Creamy Lime Cheesecake
- 1 cup ground gingersnap cookies
- 1/4 cup butter , melted
- 1/4 cup granulated sugar
- 3 packages (1 1/2 pounds) cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons lime juice
- 3 eggs
- 1/4 cup heavy whipping cream
Preheat oven to 325º. Place shallow pan of water on bottom rack of oven. Spray pan with vegetable pan spray; set aside. In small bowl, stir together cookie crumbs, butter and sugar. Press mixture into bottom of prepared pan. Bake 8-10 minutes or until light golden brown. Remove from oven, cool.
Reduce heat to 250º. In large mixer bowl, beat cream cheese until light and fluffy. Gradually beat in sugar until well blended. Add eggs one at a time, beating until smooth. Add cornstarch, lime juice and heavy cream. Pour filling into prepared crust.
Bake 1 hour to 1 hour 15 minutes. Turn off oven, leave cheesecake in oven with door closed for 1 hour. Cool and refrigerate at least 4 hours.
If desired, garnish with whipped cream and lime zest.