Key Lime Cheese Pie (cake)

Well I'm still picking key limes and continue to scour uses for them. Well we tried key lime pie, but then my wife loves cheesecake, so adding some key lime juice to the mix and using a pre-made pie crust yields a dessert that is creamy, a bit tart and is very enjoyable with fresh made whipped cream as a topping.

INGREDIENTS:

1 9" graham cracker pie crust
3 (8 ounce) packages cream cheese
1 cup sugar
1 tsp pure vanilla extract
1/3 cup key lime juice (about 12 to15 limes)
3 large eggs
2 Tbsp sour cream

PREPARATION:

Set out three packages of cream cheese and three eggs, so that they reach room temperature before making the cheese pie. (Leave them out overnight and make the pie the next morning). Roll the limes under the heel of your hand first then juice them. It will break the pulp up releasing additional juice.

In large mixing bowl, combine cream cheese and sugar, gently beating until smooth.
Add vanilla and key lime juice and gently beating.

Break the eggs into a separate mixing bowl and beat with a fork. Add the eggs to the large bowl and beat until just combined. Gently mix in sour cream with a spoon. Pour into the prepared crust.

BAKING:

Bake at 350°F for about 40-45 minutes. A little jiggling in the center says it's just done!
Turn off oven and leave cheese pie undisturbed for 30 minutes.(In the oven)
Remove cheese pie (cake) from oven and let it cool to room temperature on wire rack.

Refrigerate several hours before serving.

TOPPING:

Now is a good time to put that ICI cream whipper to work. Whip up a pint of fresh whipped cream!