1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
24-oz. cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
1 tablespoon grated lime zest
2/3 cups key lime juice
Combine graham cracker crumbs with melted butter. Press into bottom and partially up the sides of a 9" springform pan. Refrigerate.
Combine cream cheese, sugar, lime peel and cornstarch in a large bowl, and beat with an electric mixer until smooth and fluffy. Beat in the eggs, one at a time blending just until smooth. Add key lime juice and finish mixing by hand. Do not over beat or cake will crack during baking. Pour batter into prepared crust.
Bake at 300º for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on the lower rack during baking.
Turn oven off and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate overnight, and up to three day.
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