Key Lime Cheesecake

I have mentioned time and again that my husband is an amazing cook. And that he spoils me. My birthday was this week and he happened to see some Key Lime juice at the store the week before, so he made me a Key Lime cheesecake for my birthday cake! YUM!

The recipe he used came from allrecipes.com, and we printed it in July of 2006. So since I don't know if you can still find it, I'm just going to type the recipe and instructions here.

1 1/2 cups graham cracker crumbs
6 tbsp butter, melted
24 oz cream cheese, softened
1 cup white sugar
1 tbsp cornstarch
3 eggs
1 tbsp grated lime zest
2/3 cup key lime juice

Combine graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
In a large bowl, beat with an electric mixer, the cream cheese, sugar, lime peel and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat or cake will crack during baking. Pour batter into prepared crust.
Bake at 300 degrees F for 55-65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
Turn oven off, and let cheesecake stand in over 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight and up to 3 days.

He even whipped up his own sauce to balance the tartness of the lime! In a mug he mixed some homemade strawberry jam with a little water, a little butter and a little milk, heated in the microwave and mixed with a spoon til smooth. It made maybe 1/3 cup worth of this syrup, and it really is the perfect complement to the cake.
Pretty sure my husband is the best! *grin!