Key Lime Cheesecake

1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
2 T white sugar

24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
2/3 cup key lime juice
1 tsp. vanilla extract


1. To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.

2. In a large bowl with an electric mixer, beat cream cheese, sugar, and cornstarch until smooth. Beat in the eggs, one at a time, blending just until smooth. Beat in the lime juice and vanilla on low. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.

3. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.

4. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.