Description
This Creamy Key Lime Cheesecake features a tangy key lime filling and a buttery graham cracker crust. Perfectly balanced with the tartness of fresh key lime juice and zest, it’s a refreshing and indulgent dessert. Follow these 3 secret tips for a flawless cheesecake with no cracks and the perfect creamy texture!
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup sugar
6 tbsp melted butter
For the Filling:
24 oz cream cheese, softened
1 cup sugar
3 eggs
½ cup key lime juice (freshly squeezed)
1 tbsp key lime zest
1 tsp vanilla extract
Instructions
Preheat the Oven:
Preheat your oven to 325°F (165°C).
Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form an even crust layer.
Make the Filling:
In a large bowl, beat softened cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in key lime juice, key lime zest, and vanilla extract until fully combined.
Assemble and Bake:
Pour the key lime cheesecake filling over the prepared crust. Bake for 50-55 minutes, or until the center is set but still slightly jiggly.
Cool and Refrigerate:
Allow the cheesecake to cool completely in the pan. Once cooled, refrigerate for at least 4 hours, or overnight for the best results.
Notes
Fresh Key Lime Juice: For the most vibrant flavor, always use fresh key lime juice instead of bottled.
Prevent Cracks: Let the cheesecake cool slowly at room temperature before refrigerating to prevent cracks on the surface.
Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Category: Dessert
