1 C. shortbread cookie crumbs
2 T. butter or margarine, melted
Grease a 9-inch spring form pan with butter.
In a medium bowl, combine cookie crumbs and butter; mix well. Press into bottom of prepared spring form pan; refrigerate.
3 8 oz. package cream cheese, softened
1 C. sugar
1 T. grated lime rind
1/4 C. lime juice
Preheat oven to 325°F.
In a large mixing bowl, beat cream cheese until smooth. Add sugar; beat until well blended. Add eggs, one at a time, beating well after each addition. Stir in lime rind and juice. Pour into prepared crust.
Bake 55 to 65 minutes or until filling is set. Turn oven off; prop the door open. Let cheesecake stand in oven for 30 minutes. Remove from oven; let stand for 10 minutes. Remove the sides of the pan; cool to room temperature on a wire rack. Refrigerate overnight.
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