Key Lime Cheesecake

By Sally's Baking Recipes · 330 min

Ingredients

Instructions

1. Heat the oven to 350°F (177°C), with the center rack in place and a lower rack free for the water bath.
2. Stir the graham crumbs, sugar and melted butter together until sandy. Press firmly into the base and slightly up the sides of an ungreased 9-inch springform pan, packing it down with the bottom of a measuring cup. Pre-bake for 10 minutes, then let it cool slightly.
3. Beat the cream cheese and sugar on medium-high in a large bowl until smooth and creamy, about 2 minutes. Add the lime juice, sour cream, vanilla and lime zest and beat until fully combined.
4. On medium speed, beat in the eggs one at a time until just blended. Stop mixing once the last egg is in, avoiding over-mixing.
5. Pour the batter into the warm crust and smooth into an even layer.
6. Boil enough water for 1 inch in a large metal roasting pan (not glass). Place the pan on the bottom rack, pour in the boiling water, then quickly set the cheesecake on the center rack and close the oven.
7. Bake for 55 to 70 minutes, tenting with foil halfway if the top browns too fast, until the center is almost set and only slightly wobbles when the pan is gently tapped.
8. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. Then cool completely at room temperature and refrigerate for at least 4 hours or overnight.
9. Loosen the chilled cheesecake from the springform rim with a knife and remove the rim. Add any toppings, then slice with a clean sharp knife, wiping and dipping it in warm water between slices for neat cuts.
10. Store leftovers covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggLimeCream cheeseSour creamWhipped creamGraham cracker