Key Lime Cheesecake

That's right, I'm posting earlier than normal because I am now employed and will be at work during the normal time I post!  I had been only kind of sort of looking for a little while and then this job pretty much just landed in my lap. I applied on Thursday, got a response on Friday, interviewed Monday, and started Tuesday. Woooo, we can save all the money!!

I am now a dental office receptionist who also does the billing and insurance for a dentist right by downtown on S Temple (if you're familiar with Utah). We haven't quite worked it out all the way yet, but Dillon's work is on the way to and from so we could be carpooling buddies! I need to be there at 6:45 am two days a week, though, soooooo maybe no carpooling ha.

Anyway, for the recipe. I wanted to do something green for St. Patrick's Day, but not something neon. And I wanted to enjoy it, not just make it for the sake of having something green to eat. Enter Key Lime Cheesecake. It's got a light taste and isn't an unnatural shade of green, though I did add a few drops of food coloring since lime juice does pretty much nothing for color.

It's pretty easy (mix things together and bake) but the technique when baking is what can throw you off. In order to help it cook evenly and not puff up (like eggs do in these kinds of recipes) you need to cook it in a water bath.

This can be problematic if you don't have a baking dish bigger than your spring form pan. I found out I didn't have one big enough when I went to bake mine, but ended up using a huge pyrex bowl and it turned out just fine. Also, it's rare that I don't change up a recipe, but this is one that was golden from the start.

Just know, it seems more complicated than it actually is. And let me tell you, the end result is WORTH any extra effort ;) Happy St. Patrick's Day! Either this or the Avocado Chimichurri I posted Monday should cover all your green food needs and still pack good flavor!

Key Lime Cheesecake
from prettyhungryblog.com

1¾ c graham cracker crumbs (it took my a package and a half to get that)
5 Tbsp butter, melted
3 (8 ounce) packages cream cheese, completely softened
1 cup sugar
1 teaspoon vanilla extract
6 tablespoons key lime juice
3 eggs
2 tablespoons sour cream
A few drops of food coloring, if desired

Preheat oven to 350°F.

In a food processor, pulse graham crackers until they are fine crumbs or put them in a bag and use a rolling pin to crush them. Mix crumbs and melted butter together then press onto bottom and halfway up the sides of a greased 8-inch springform pan.

Bake crust for 5 minutes, then set aside.

In large mixing bowl, combine cream cheese and sugar, beating until just smooth. Add vanilla and key lime juice and beat until just combined, being careful not to over mix and "curdle" it.

Crack eggs into a bowl and lightly beat with a fork. Add them to the cheesecake mixture, beating them in until just combined. Gently mix in sour cream.

Pour mixture into prepared crust. Wrap outside of pan with a large sheet of aluminum foil, then place pan into a larger baking dish. Fill baking dish until water comes up the pan about halfway.

Bake at 350°F for about 40-45 minutes (cheesecake will still wiggle a bit). Turn off oven, crack open the door, and leave cheesecake inside and undisturbed for 30 minutes. Remove cheesecake from oven and cool to room temperature on wire rack then refrigerate several hours before serving.