Description
This cheesecake combines the refreshing taste of key lime pie with creamy cheesecake for a delightful dessert that’s perfect for any occasion.
Ingredients
- 3 8 oz bars cream cheese, softened
- 1 cup white granulated sugar
- 1 tablespoon cornstarch
- Zest of 1 lime
- 1/2 cup fresh lime juice
- 3 large eggs (room temperature)
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons white granulated sugar
- 6 tablespoons unsalted butter (melted)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Lime zest or thin slices for garnish (optional)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well-coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for about 10 minutes, then let it cool.
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth.
- Add the cornstarch and lime zest to the cream mixture and mix until fully combined.
- Gradually add in the fresh lime juice, mixing at low speed.
- Add the eggs, one at a time, mixing just until combined.
- Pour the cheesecake filling over the cooled crust.
- Bake for about 50-60 minutes until the edges are set, but the center has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour.
- After cooling, cover and refrigerate for at least 4 hours, preferably overnight.
- To serve, beat the heavy whipping cream and powdered sugar until soft peaks form and top the cheesecake. Garnish with lime zest or slices.
Notes
Ensure cream cheese is at room temperature for a smoother batter. Use fresh lime juice for the best flavor. Allow cheesecake to cool gradually to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American