Sunset Key Lime Cheesecake

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 5 ounces graham crackers (22 x 2-inch square)
• 3/8 cup unsalted butter, melted
• 3 lbs cream cheese, at room temperature
• 2 cups granulated sugar
• 3 large eggs
• 1/4 cup half-and -half cream
• 1/4 cup key lime juice
• grated zest from 1 key lime

Recipe

• 1 for the crust: preheat oven to 350°f.
• 2 lightly grease the bottom of a 10-inch springform pan with butter. do not grease the sides of the pan. wrap the outside of the pan with foil to prevent leakage. in a food processor, fitted with the steel blade attachment, pulverize the graham craham crackers into crumbs. transfer the crumbs to a mixing bowl. add the melted butter and mix with a rubber spatula. press the crumb mixture over the bottom of the springform pan, reaching all the way to the sides so it forms a seal against leakage. bake for 10 minutes, remove and cook whle you make the filling; lower the heat to 325f.
• 3 for the filling and topping: with an electric mixer on low speed, beat the cream cheese and sugar for 2 minutes or until soft and creamy. add the eggs, one at a time, beating for 15 seconds between additions to make sure each one is thoroughy incorporated. scrape down the sides of the bowl, with a rubber spatula and beat for a minute longer. with the machine running, slowly beat in in the half-and-half and then 2 tablespoons key lime juice. set aside 1/2 cup of the cheesecake mixture to which you should add the remaining key lime juice and transfer this to a liquid measuring cup or pitcher.
• 4 for the cake: pour the cheesecake mixtue over the baked crust, then por a thin stream of key lime-boosted cheesecake mixture over the top and scatter the grated lime zest over that. with a toothpick or wooden skewer, swirl the key lime mixture and zest into the batter the way you would marbelize a cake. bake for 1 1/2 hours or until the mixture is set; the cake will appear to be jiggly, but will firm up upon standing.
• 5 to serve: remove the cake from the oven and place on a rack ro cool to room temperature in the pan. unlock the springform and remove the cake, but leave the cake on the bottom of the pan. . chill in the refrigerator for at least 4 hours before serving or before attempting to remove the cake from the springform bottom.