Lime Cheesecake
A smooth and tangy lime cheesecake that's easy to make and perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup unsalted butter, melted
For the filling
- 2 cups 2 cups cream cheese, softened Ensure cream cheese is at room temperature
- 1 cups 1 cup granulated sugar
- 0.5 cups ½ cup sour cream
- 3 large 3 large eggs Ensure eggs are at room temperature
- 1 teaspoon 1 teaspoon vanilla extract
- 2 limes Zest and juice of 2 limes
Instructions
Preparation
- Preheat your oven to 325°F (160°C). A warm environment is essential for achieving that perfectly creamy texture.
- In a mixing bowl, combine the graham cracker crumbs and melted butter until it’s well mixed. Aim for a texture that resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan.
- In another bowl, beat together the softened cream cheese and sugar until smooth and creamy. Add in the sour cream, eggs, lime zest, lime juice, and vanilla extract. Mix until everything is well incorporated and there are no lumps.
- Pour the filling over the prepared crust, smoothing the top with a spatula.
Baking
- Place the cheesecake in the oven and bake for about 50 minutes or until the edges are set but the center still has a slight jiggle. This is key—overbaking can lead to cracking, and nobody wants that!
- Once done, turn off the oven and leave the cheesecake inside for another hour to cool gradually. Then, remove it from the oven and let it cool completely at room temperature before refrigerating for at least four hours—overnight is even better!
Notes
Tips: Make sure your cream cheese and eggs are at room temperature for smoother consistency. You can add toppings like fresh fruit, lime glaze, or whipped cream for extra flair.