A beautiful, summery key lime cheesecake that will make you think of the tropics
Author: Eva Bakes
1 and 1/2cupsgraham cracker crumbsabout 14 crushed/pulsed graham cracker rectangles
38 ounce packagescream cheese, softened to room temperature
1/2cupkey lime juicecan substitute with regular lime juice
zest from 1-2 key limes
Key lime whipped cream
1cupcold whipped cream
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