Key Lime Pie Cheesecake
Combining the tangy zest of key limes with the creamy texture of cheesecake, this delightful dish is sure to be a hit on any occasion.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup sugar
For the Cheesecake Filling
- 4 packages (8-ounce) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup fresh key lime juice (about 10-12 key limes)
- 1 tablespoon zest of 2 key limes
For the Topping
- to taste Whipped cream (optional)
- to taste Key lime slices or zest for decoration
Instructions
Preparation of the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for about 8–10 minutes, or until golden. Let it cool while you prepare the filling.
Making the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2 minutes.
- Gradually add the sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the key lime juice and zest until everything is well-blended.
- Pour this mixture over the cooled crust.
Baking the Cheesecake
- Bake the cheesecake at 350°F (175°C) for about 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about an hour.
Chilling and Serving
- Once cool, refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Before serving, top with whipped cream and garnish with key lime slices or additional zest.
Notes
Make sure your cream cheese is at room temperature for a smooth filling. Freshly squeezed lime juice is recommended for the best flavor. To prevent cracks, consider baking in a water bath.