Lime Cheesecake
Creamy baked lime cheesecake with a buttery graham cracker crust and bright citrus flavor
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INGREDIENTS
Crust
- 1.5 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- ¼ tsp fine salt.
Filling
- 32 oz cream cheese softened
- 1 cup granulated sugar
- 3 tbsp all purpose flour
- ¼ tsp fine salt
- 1 cup sour cream room temperature
- ⅔ cup fresh lime juice
- 2 tbsp lime zest
- 1 tsp vanilla extract
- 4 large eggs room temperature.
Garnish
- whipped cream
- lime zest
- lime slices.
INSTRUCTIONS
Crust
- Heat oven to 325 F
- mix graham cracker crumbs butter sugar and salt until evenly moistened
- press firmly into the bottom and slightly up the sides of a 9 inch springform pan
- bake crust until set and lightly fragrant then cool 10 minutes.
Filling and Bake
- Reduce oven to 300 F
- beat cream cheese until smooth then mix in sugar flour and salt until combined
- mix in sour cream lime juice lime zest and vanilla on low speed
- add eggs one at a time mixing just until incorporated
- pour batter over crust and smooth the top
- place pan in a larger roasting pan and add hot water halfway up the sides for a water bath
- bake until edges are set and center still slightly wobbly.
Cool and Serve
- Turn off oven crack the door and rest cheesecake 60 minutes
- remove from water bath cool to room temperature then refrigerate at least 6 hours before slicing
- serve with whipped cream and extra lime zest.
Notes
1. Use room temperature dairy and eggs to prevent lumps. Mix on low after adding eggs to reduce cracking. Key lime juice can replace lime juice and zest. No water bath option is to bake without it and expect more browning and possible cracks. For clean slices chill fully and wipe knife between cuts
Nutrition
Calories: 420kcal | Carbohydrates: 31g | Protein: 7g | Fat: 30g