Key Lime Cheesecake (Print Version)
# Ingredients:
→ For the Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ For the Cheesecake Filling
04 -
16 oz (2 packages) cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1/2 cup sour cream
08 -
1/3 cup key lime juice (freshly squeezed is best)
09 -
1 tablespoon key lime zest
10 -
1 teaspoon vanilla extract
→ For the Topping
11 -
1 cup heavy whipping cream
12 -
2 tablespoons powdered sugar
13 -
1 teaspoon vanilla extract
14 -
Key lime zest (for garnish)
15 -
Lime slices (for garnish)
# Instructions:
01 -
In a bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of a greased springform pan.
02 -
In a large bowl, beat cream cheese and sugar until smooth. Add key lime juice, zest, eggs, and vanilla extract, and mix until well combined.
03 -
Pour the filling over the crust and smooth the top. Bake in a preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
04 -
Chill your bowl and beaters, then whip heavy cream until thick, gradually adding powdered sugar and vanilla extract until stiff peaks form.
05 -
Allow the cheesecake to cool completely, then chill in the refrigerator for at least 4 hours. Top with whipped cream, lime zest, and lime slices before serving.
# Notes:
01 -
Using freshly squeezed key lime juice will give the best flavor to this cheesecake.
02 -
The center of the cheesecake should still be slightly jiggly when done; it will set as it cools.