A Key Lime Cheesecake combines the rich, creamy texture of classic cheesecake with the tangy, refreshing flavor of key lime. Here’s a recipe you can use for a Key Lime Cheesecake:
Key Lime Cheesecake Recipe
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sour cream
- 3 large eggs
- ⅔ cup fresh key lime juice (from about 20 key limes)
- 1 tbsp key lime zest
For the topping (optional):
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Key lime slices or zest for garnish
Instructions:
1. Prepare the crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are well-coated.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then remove from the oven and let cool while you prepare the filling.
2. Make the cheesecake filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the sour cream and vanilla extract, and mix until combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the key lime juice and zest, mixing until fully incorporated.
3. Assemble and bake:
- Pour the filling into the cooled crust and smooth the top.
- Place the cheesecake in the oven and bake for about 60-70 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight.
4. Optional topping:
- Whip the heavy cream and powdered sugar together until stiff peaks form.
- Spread or pipe the whipped cream on top of the cheesecake and garnish with key lime slices or zest.
Enjoy your creamy, citrusy Key Lime Cheesecake!