Key Lime Cheesecake w/Gingersnap Crust

Key Lime Cheesecake w/Gingersnap Crust (10”)

Gingersnap Crust:


• 36 gingersnap cookies


• 2 Tbl sugar


• ¼ Butter, melted


Process cookies in food processor until consistency of cornmeal. Add sugar and melted butter. Stir w/fork to mix or pulse 10 times in food processor. Press into the bottom and up the sides approx 1” in a buttered 10” spring form pan. Bake at 375 degrees for 8 minutes. Remove from oven and allow to cool.


Key Lime Filling:


o 1 ¼ pounds cream cheese, softened to room temp (2-1/2, 8 oz pkgs)


o 1 cup white sugar


o 1 cup sour cream


o 3 Tbl flour


o 3 Eggs


o ¾ cup key lime juice


o 1 tsp vanilla


o ½ tsp salt

In large bowl of electric mixer, beat cream cheese and 1 cup sugar until smooth. Beat in eggs, one at a time; beating well after each addition. Beat in sour cream, flour, lime juice, vanilla and salt. Beat until smooth. Pour filling over crust. Bake in preheated oven for 15 minutes at 375 degrees. Reduce temperature to 250 degrees and bake for 50 – 55 minutes until center is “barely set” (it will still jiggle in the middle but it won’t be liquid). Let cheesecake cool on rack then chill overnight.

I serve with whipped heavy cream but it would be great with a raspberry sauce.