Key Lime Cheesecake
A delightful dessert that combines the tangy brightness of key limes with the rich, creamy texture of cheesecake.
Ingredients
Crust Ingredients
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.33 cups 1/3 cup white sugar
- 6 tablespoons 6 tablespoons butter, melted
Filling Ingredients
- 3 cups 3 cups cream cheese, softened
- 1 cups 1 cup white sugar
- 3 tablespoons 3 tablespoons all-purpose flour
- 0.75 cups 3/4 cup key lime juice
- 1 tablespoon 1 tablespoon key lime zest
- 0.5 teaspoons 1/2 teaspoon vanilla extract
- 3 large 3 large eggs
- 1 cups 1 cup sour cream
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1/3 cup of sugar, and the melted butter. Mix well until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
Making the Filling
- In a large bowl, beat 3 cups of softened cream cheese until smooth. Gradually add 1 cup of sugar, followed by 3 tablespoons of flour, beating until well-combined.
- Slowly incorporate 3/4 cup of key lime juice, 1 tablespoon of lime zest, and 1/2 teaspoon of vanilla extract. Beat until fully blended.
- Add 3 large eggs one at a time, beating just until blended.
- Stir in 1 cup of sour cream for added richness.
Baking
- Pour the cheesecake filling over the crust and smooth the top.
- Bake for 55-60 minutes until the center is set but slightly wobbly.
- Turn off the oven, crack the door open slightly, and let it cool inside for 1 hour.
- Remove from the oven and let cool completely before refrigerating.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
For a more intense lime flavor, increase the zest or juice. Add a pinch of salt to the crust for enhanced flavor. Top with whipped cream or fruit puree for added appeal.