LIME CHEESECAKE WITH GINGERSNAP CRUST

Lime Cheesecake With Gingersnap Crust image

This too came from my Buttercup book. It's a refreshing cheesecake with abit of added spice. Very important - to cook remember to bake for 15 at 400 and turn oven down to 350 for remainder. The best way to ensure it doesn't crack is to (this is what I do) I bake my cheesecake at the end of the night, this way I won't need the oven anylonger and my cheesecake can take it's time to do it's magic!

Provided by veraj9170

Time 1h20m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

Preheat oven to 400 to start. You will turn it down to 350 after 15 minutes.
Position your oven rack to center.
Butter the bottom of 9 inch springform pan.
NOTE: Your ingredients should be room temperature.
Crust:.
In a small bowl, combine softened butter with crumbs and sugar (first 3 ingredients). Press into the bottom of the prepared pan. Set aside or if you want, you can bake this for about 10 minutes to give it a brown crust.
Filling:.
In a large mixing bowl, beat softened cream cheese on low until very smooth. Gradually add the sugar beat well. Add the eggs one at a time (blending well after each egg). Scrape down sides of bowl when neccessary (turn off machine when doing this or you'll have batter on your ceiling). Stir in the lime juice and zest until well combined. Then stir in the sour cream and mix thoroughly until light and fluffy. You need to have some air in the batter, which gives it a fluffy texture.
Wrap the bottom of the pan with aluminum foiland then pour batter into prepared pan . Set the pan in a 1 inch water bath. (place pan in larger baking pan and add just 1 " of water to bottom pan) Bake for 15 minutes at 400 THEN reduce to 350 and DO NOT OPEN DOOR! Bake until edges are set and center moves only slightly when pan is shaken, about 50-60 minutes. During last 10 minutes open to GENTLY shake to see if slightly set.
LEAVE OVEN DOOR OPEN SLIGHLY and turn off the heat while cooling the cake in the oven for about 1 hour. Cover in platic wrap and refrigerate over night to completely set about 6-8 hours.
To serve:.
About 20 minutes prior to serving, remove from refrigerator and garnish with a sprinkling of powdered sugar and thin slices of lime on the edges.
NOTE: If your cake cracked - it's ok you can add cherry topping or lemon curd on top and then sprinkle powdered sugar on top. No worries, it's happened to me a few times too but didn't fail to disappear quickly! :).