Key Lime Cheesecake
Very creamy cheesecake beautifully flavored with key limes.
Ingredients
For the Crust
- 1 1/2 cups Ginger snap crumbs
- 1/3 cup Unsalted butter
- 2 Tbsp. Granulated sugar
For the Cheesecake filling
- 4 8 0z. Packages cream cheese, softened
- 1 1/4 cup Granulated sugar
- 4 lge. Eggs, at room temperature
- 1 cup Sour cream
- 1/2 cup Fresh key lime juice
- 4 Key limes, zested
- 1 tsp. Vanilla extract
For the topping
- 1 cup Sour cream
- 1/4 cup Powdered sugar
- 1 tsp. Key lime zest
Instructions
- Preheat oven to 325 degrees. Grease a 9 inch springform pan. Double wrap the outside of the pan with foil.
- Make the crust. Mix ginger snap crumbs with melted butter and sugar. Press into the bottom of the springform pan. Bake for 10 minutes. Cool.
- Beat the cream cheese base. In a large bowl, beat cream cheese until smooth. Add sugar slowly. Mix well.
- Beat in the eggs, one at a time. Scrape the bowl sides as needed. Keep the mixture very creamy.
- Stir in the sour cream, lime juice, zest and vanilla. Blend until smooth. No lumps!
- Pour the filling over the crust. Place the pan in a roasting pan. Add hot water halfway up the sides of the springform pan.
- Bake the cheesecake for 1 hour until the center is still slightly jiggly. Turn off the oven. Crack the door and let the cheesecake cool for one more hour in the oven.
- Remove from the water. Refrigerate for at least 4 hours. Loosen the edges with a knife.
- Once cooled, add the topping. Mix sour cream, powdered sugar, zest and spread on the chilled cheesecake. Chill for another 30 minutes.
- Run a knife around the edges and remove the ring. Slice, serve and enjoy!