Key Lime Cheesecake
Like key lime pie but better.
- Prep
- 30m
- Cook
- 1h 15m
- Total
- 1h 45m
- Serves
- 12
What you need
Ingredients
For the crust
- 2 cups (230g) crushed graham cracker crumbs
- 3 Tbsp (39g) granulated sugar
- 1/2 cup (113g) butter melted
For the filling
- 1 cup + 2 Tbsp (236g) granulated sugar granulated sugar
- 1 tbsp (8g) cornstarch
- 3 (8 oz) pkgs. cream cheese, softened
- 4 large eggs
- 2/3 cup (160g) sour cream
- 1/3 cup (80ml) heavy cream
- 1/2 cup (120ml) fresh lime or key lime juice
- 1 1/2 tsp vanilla extract
For the topping
- 1 cup (235ml) heavy cream
- 2 1/2 Tbsp (33g) granulated sugar
- 1 tsp vanilla extract
- Fresh raspberries or sliced strawberries, lime wedges, lime zest and fresh mint (optional)
Don't F*ck it Up
Method
For the curst
- 01Preheat oven to 350 degrees.
- 02Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened.
- 03Pour into greased 9" springform pan and press evenly into bottom and up the sides coming about 1-inch from the top. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.
- 04Reduce oven temperature to 325 degrees. Place a glass baking dish filled with water on the bottom rack.
For the filling
- 01In a small mixing bowl whisk together granulated sugar and cornstarch until well combined. Add cream cheese to a large mixing bowl, pour sugar mixture over top and using an electric hand mixer blend cream cheese until smooth.
- 02Mix in eggs one at a time, mixing just until combined after each addition. Scrape down sides and bottom of bowl. Add sour cream and heavy cream and mix until combined.
- 03Mix in lime juice and vanilla. Tap bowl forcefully against countertop about 30 times to release any large air bubbles.
- 04Pour over cooled graham cracker crust.
- 05Place in the preheated oven on the middle rack. Bake until cheesecake is nearly set but still jiggly in the center, about 60 - 65 minutes. Remove from oven and cool on a wire rack for 1 hour. Cover and chill in refrigerator 8 hours or overnight.
For the topping
- 01In a medium mixing bowl whip heavy cream and vanilla using an electric hand mixer set on high speed until soft peaks form. Add granulated sugar and whip until stiff peaks form.
- 02Transfer to a piping bag fitted with a star tip and pipe over cheesecake just before serving. Garnish with berries, lime wedges, lime zest and mint if desired. Store cheesecake in refrigerator.