I served this for a birthday dinner last night and several people said it was the best cheesecake they had ever had! I served it with a fresh red raspberry sauce and raspberries. It was perfect. The cake had a wonderful texture and did not crack. It was tangy, but not too tangy. Really quite glorious.
I followed the cheesecake recipe exactly, but changed the crust (8 oz crackers--15 crackers, 4 tab butter, 4 tab virgin coconut oil for a coconuty flavor, 1/4 c. sugar). I greased the sides of the pan and brought the crust all the way up the side (this lets the cake release from the pan as it cools) and baked it at 350 for 10 minutes.
I squeezed ripe (yellowish) key limes in my garlic press to easily get the juice. All my ingredients were room temperature (cream cheese softened in microwave), broke each of the yolks before adding to the batter, I was very careful to not over-stir the eggs and the final batter, banged pan on counter to bring any air bubbles up. Put a boiler pan of steaming hot water in the bottom rack of the oven well before I put in the cake. I turned off oven at 33 minutes, when the center 2-3 inches jiggled like soft-set jello. I left the cake in the oven with the door cracked until the oven was cool, cooled until room temp on the counter, let it chill uncovered in the fridge for a couple hours, and then loosely covered it with foil for two days.
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I served this for a birthday dinner last night and several people said it was the best...