This has been a family favourite ever since Al Sordi and Carole first baked it for us in 1977...and it was given to Al by his Italian grandmother Nona. Here's to you, Al, and Carole who's made it a classic!:


  • Base: 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/3 cup melted butter
  • Filling: 1 1/2 lb. (3 packs) softened cream cheese
  • 1 1/3 c. sugar
  • 1 1/3 c. coffee cream
  • 5 eggs
  • 1 Tbsp. flour
  • 1 Tbsp. vanilla
  • Juice of 2 limes and grated rind of 1 lime (use 1 Tbsp. lemon juice instead for NY Cheesecake)
  • whipped cream and lime twists for garnish

Preheat oven to 325 degrees. Blend graham cracker crumbs, sugar and melted butter and press into springform pan. Bake 5-8 minutes at 325 degrees F. Cool. (Carole sometimes uses a ** shortbread crust instead).

In large bowl whip cream cheese until smooth. Add next 3 ingredients and whip again. Add flour, vanilla, lime juice and grated rind and blend on low speed until completely smooth. Pour gently into the springform pan and tap to remove any air bubbles. Bake at 350 degrees for 45 minutes, until barely golden brown. Open oven door and let cool gradually to minimize cracking.

This recipe always tastes better the second day, so if you're planning on a dinner party, make it a day in advance. Just before serving, garnish with a layer of whipped cream and sliced lime twists.

** To make a shortbread crust instead: Combine 1 1/2 cups flour, 1/3 cup sugar, and 1/2 cup butter. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.