Instructions
1. Prepare the Crust:
Preheat your oven to 300°F (150°C). Lightly grease a 9-inch springform pan with cooking spray.
In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined.
Press the mixture evenly along the bottom and up the sides of the pan (about ½ inch high).
Bake for 15 minutes, then remove and cool completely.
2. Make the Cheesecake Filling:
Beat cream cheese, sugar, cornstarch, and lime zest with an electric mixer until smooth and creamy.
Add lime juice and mix just until blended.
Add eggs one at a time, mixing gently after each to avoid over-beating.
Pour the filling over the cooled crust and smooth it out evenly.
3. Bake:
Place a pan with 3 cups boiling water on the bottom oven rack to create steam and keep the cheesecake moist.
Put the cheesecake on the upper rack and bake for 55–65 minutes. The edges should be firm, but the center will have a slight wobble.
Turn off the oven and crack the door open about 4 inches. Let the cheesecake cool inside for 1 hour.
4. Chill and Serve:
Refrigerate for at least 4 hours, preferably overnight.
Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe it over the cheesecake. Garnish with lime zest or slices if you like.