Key lime cheesecake 

 

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup key lime juice (freshly squeezed if possible)
• 1 tablespoon key lime zest
• 1 teaspoon vanilla extract

For the Topping (optional):

• Whipped cream
• Additional key lime zest

Instructions:

1. Preheat the oven: Preheat your oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan with aluminum foil to prevent any leakage.

Make the Crust:

1. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
2. Press the mixture firmly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to help pack the crust tightly.
3. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Make the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the sour cream, key lime juice, key lime zest, and vanilla extract until well combined and smooth.

Assemble and Bake:

1. Pour the cheesecake filling over the baked crust in the springform pan.
2. Tap the pan gently on the counter to release any air bubbles.
3. Place the springform pan in a larger baking pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform pan. This water bath helps prevent the cheesecake from cracking during baking.
4. Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.

Cool and Chill:

1. Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour.
2. Remove the cheesecake from the oven and carefully run a knife around the edge of the pan to loosen the cheesecake from the sides. This helps prevent cracking as it cools.
3. Allow the cheesecake to cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight to set.

Serve:

1. When ready to serve, carefully remove the sides of the springform pan.
2. If desired, top the cheesecake with whipped cream and additional key lime zest for decoration.
3. Slice and serve chilled.
4. This key lime cheesecake is creamy, tangy, and utterly delicious. It’s the perfect dessert for any occasion, especially if you’re a fan of the refreshing flavor of key lime. Enjoy!