Key lime cheesecake
A beautiful, summery key lime cheesecake that will make you think of the tropics
Prep Time20 mins
Cook Time1 hr 15 mins
Cooling time2 hrs
Total Time1 hr 35 mins
- 1 and 1/2 cups graham cracker crumbs about 14 crushed/pulsed graham cracker rectangles
- 2 Tablespoons granulated sugar
- 6 Tablespoons unsalted butter melted
- 3 8 ounce packages cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 Tablespoon cornstarch
- 1/2 cup key lime juice can substitute with regular lime juice
- zest from 1-2 key limes
- 3 eggs
Key lime whipped cream
- 1 cup cold whipped cream
- 1/4 cup powdered sugar
- juice from 2 key limes
Preheat your oven to 300 degrees F.
In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter together until it resembles wet sand. Transfer it to a 10" round springform pan and press the crumbs on the bottom and up the sides of the pan. Bake in your preheated oven for 15 minutes or until set.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the cream cheese, sugar, and corn starch together on medium speed until well blended. Add the key lime juice and zest. Add the eggs, one by one, until everything just comes together. Do not over mix or else your cheesecake may crack.
Bake in your preheated oven for 50-60 minutes. The center may be slightly jiggly, and that's OK. Turn the oven off and leave the cheesecake in the oven for another 1-2 hours.
Remove the cheesecake from the oven and allow to cool slightly before chilling completely in the refrigerator overnight.
Finally, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, beat the cream and sugar on high speed until stiff peaks form. Add in the key lime juice and beat until blended. Do not over beat or else your cream may turn into butter.
Pipe rosettes or spread the whipped cream on top of the cheesecake. Garnish with additional lime slices if desired.
Cheesecake should be stored in the refrigerator and will keep for several days. It can also be frozen and thawed (slice into individual pieces, wrap in aluminum foil and store in a zip-top bag).
Source: Barely adapted from Mel's Kitchen Cafe