This is one from the archives (that somehow never got published) as you can tell by the not-fantastic food photography. Yours will come out much prettier than mine did, of course, because you will follow the directions and realize that the middle will still wiggle a bit when it’s done, and take it out before the top turns a slightly-less-appetizing brown color.
Lime Cheesecake with Gingersnap Crust
- 1/4 cup unsalted butter
- 1 1/2 cups gingersnap crumbs
- 2 tablespoons sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 2/3 cup lime juice
- 1 tablespoon lime zest
- 1/2 cup sour cream
Preheat your oven to 400°F to start and position your rack in the center of the oven. In a small bowl, combine the softened butter with crumbs and sugar and press into the bottom of the prepared pan. Bake the crust for about 10 minutes to give it a nice golden-brown color. In a large mixing bowl, beat the softened cream cheese on low until very smooth. Gradually add the sugar, beating well. Add the eggs one at a time, blending well after each egg. Stir in the lime juice and zest until well combined, then stir in the sour cream and mix thoroughly until light and fluffy. Aerating the batter gives it a nice, fluffy texture. Bake for 15 minutes at 400°F, then reduce to 350°F, without opening the oven door. Bake until edges are set and center moves only slightly when pan is shaken, about 50-60 minutes. During the last 10 minutes, open to check if the cheesecake is slightly set. Leave oven door open slightly and turn off the heat, cooling the cake in the oven for about 1 hour. Cover in plastic wrap and refrigerate over night to completely set about 6-8 hours.