Ingredients:
Directions:
1. Preheat oven to 400F.
2. Combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter (cold) in a food processor, and pulse for about 10 seconds, until the mixture starts to clump.
3. Remove the dough from the food processor and place in a bowl; with a fork, mix in lime zest, beaten egg yolk, and 1 teaspoon lime juice. Dough will be pasty. Press into 9-inch springform pan to cover bottom and sides.
4. Prick the dough on the bottom with a fork, place in oven for 6-8 minutes, until dough edges start to brown. Remove from oven.
5. In a large bowl, combine cream cheese, 1 cup fresh lime juice, vanilla extract, 1 1/2 cups sugar, 1/2 cup flour, salt and six eggs, beating until smooth. Pour mixture into springform pan with dough. Bake at 450F for 12 minutes.
6. Reduce oven temperature to 300F; bake for one hour, until center is not wobbly.
7. Remove to a cooling rack, leave for one hour without popping springform pan (if the cake is removed from the springform pan, it will fall apart.) After one hour, release springform pan latch, but do not remove (this helps prevent cracking.) After one hour more, refrigerate for at least two hours before removing from springform pan (refrigerating overnight will allow the cake to set properly.)
8. Garnish with lime wedges, serve.