Key Lime Cheesecake

Key Lime Cheesecake


One dessert mashup to rule them all: Say hello to Key Lime Cheesecake
  • Cooking spray, for pan
  • 9 graham crackers (1 sleeve), finely crushed
  • 6 tbsp. butter, melted
  • ¼ c. granulated sugar
  • Pinch kosher salt
  • 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
  • whipped cream
  • key lime zest
  • key lime wedges
  1. Preheat oven to 325° and grease an 8" springform pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
  7. When ready to serve, pipe around the edges of cheesecake with whipped cream, and garnish with lime zest and slices.

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