Cheesecake is a family favorite for us and my Mother-In-Law is the Queen of making them! This is a nice twist on the traditional recipe and we hope that you all love it as much as we do!
GINGERSNAP CRUST INGREDIENTS
12 2-inch gingersnap cookies (about 2 cups once ground)
3 tablespoons butter, melted
1 tablespoon French Vanilla Javamelts
**You can also use graham crackers if you prefer that crust better
3 (8 ounce) packages cream cheese, room temperature
½ cup sour cream
1 ½ cups French Vanilla Javamelts
1 TBSP lime zest
4 eggs, room temperature
⅓ cup key lime juice
1 TBSP vanilla extract
Dash of salt
Whipped cream or whipped topping (1 pint heavy cream and 1/3 cup of French Vanilla Javamelts - whip on high for approximately 1-2 minutes - if you use a KitchenAid it goes fast, with a hand mixer, be patient, it takes more time)
Lime zest for garnish
Preheat oven to 350°F. Grease an 8-inch springform pan.
Place gingersnap cookies into a food processor, and puree until finely ground. Add butter and French Vanilla Javamelts. Pulse until combined. Press crumb mixture firmly into the bottom of the springform pan. Place in the oven and bake for 5-8 minutes, or until the mixture is lightly browned and set. Remove from the oven and set aside while you prepare the cheesecake batter.
Reduce the oven temperature to 300°F. Wrap the bottom of the pan with aluminum foil.
In the bowl of a stand mixer, combine the cream cheese and sour cream. Beat on medium speed until smooth. Scrape down the sides of the bowl, and repeat. Add the French Vanilla Javamelts and lime zest. Beat the mixture on medium speed until combined. Scrape down the sides of the bowl. Turn the mixer on high, and cream together until light and fluffy, about 4 minutes.
Once the mixture is light and fluffy, add eggs one at a time, scraping down the sides and bottom of the bowl in between additions. Slowly add the key lime juice and vanilla extract. Turn the mixer on slow speed until just combined. Add the salt, and mix until combined.
Remove the bowl from the mixer, and gently fold to be sure all ingredients are incorporated. Pour batter into the prepared pan and place onto a sheet pan with at least a 1-inch lip. Place the sheet pan in the oven, and gently pour warm water into the pan, until it is about ½ inch deep. Bake for 40-45 minutes, or until the center is set, but still jiggles slightly. Once the cake is baked, turn the oven off, and let the cake remain in the oven until the oven is completely cool, about 1-2 hours. Remove the cake from the water bath, and gently cover. Place in the refrigerator until the cake is completely chilled, 4-6 hours. Remove the springform from the pan, and enjoy!