This past weekend, I wanted something festive but not overly-done to bring up to the cabin for St. Patrick’s Day. I’ve been making at least one recipe each season out of this book, and decided to jump into the spring section a little bit early. This body of this cake was heavy, but the flavor was light and fresh, making it a perfect transitional dessert as we head into spring. I added just a touch of lime and a gold sprinkle rim to the cake to give it a festive flare, but of course, it can be served plain or to match any other festivity as well.
1 1/2 c crushed graham crackers (about 14 whole crackers)
6 tbsp unsalted butter, melted
1 c granulated sugar
3 8oz. packages cream cheese, at room temperature
Freshly grated zest from 2 key limes
1 tbsp cornstarch
3 large eggs, at room temperature
2/3 c fresh lime juice
Preheat oven to 300 degrees and place oven racks in center and bottom third of oven.
For crust: mix graham cracker crumbs and melted butter until well coated. Press mixture onto bottom of a 9-inch springform pan. Refrigerate while making filling.
For filling: Beat cream cheese, sugar, lime zest, and cornstarch on high until smooth and fluffy. Add in eggs one at a time, beating just until well mixed and smooth. Turn mixer to low and add in lime juice. Do not over beat.
Place a baking pan half-filled with hot water on bottom rack of oven and place cheesecake on center rack. Bake 50-60 minutes, just until only center of cheesecake appears uncooked. Turn off oven and prop open with wooden spoon, let sit for 30 minutes. Transfer to wire rack and let cook completely.
Cover with plastic and refrigerate 4 hours to overnight. Remove sides of pan just before serving.
*For decorating with sprinkled edges and lime wedges: cut a circular piece of wax paper slightly smaller than width of cake and place on top of cheesecake. Place sprinkles around top of cake that is still exposed. Carefully remove wax paper, garnish with lime wedges, and serve.