Key Lime Cheesecake

Making the Crust:

2 cups graham cracker crumbs

½ cup granulated sugar

½ cup butter, melted

Combine crumbs, sugar, and butter; press onto bottom of 2- 9inch cake pans.

Bake at 350°F, 10 minutes

Prebake thin graham crusts in 2 9inch round cake pans or spring form pans

Key Lime Batter Instructions:

28 oz cream cheese

14.60 oz sugar

40 oz Greek yogurt

14 egg whites

4 freshly grated lime zest

8 oz Key lime juice

To prepare cheesecake:

Beat cream cheese and sugar until smooth in a stand mixer with the whisk attachment. Add yogurt, egg whites, lime zest and juice; beat until well blended. Spray the sides of the pans with baking spray before you poor in the batter. Divide your batter into 2 equal portions. Pour the batter over the cooled crust.

Place the cheesecake in a roasting pan and pour in enough boiling water to come 1″ up the outside of the Pan. Bake the cheesecake at 300 degrees covered in the center of the oven until set around the edges but the center still jiggles, for 50minutes. Let cool on a wire rack for 1 hour or more. Place in the refrigerator overnight.

Recipe Makes 2- 9 inch cakes