Title: Key lime cheesecake
 Categories: Cakes, Cheesecakes, Desserts, Fruits
      Yield: 1 Cake
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Graham cracker crumbs
      2 tb Sugar
    1/4 c  Unsalted butter, melted
           And cooled

MMMMM----------------------------CAKE---------------------------------
  2 1/2    8-oz packages cream cheese,
           Softened
    3/4 c  Sugar
      1 c  Sour cream
      3 tb Flour
      3    Large eggs
    3/4 c  Fresh lime juice
      1 ts Vanilla
      1 dr Green food colouring
           Whipped cream for garnish
           Lime slices for garnish
           Mint sprigs for garnish
 
  For the crust:  In a bowl, stir together the crumbs and sugar and
  stir the butter in well.  Pat the mixture evenly onto the bottom and
  1/2 inch up the sides of a buttered 10-inch springform pan.  Bake the
  crust in the centre of a preheated 375F oven for 8 minutes. Transfer
  the pan to a rack and set aside to cool.
  
  For the cake:  In a bowl with an electric mixer beat together the
  cream cheese and the sugar until the mixture is smooth; beat in the
  sour cream and flour, then add the eggs 1 at a time, beating well
  after each addition. Add the lime juice, vanilla, and food colouring
  and beat until mixture is smooth.  Pour the filling over the crust.
  Bake the cheesecake at 375F for 15 minutes, reduce the temperature to
  250F and bake for 50 to 55 minutes more, or until the centre is
  barely set. (it will continue to set as it cools)  Let the cake cool
  on a rack, and chill it, covered, overnight.
  
  Remove the cheesecake from the pan and transfer it to a cake stand.
  With a pastry bag fitted with a decorative tip, pipe the whipped
  cream into rosettes on the cake. Garnish with the mint sprigs and
  lime slices.
  
  Gourmet Magazine August 1992