Key Lime Cheesecake
Introduction
Key Lime Cheesecake is a refreshing dessert that combines the tartness of key limes with the creamy goodness of cheesecake. This delightful treat is perfect for any occasion and is easy to make at home. It’s sure to impress your family and friends!
Why Make This Recipe
This cheesecake is a hit because it balances sweetness and tanginess perfectly. It’s not only delicious but also looks beautiful on your table. Plus, making it at home means you can enjoy fresh, homemade cheesecake anytime you want!
How to Make Key Lime Cheesecake
Ingredients:
- Cooking spray for the pan
- 68 ounces graham crackers (about 12 crackers or 1 1/2 cups graham cracker crumbs)
- 3 tablespoons powdered sugar
- 1/4 teaspoon salt, divided
- 5 tablespoons unsalted butter
- 2 (8 ounce) blocks cream cheese, at room temperature
- 2/3 cup sugar
- 2 tablespoons sour cream
- 1 teaspoon key lime zest
- 1/4 cup fresh key lime juice (from about 8 juicy key limes)
- 3 large eggs, at room temperature
- 3/4 cup heavy cream
- 2 tablespoons powdered sugar
- 2 tablespoons sour cream
- 1/2 teaspoon key lime zest
- 1/2 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F and grease the inside of a 9-inch round springform pan with cooking spray.
- To make the crust, break up the graham crackers into smaller pieces and pulse in a food processor until fine crumbs form. Add the powdered sugar and 1/8 teaspoon salt, and pulse to combine.
- Melt the butter in a heatproof bowl and pour it over the crumbs. Pulse until everything is mixed well.
- Transfer the crust mixture into the prepared springform pan and press it into an even layer. Bake for about 10 minutes until lightly browned, then let cool.
- For the filling, beat the cream cheese, sugar, and the remaining 1/8 teaspoon salt until smooth. Then add sour cream and key lime zest, followed by the key lime juice, mixing well. Add eggs one at a time, mixing on low speed.
- Pour the cheesecake filling onto the cooled crust and spread it evenly. Bake for 30-35 minutes until the edges are set and the center jiggles slightly. Let it cool to room temperature, then chill in the fridge for at least 2 hours.
- For the whipped cream topping, whisk heavy cream until thick. Add powdered sugar, sour cream, key lime zest, and vanilla extract, whisking until stiff peaks form.
- Once chilled, remove the cheesecake from the fridge, release it from the springform pan, and top with whipped cream or serve it on the side.
- Store any leftovers tightly covered in the fridge for up to 3 days or freeze without topping for up to 1 month.
How to Serve Key Lime Cheesecake
Serve your Key Lime Cheesecake chilled, topped with a generous dollop of whipped cream. You can also add some extra key lime zest for a beautiful finish.
How to Store Key Lime Cheesecake
Keep your cheesecake in the refrigerator, tightly covered, for up to 3 days. If you want to keep it longer, you can freeze it without the whipped cream topping for up to 1 month.
Tips to Make Key Lime Cheesecake
- Make sure your cream cheese is at room temperature for a smoother filling.
- Don’t overbeat the eggs; mix just enough to combine.
- Allow the cheesecake to cool completely before placing it in the fridge.
Variation
You can add a bit of coconut to the filling for a tropical twist or use regular limes if key limes are not available.
FAQs
Q: Can I use store-bought graham cracker crust?
A: Yes, using a store-bought crust is a great time-saver!
Q: How do I know when the cheesecake is done?
A: The edges should be set, and the center should jiggle slightly when shaken.
Q: Can I make this cheesecake a day ahead?
A: Absolutely! In fact, making it a day ahead lets the flavors develop even more.