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Amberly Vahn

Refreshing Key Lime Cheesecake

A smooth and tangy Key Lime Cheesecake that provides a zesty twist to your holiday desserts.
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Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 minutes
Total Time 5 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Crust
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted
Group: Filling
  • 24 oz. cream cheese, softened
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 3 large eggs
  • 1 cup key lime juice freshly squeezed, if possible
Group: Topping
  • 1 cup heavy whipping cream
  • 2 Tbsp. powdered sugar
  • lime zest for garnish

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • 9-inch springform pan
  • Plastic wrap

Method
 

  1. Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until it resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan. Bake for about 8-10 minutes until lightly golden. Allow to cool.
  2. In a large mixing bowl, beat the cream cheese until smooth. Gradually blend in the granulated sugar and sour cream. Add the eggs one at a time, mixing well after each addition. Pour in the lime juice and zest, mixing until silky.
  3. Pour the filling over the cooled crust. Bake at 325°F (160°C) for 50-60 minutes, until the edges are set but the center has a slight jiggle. Let cool in the oven with the door cracked for an hour.
  4. After cooling to room temperature, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  5. Before serving, whip together the cream and powdered sugar until soft peaks form. Spread or pipe the whipped cream on the cheesecake and garnish with lime zest.

Notes

This cheesecake is best when chilled overnight for optimal flavor.