Key Lime Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
4 8 oz each packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 cup heavy cream
1/2 cup fresh key lime juice or regular lime juice
1 tablespoon lime zest
4 large eggs
1 tsp vanilla extract
For the Topping:
1 cup heavy cream
2 tbsp powdered sugar
Lime zest or thin lime slices, for garnish
Instructions:
Prepare the Crust:
Preheat the oven to 325F 163C.
In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Bake for 8-10 minutes, then remove from the oven and let cool.
Make the Cheesecake Filling:
Increase the oven temperature to 350F 175C.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the sour cream and mix until well combined.
Beat in the heavy cream, lime juice, and lime zest until the mixture is smooth.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Pour the cheesecake filling over the cooled crust in the springform pan.
Bake the Cheesecake:
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set completely.
Prepare the Topping:
In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Spread the whipped cream over the chilled cheesecake.
Garnish with lime zest or thin lime slices.
Serve:
Carefully remove the cheesecake from the springform pan.
Slice and serve chilled for a refreshing and tangy dessert.
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