Description
Baked key lime cheesecake with graham cracker crust. From Alissa at Yummy Dishes.
Ingredients
Scale
Crust
- 1 3/4 cups (175g) graham cracker crumbs
- 3 tablespoons (38g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
Filling
- 24 oz (681g) full-fat cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 1/4 cup (60g) sour cream
- 3 large eggs, room temperature
- 1/2 cup (120ml) key lime juice (or fresh lime juice)
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F (175°C). Wrap a 9-inch springform in foil. Mix crust; press in. Bake 10 minutes. Cool. Lower oven to 325°F (165°C).
- Beat cream cheese until smooth. Beat in sugar, then sour cream, zest, juice, and vanilla. Scrape the bowl.
- Add eggs on low, one at a time.
- Pour into the crust. Set in a roasting pan with hot water halfway up the foil.
- Bake 55 to 65 minutes until the edges are set and the center jiggles. Turn the oven off, crack the door, rest 1 hour. Chill at least 8 hours.
Notes
Bottled key lime juice is acceptable. Fresh Persian limes work if you cannot find key limes. Read the crack guide if the top splits.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American