
When done, turn oven off and
let cheesecake stand in oven at
least 30 minutes with the door
slightly ajar. Remove from oven.
Transfer pan to wire rack and let
cake cool completely.

Decorate with whipped cream, if
desired, and sprinkle with lemon
zest.

Freshly squeezed lime juice adds a citrusy zinger
to this fluffy and creamy cheesecake.

Easy Lime Cheesecake

Adapted from

The Ultimate
Cheesecake Cookbook