Description
A delicious homemade version of the classic Key Lime Cheesecake with a buttery graham cracker crust and zesty lime filling.
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).
- Combine the graham cracker crumbs, sugar, and melted butter in a medium mixing bowl. Mix until well-coated.
- Press the mixture into the bottom of a 9-inch springform pan to create an even layer. Bake for about 10 minutes, then let it cool.
- Beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy.
- Add the cornstarch and lime zest, mixing until fully combined.
- Gradually add in the fresh lime juice, mixing at a low speed.
- Add the eggs, one at a time, mixing just until combined to avoid overmixing.
- Pour the cheesecake filling over the cooled crust.
- Bake for about 50-60 minutes or until the edges are set, but the center still has a jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Make the whipped cream by beating the heavy whipping cream and powdered sugar until soft peaks form.
- Top the cheesecake with whipped cream and garnish with lime zest or slices.
Notes
Use freshly squeezed lime juice for the best flavor. Avoid overmixing after adding eggs to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American