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Key Lime Cheesecake

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A tart and creamy Key Lime Cheesecake with a buttery graham cracker crust, perfect for summer gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 cup key lime juice
  • 1 teaspoon vanilla extract
  • Key lime zest (for garnish)
  • Whipped cream (for serving)

Instructions

  1. Preheat the Oven: Set your oven to 325°F (160°C).
  2. Create the Crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar until mixed completely. Firmly press it into the bottom of a 9-inch springform pan.
  3. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar and flour, mixing well.
  4. Incorporate the Eggs: Add the eggs one at a time, ensuring each is fully blended before the next.
  5. Blend in the Creamy Goodness: Stir in sour cream, key lime juice, and vanilla extract until evenly mixed.
  6. Fill the Crust: Pour the luscious filling over the prepared crust.
  7. Bake to Perfection: Bake for 55-60 minutes, until the center is set yet slightly jiggly.
  8. Cool Gradually: Turn off the oven and crack the door ajar, letting your cheesecake cool gently for about 1 hour.
  9. Refrigerate: Place the cooled cheesecake in the refrigerator for at least 4 hours, preferably overnight.
  10. Garnish & Serve: Garnish with key lime zest and whipped cream before serving.

Notes

Ensure cream cheese is at room temperature and don’t rush the cooling process to avoid cracks. Experiment with different citrus juices for flavor variations.

Nutrition

Find it online: https://doughgirlbylea.com/key-lime-cheesecake-recipe/

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