Key Lime Cheesecake
Rating
One dessert mashup to rule them all: Say hello to Key Lime Cheesecake
Ingredients
- FOR THE CRUST
- Cooking spray, for pan
- 9 graham crackers (1 sleeve), finely crushed
- 6 tbsp. butter, melted
- ¼ c. granulated sugar
- Pinch kosher salt
- FOR THE FILLING
- 4 (8-oz.) blocks cream cheese, softened
- 1 c. granulated sugar
- 4 large eggs
- ¼ c. sour cream
- ½ tsp. pure vanilla extract
- 2 tbsp. key lime juice
- 2 tbsp. all-purpose flour
- 1 tbsp. key lime zest, plus more for garnish
- Pinch kosher salt
- TO SERVE
- whipped cream
- key lime zest
- key lime wedges
Instructions
- Preheat oven to 325° and grease an 8" springform pan with cooking spray.
- Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until totally combined. (Mixture should resemble wet sand.) Press into bottom and up sides of prepared pan.
- Make filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in sour cream, vanilla, lime juice, flour, lime zest, and salt. Pour mixture over crust and smooth top with a rubber spatula.
- Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.
- Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
- Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
- When ready to serve, pipe around the edges of cheesecake with whipped cream, and garnish with lime zest and slices.
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