Key Lime Cheesecake

Key lime cheesecake was what I ordered for dessert at Ellen's 60th birthday dinner at Chuckanut Manor a few weeks ago.  It was so good, I decided to make my own version at home.  With a coconut shortbread crust and creamy cheesecake filling...it passed the taste test over here. 

Base:

• 1 cup flour
• 1/2 cup coconut flakes
• 1/3 cup sugar
• 1/2 cup butter
• 1/2 teaspoon vanilla

Cheesecake:

• 2 x 250 gram packages cream cheese, softened
• 1 can (300 ml) sweetened condensed milk
• 3 eggs
• dash of salt
• 1/4 cup key lime juice
• 1 tablespoon lime zest
• 1 cup sour cream

1. For base, combine flour, sugar and coconut.  With mixer on low, work in butter and add vanilla.  Press firmly into bottom of 9" spring form pan.
2. In large mixer bowl, beat cream cheese until fluffy. 
3. Add sweetened  condensed milk, egg and salt and beat until smooth.
4. Beat in lime juice and zest.
5. Pour into prepared pan.
6. Bake in pre-heated oven at 350°F for 50-60 minutes or until cake springs back when touched lightly.
7. Cool on rack until room temperature. 
8. Remove from spring form pan and  transfer to serving plate.
9. Spread sour cream evenly over the surface.
10. Chill in refrigerator until ready to serve.  
11. Serve wedges of cheesecake with dollop of whipped cream and lime garnish.  
12. Serves 12.

*Can be made with regular limes as well.