Key Lime Cheesecake

Name: Key Lime Cheesecake
Prep time: 30 min
Cook time: 85 min
Total time: 505 min
Yield: 1
Cuisine: American
Ingredients: 2 cup Graham Cracker Crumb (2 cups graham cracker crumbs); 1 ⅓ cup Granulated Sugar (1/3 cup sugar + 1 and 1/2 cups granulated sugar); 8 tbsp Unsalted Butter (8 tablespoons butter, melted); 40 oz Cream Cheese (5 blocks of full-fat cream cheese (40 ounces total), softened to room temperature); 2 tsp Vanilla (2 teaspoons pure vanilla extract); 2 tsp Lime (2 teaspoons lime zest, finely grated); 5 pieces Egg (5 large eggs plus 3 egg yolks, at room temperature); ¼ cup Heavy Cream (1/4 cup heavy cream); ½ cup Key Lime Juice (1/2 cup key lime juice)

A baked American dessert featuring a graham cracker crust and a smooth, creamy key lime-flavored cheesecake filling baked in a water bath for a crack-free finish.

505 minAmerican

Servings1

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Pescatarian
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Steps

1Preheat oven to 350 degrees (F).
2Lightly spray a 9" springform pan with non-stick spray.
3Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
4In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
5Bake in preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
6Reduce oven to 300 degrees (F).
7In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed.
8On medium speed, add sugar, vanilla, and lime zest and beat smooth, scraping down the sides and bottom of bowl as needed.
9On low speed, add in the eggs and yolks, one at a time, beating on low until just combined. Do not over mix here or the batter will rise and fall in the oven!
10Add in the cream and beat until it's just incorporated in the batter. Finally, fold in the lime juice until it's evenly combined.
11Pour filling into prepared crust and, using a silicone spatula, smooth the top.
12Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
13Carefully place the pan in the oven and bake for 1 hour and 25 minutes. Then turn oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
14Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 6 hours.
15Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.