Cookie Crust:
- ¾ cup flour
- 2 ½ Tbsp sugar
- 1 egg, lightly beaten
- ¼ cup softened margarine
- ½ tsp vanilla
In a medium bowl stir together flour and sugar. Add egg, butter, and vanilla. Beat until well combined. Carefully press dough evenly into the bottom of a greased 9-inch springform pan.
Bake at 350 for 12-15 minutes, until lightly browned. Remove from oven and set aside.
Key Lime Filling:
- 24 ounces cream cheese
- 3/4 cup sugar
- 5 Tbsp sour cream
- 5 tsp flour
- 4 eggs
- 1 egg yolk
- ½ cup frozen limeade concentrate, thawed
- ¼ cup lime juice
- 1 tsp vanilla
- green food coloring (optional)
In a large bowl combine cream cheese, sugar, sour cream, and flour. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at time, beating well after each addition. Beat in limeade concentrate, lime juice, and vanilla extract. Stir in green food coloring, if desired. Pour the cream cheese mixture over the crust.
Bake at 350 for 15 minutes. Lower the temperature to 200 and bake for 1 hour and 10 minutes, or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan.
Honey Lime Glaze:
- ½ cup frozen limeade concentrate, thawed
- 4 tsp lime juice
- 1 Tbsp cornstarch
- 1 Tbsp honey
- 1 tsp finely shredded lime peel
- Fresh lime slices
In a small saucepan stir together limeade concentrate, lime juice, cornstarch, honey, and lime peel. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Garnish with lime slices. Chill till serving time. Makes 12 to 18 slices.