Key Lime Cheesecake
User Reviews
5
Key Lime Cheesecake
Description
Key Lime Cheesecake begins with a graham cracker crust made from crumbs, sugar, and melted butter, baked briefly to set. The filling blends softened cream cheese with sugar, vanilla, lime zest, eggs, heavy cream, and fresh key lime juice. The mixture is beaten smooth and poured into the crust. Baking at a moderate temperature in a springform pan wrapped in foil protects the cheesecake from moisture and creates a creamy, dense texture.
The cheesecake balances sweetness with bright lime acidity and creamy richness, resulting in a dessert that is both refreshing and indulgent. The crust adds a crunchy, buttery base contrasting with the silky filling.
This dessert is well suited for warm seasons or occasions seeking a citrus-flavored cheesecake. Proper preparation of the crust and using a water bath help prevent cracking and maintain a smooth finish. Letting the cheesecake cool and chill before serving will improve texture and sliceability.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 8 tablespoons butter melted
For the Key Lime Cheesecake:
- 5 cream cheese full-fat, 40 ounces total, softened to room temperature
- 1 granulated sugar 1/2 cups
- 2 teaspoons vanilla extract pure
- 2 teaspoons lime zest finely grated
- 5 egg large eggs plus 3 yolks, at room temperature
- 1/4 cup heavy cream
- 1/2 cup key lime juice
Instructions
For the Crust:
- Preheat oven to 350 degrees (F).
- Lightly spray a 9" springform pan with non-stick spray.
- Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
- In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
- Bake in preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
- Reduce oven to 300 degrees (F).
For the Key Lime Cheesecake:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed.
- On medium speed, add sugar, vanilla, and lime zest and beat smooth, scraping down the sides and bottom of bowl as needed.
- On low speed, add in the eggs and yolks, one at a time, beating on low until just combined. Do not over mix here or the batter will rise and fall in the oven!
- Add in the cream and beat until it's just incorporated in the batter. Finally, fold in the lime juice until it's evenly combined.
- Pour filling into prepared crust and, using a silicone spatula, smooth the top.
- Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
- Carefully place the pan in the oven and bake for 1 hour and 25 minutes. Then turn oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
- Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 6 hours.
- Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.
User Reviews
Overall Rating
5
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