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Key Lime Cheesecake

1 cup graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. butter, melted

3 packages cream cheese (8 ounces each)
1 cup sugar
3 Tbsp. flour
3 Tbsp. key lime juice
1 Tbsp. grated lime peel
1/2 tsp. vanilla
3 eggs
1 white

3/4 cup sugar
2 Tbsp. cornstarch
1/2 cup cold water
1/2 cup key lime juice
1 egg yolk

Heat oven to 350F.

Mix crumbs, sugar, and butter and press into bottom of a 9-inch
springform pan. Bake 10 minutes.

Beat cream cheese, sugar, flour, juice, peel, and vanilla at medium
until well blended. Add the 3 whole eggs and the egg white, 1 at
a time, mixing well after each addition. Pour over crust.

Bake 40 minutes. Turn off oven and let cake cool as the oven cools
down. Loosen cake from rim of pan. Cool completely before removing

Mix sugar and cornstarch in saucepan. Gradually stir in water and
juice. Bring to a boil over medium heat, stirring constantly.
Boil 1 minute until clear and thickened, stirring constantly. Add
small amount of hot mixture to slightly beaten egg yolk. Return
mixture to saucepan and cook 3 minutes, stirring constantly. Cool

Spoon topping over cheesecake and refrigerate at least 2 hours.

Garnish with paper-thin slices of lime


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