🎉 Key Lime Cheesecake 🎉
Ingredients
1 cup graham cracker crumbs (approximately 6 whole crackers)
2 tablespoons white sugar
6 tablespoons unsalted butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup white sugar
1/4 cup all-purpose flour
1 tablespoon grated lime zest
1/4 cup fresh key lime juice
1 teaspoon vanilla extract
3 large eggs
Instructions
Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for about 8 minutes, then set it aside to cool while you prepare the filling.
Create the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar, blending thoroughly after each addition. Stir in the flour, lime zest, key lime juice, and vanilla extract. Continue beating on low speed as you incorporate the eggs one at a time, ensuring each egg is fully mixed before adding the next. Be careful not to overmix, as this can cause cracks during baking.
Assemble and Bake: Pour the creamy filling over the cooled crust and smooth the top with a spatula. Place the springform pan on a baking sheet to catch any potential leaks. Bake in the preheated oven for 55–60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the heat and let the cheesecake sit in the oven with the door slightly ajar for another hour. This gradual cooling helps prevent cracking.
Chill and Serve: Remove the cheesecake from the oven and refrigerate it overnight to allow the flavors to meld and the texture to firm up. Before serving, garnish with additional lime zest or whipped cream if desired.