Fresh Key lime juice makes this cheesecake authentic, but use bottled juice if fresh limes aren't available. Look for this juice at your grocery store, or order it form Key West Key Lime Shoppe at 1-800-376-0806.
Stir together first 3 ingredients, and firmly press on bottom and 1 inch up sides of a greased 9-inch springform pan.
Bake at 350° for 8 minutes; cool.
Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/4 cups sugar, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream, rind, and juice. Pour batter into crust.
Bake at 325° for 1 hour and 5 minutes; turn oven off. Partially open oven door; let stand in oven 15 minutes. Remove from oven, and immediately run a knife around edge of pan, releasing sides.
Cool completely in pan on a wire rack; cover and chill 8 hours. Garnish, if desired, and serve with Strawberry Sauce.
I made this for a friend's birthday today. It was amazing! I was nervous it wasn't going to be tart enough so I added an extra tablespoon of key lime juice. It was the perfect amount of tartness and wonderfully creamy and sweet. The crust was really good too. I highly recommend making this. I do suggest that you put a waterbath on the bottom shelf to keep it from cracking. The cooking time is right on. Great recipe!
I followed this recipe to the letter (I cut down the sugar amount to 78 of a cup) and I must say that I am very impressed! The cheesecake was full of lime flavor and pure creaminess. I have made 3 cheescakes in the past 4 days using this recipe and I look forward to making it again and again!
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