Roasting Pan (big enough to fit the 10" pan inside)
Optional: Piping Bag and Tip for whipped cream garnish
Heat oven to 350° and cover the bottom half of the 10" springform pan with tin foil. You will want to use just one single sheet and allow the tin foil to come up the sides of the pan as far as it can go. Push the tin foil to the sides of the pan as best you can. Spray the inside of the springform pan with cooking oil and set aside.
In a medium bowl melt butter, either in a microwave or on top of a double boiler, then mix with the graham crumbs and sugar. Press into the bottom of the prepared springform pan with a fork until the crust is perfectly even and firm. Bake for 8 minutes, then remove from the oven to cool while the cheesecake layer is made.
Zest and juice the limes and set aside. Using a stand mixer with the paddle attachment whip the cream cheese until all the lumps are gone. Mix in the sugar and whip until light a fluffy. Stir in the cornstarch, salt and then the eggs, scraping the bowl in between each addition. Mix in the sour cream, vanilla, lime juice and lime zest until just combined.
Bring a kettle full of water to a boil and place the springform inside the roasting pan. Pour the cheesecake batter inside the springform pan, over top of the crust. Pour the boiling water inside the roasting pan until the water comes halfway up the tin foil. This may only be half an inch, depending on how far up the pan you were able to get the tin foil.
Place the whole roasting pan inside the preheated oven on the middle rack and bake for 45-55 minutes. The edges of the cheesecake will look puffy and the center will look sunken and jiggly. This will appear as if the cheesecake is not ready yet, but it is!
Shut the oven off and prop the door open just a crack with a wooden spoon. Allow the cheesecake to rest inside for 1 hour, then remove from the oven and set on the counter for a couple of hours until it comes to room temperature.
Refrigerate for several hours or overnight without removing the springform pan edge or covering with plastic wrap.
When ready to serve this beauty, unhinge the springform pans edge and remove. Decorate with fresh whipping cream and/or slices of lime if you like, but it's not necessary. This Lime Cheesecake is so delicious on it's own, it really doesn't need anything else. Cut into 16 slices or if you are overly generous, 12.
If you are interested, here is a good read on Cheesecake Tips before you get started.
Start with room temperature ingredients. This will help each ingredient combine easier with the others, creating a better textured cheesecake.
It's important to make sure you are scraping all the way down to the bottom of the bowl after each addition, to ensure there are no clumps being left below.
Don't over fill the water! You want to make sure the water level doesn't come close to the top of the tin foil, otherwise some could get inside and make the crust soggy.
Try not to over bake the cheesecake. Once it is ready, the edges of the cheesecake will look puffy and the center will look sunken and jiggly.
Cool the cheesecake properly. I know, it's a long haul, but the texture and flavour will be so much better the longer you wait to dive in!