I had the privilege of baking cheesecakes for a friends fundraiser this week and I couldn't resist the color green...in March. ☺ It was delicious and several people told me they enjoyed this one a lot. The Lime Curd really gave it a good flavor.
I hear a lot of people say they get tired of graham cracker crusts so I used Nilla wafers for this one and on a whim I stood some on end all the way around the edge. I think for a better presentation I would skip that the next time.
2 cups crushed Nilla Wafers
6 Tablespoons unsalted butter, melted
32 oz. cream cheese, softened
1¼ cups white sugar
1¼ Tablespoons cornstarch
10 oz. jar Lime Curd, divided
1 cup key lime juice
1 drop green food coloring
Preheat oven to 300°.
Combine Nilla crumbs and butter and press into the bottom of a non stick sprayed 9 inch Springform pan. Bake for 7 minutes. Remove from oven and cool.
In a mixer bowl, beat the cream cheese, sugar, 1¼ Tablespoons Lime Curd, and cornstarch until light and fluffy.
In a separate bowl beat eggs and Key Lime juice. Add to the cream cheese mixer along with green food coloring on low just until mixed. Do not over beat. Pour into cooled crust and bake for 1 hour. Turn oven off and prop door open with a wooden spoon handle for another hour. Remove from oven and run a sharp knife around the top edge of the cake and cool on wire rack until the cheesecake is at room temperature. Refrigerate overnight.
When ready to remove from the pan run the knife around the edge again, this time all the way down to the crust. Place on a serving platter and spread with remaining Lime Curd.
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