Key Lime Cheesecake

Crust:
2 egg whites
3 Tablespoons Sugar
3 cups dry, unadulterated (unsweetened) coconut, lightly toasted in the oven

Cheesecake:
3 lb. Cream cheese
2 1/2 cans condensed milk (14 oz. Each)
1 cup Key Lime Juice
Rind of 2 Key limes, very finely minced
3 Tablespoons Corn Starch
5 eggs

Preheat oven to 400F.

To make crust, in a bowl, combine well the egg whites, sugar and coconut. Allow to sit for five minutes so the coconut will soften. Press into the bottom and all the way up the sides of a 10" springform pan that has been sprayed with vegetable spray. Make sure the crust is pressed evenly into the pan to the same level all around the pan, this is very important for presentation.

In a large capacity food processor, blend the cream cheese and to soften. Add the condensed milk, key lime juice and rind, corn starch and mix well with food processor. Stop the machine, add the eggs and mix only until the eggs are incorporated.

Pour into prepared pan, and place pan on jellyroll pan and bake at 400 for ten minutes. After ten minutes, reduce the oven temp to 225 and bake one hour longer. After one hour, turn off the oven and leave cake inside with the door ajar. Cool to nearly room temp in the oven to prevent cracks. Place in refrigerator and chill thoroughly.

This makes a FAB cheesecake.
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This version for the restaurant folks at Peppercorns.
Wolvie's Key Lime Cheesecake - 9" x 3" high pan

Crust:
Regular graham cracker crust or chocolate crust, with lime zest to taste

Cheesecake:
2.25 lb. Cream cheese
1 3/4 cans condensed milk (14 oz. Each)
1 cup Key Lime Juice
3 Tbsp. Corn Starch
6 Eggs

Preheat oven to 450F.

Make crust as usual.

Blend the cream cheese to soften.
Add the condensed milk, key lime juice and corn starch and mixing well after each addition.
Stop the machine, add the eggs one at a time, mixing well after adding each egg.

Pour into prepared pan, and 450F for 10 minutes.
After 10 minutes, reduce the oven temp to 200 and bake one and 3/4 hours longer.
After cake is done baking, turn off the oven and leave cake inside with the door ajar.
Cool to nearly room temp in the oven to prevent cracks.
Place in refrigerator and chill thoroughly.

Source of recipe: Chiffonade & Wolvie

Key Lime Cheesecake