_____Ingredients_____
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1/2 cup fresh key lime juice (about 12 key limes)
1 tablespoon key lime zest
1 teaspoon vanilla extract
For the Topping:
1 cup heavy whipping cream
1/4 cup powdered sugar
Key lime slices and zest for garnish
Directions:
Prepare the Crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
Make the Filling: In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the sour cream, key lime juice, key lime zest, and vanilla extract, and mix until well combined. Beat in the eggs one at a time, mixing on low speed just until incorporated.
Bake the Cheesecake: Pour the filling over the cooled crust and spread it evenly. Place the springform pan in a larger baking pan and fill the larger pan with hot water to about halfway up the sides of the springform pan (water bath method). Bake for 60-70 minutes or until the center is set but still slightly jiggly. Turn off the oven, leave the cheesecake in the oven with the door slightly open for 1 hour.
Cool and Chill: Remove the cheesecake from the oven and the water bath. Run a knife around the edges to loosen it from the pan. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Topping: In a medium bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Garnish with key lime slices and zest.
Serve: Slice, serve, and enjoy a creamy, tangy, and refreshing key lime cheesecake!
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 5 hours (including cooling and chilling)
Kcal: 450 kcal | Servings: 12 servings