Key Lime Cheesecake
This creamy Key Lime Cheesecake has a tangy citrus filling and buttery crust – perfect for spring, summer, or any special occasion.
Servings: 12 servings
Equipment
- roasting pan or simial pan for the water bath
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 5 tablespoons butter melted
For the filling:
- 32 ounces cream cheese softened
- 1½ cups granulated sugar
- 1 cup sour cream
- ½ cup key lime juice
- 1 tablespoon key lime zest
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
Instructions
- Preheat the oven to 325°F. Mix graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- In a large bowl, beat the cream cheese and sugar until smooth. Add sour cream, key lime juice, zest, cornstarch, and vanilla extract. Mix just until combined.
- Add eggs one at a time, mixing on low speed. Do not overmix.
- Pour the filling over the cooled crust. Place the springform pan in a larger pan and pour hot water around it to create a water bath.
- Bake for 50 to 60 minutes, until the edges are set and the center slightly jiggles.
- Turn off the oven, crack the door, and let it cool for 1 hour. Refrigerate for at least 4 hours or overnight.
- Garnish with whipped cream, lime slices, or extra zest before serving.
Notes
Notes
- Store in the fridge for up to 5 days.
- To freeze, wrap slices tightly in plastic wrap and foil, then place in an airtight container for up to 2 months.
- Let slices thaw in the fridge before serving.
Nutrition
Serving: 1slice | Calories: 530kcal | Carbohydrates: 42g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 162mg | Sodium: 397mg | Potassium: 186mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1376IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 1mg
