A creamy and tangy key lime cheesecake with a buttery graham cracker crust, perfect for any occasion.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar.
Mix until the crumbs are evenly coated with butter for a cohesive crust.
Press the mixture into the bottom of a springform pan to form an even layer.
Use the back of a spoon to press the crust firmly for a solid base.
Bake the crust in the preheated oven for 8 minutes, then let it cool.
Cooling the crust prevents it from mixing with the filling.
In a large bowl, beat the cream cheese until smooth.
Ensure the cream cheese is softened to avoid lumps.
Add the sugar and beat until well combined.
Scrape down the sides of the bowl to incorporate all the sugar.
Mix in the sour cream, flour, and vanilla extract.
Blend until the mixture is smooth and creamy.
Add the eggs one at a time, beating after each addition.
Adding eggs gradually helps maintain a smooth texture.
Stir in the lime juice until fully incorporated.
Adjust the lime juice to your preferred tartness.
Pour the filling over the prepared crust.
Tap the pan gently to remove air bubbles.
Bake in the oven at 375°F (190°C) for 15 minutes.
This initial high temperature sets the filling.
Reduce the oven temperature to 250°F (120°C) and bake for an additional 50 minutes.
Low and slow baking ensures a creamy texture.
Cool the cheesecake on a wire rack for 20 minutes.
Cooling gradually prevents cracks on the surface.
Run a knife around the edge of the pan to loosen the cheesecake.
This step makes it easier to remove the cheesecake later.
Refrigerate the cheesecake for at least 6 hours before serving.
Chilling allows the flavors to meld and the texture to set.
Garnish with whipped cream and lime zest before serving.
Presentation enhances the appeal of your dessert.
Continue in our app for the best experience
