How to make it

  • Mix crumbs, butter & sugar and pat firmly into the bottom of a 9" springform pan.
  • In large bowl, beat cream cheese sugar, lime zest & cornstarch until smooth & fluffy. Beat in eggs one at a time until smooth. Add juice & incorporate, but do not overbeat.
  • Pour into crust. Bake at 300 for 55-65 minutes. Turn off oven and let the cheesecake stand for 30 minutes in the oven with the door open about 4". Remove & refrigerate at least 24 hours and up to 3 days before serving to mellow flavor.

Reviews & Comments 6

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  • Ranchette 4 years ago
    6 tablespoons of melted butter is way too much for the crust! 2 would be plenty. I just made this and the butter ran out of the springform pan and onto the tray under it. Yuck.
    I love the recipe otherwise and hope it doesn't ruin the crust too badly.
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  • herby 9 years ago
    looks good!
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    " It was excellent "
    debwin ate it and said...
    Sounds very good, nice and refreshing.
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  • hoosiermom68 9 years ago
    This one caught my hubby's eye!
    I will have to make this one.
    Thanks again!
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  • annieamie 9 years ago
    This is an amazing recipe and thank you for posting it. I have yet to try GF corn flakes as a crust ingredient. I usually use almond flour. I can't wait to try your recipe! Again, thanks for sharing it!
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    " It was excellent "
    lincolntoot ate it and said...
    This sounds yummy! 5 forks just for GF!
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