Ingredients

• 1 cup - sifted all purpose flour
• 1/4 cup - white sugar
• 1 tbsp - gd lime zest
• 1/2 cup - butter, softened
• 1 egg yolk, beaten
• 1 tsp - fresh lime juice
• 5 (8 ounce) packages cream cheese, softened
• 1 cup - fresh lime juice
• 1 tsp - vanilla extract
• 1.5 cups - white sugar
• 1/2 cup - all purpose flour
• 6 eggs
• 8 slices lime
• 1 tsp - salt

How to Make Lime Kissed Cheese Cake

• To make crust:
• Combine 1 cup sifted flour, 1/4 cup white sugar, and butter or margarine with a pastry blender to make coarse crumbs.
• With a fork, mix in the lime peel, egg yolk, and 1 tsp lime juice.
• Dough will have a paste-like consistency.
• Cover the bottom and sides of a 9 inch springform pan with the crust mixture.
• Bake in a preheated 400 F (205 F) oven until slightly brown, about 6 to 8 minutes.
• Preparation:
• In a large bowl combine the cream cheese, 1 cup lime juice, vanilla extract, 1.5 cup white sugar, 1/2 cup flour, salt, and eggs. Beat until smooth.
• Pour filling into the dough lined pan
• Bake in a preheated 450 F (230 C) oven for 12 minutes.
• Reduce heat to 300 F (150 C), and bake until center of the cheesecake doesn't wiggle when the pan is gently shaken (about 1 hour).
• Remove cake from oven and cool.
• Release spring on the outside rim after 1 hour of cooling time, but do not remove the sides.
• Loosening the spring will help to prevent the cake from cracking.If you remove the rim, the cake will not hold its shape.
• Chill the cake several hours before serving.
• Cake develops better flavor if chilled overnight.
• To Garnish:
• Separate the featherleaf fern down the middle rib to give tiny "fernettes."Arrange on top of the cheesecake with the point of each "fernette" towards the outside edge of the cake.
• Arrange lime slices in the center of the ferns, reserving one slice for the top of the alternating slices.