Key Lime Cheesecake
A delightful dessert that combines the tartness of key limes with smooth cream cheese in a crispy graham cracker crust.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.33 cups granulated white sugar
- 6 tablespoons melted butter
Filling
- 3 cups softened cream cheese Imparting a rich, creamy texture
- 1 cup granulated white sugar To add sweetness
- 3 tablespoons all-purpose flour For a bit of structure
- 0.75 cups fresh key lime juice The heart of the flavor
- 1 tablespoon key lime zest For that aromatic burst
- 0.5 teaspoon vanilla extract To enhance the overall flavor
- 3 large eggs For a rich, smooth cheesecake
- 1 cup sour cream For added creaminess and tang
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until fully combined and press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat together cream cheese and sugar until smooth. Gradually add flour, key lime juice, key lime zest, and vanilla extract. Mix until just combined.
- Add the eggs one at a time, incorporating each addition before adding the next. Stir in sour cream until completely blended.
- Pour the creamy filling over the prepared crust in the springform pan.
Baking
- Bake in the preheated oven for 55 to 60 minutes, until the center is set with a slight wobble.
- Turn off the oven and leave the door ajar, allowing the cheesecake to cool in the oven for about 1 hour.
- Transfer the cheesecake to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight for best flavor.
Notes
Consider adding extra key lime zest on top before serving. Toasting the graham cracker crumbs can enhance the flavor of the crust. Always use room-temperature cream cheese for smooth blending.