Key Lime Cheesecake
A creamy and zesty cheesecake with the bright flavors of key lime on a buttery graham cracker crust.
Equipment
- 9-inch Springform Pan
- Mixing Bowls:
- Electric Mixer
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 8 Tbsp butter, melted
- 40 oz full-fat cream cheese, softened
- 1 1/2 cups granulated sugar
- 2 tsp pure vanilla extract
- 2 tsp lime zest, finely grated
- 5 large eggs at room temperature
- 1/4 cup heavy cream
- 1/2 cup key lime juice
- 2 oz cream cheese, softened for frosting
- 1 Tbsp butter, softened for frosting
- 1 3/4 cups powdered sugar for frosting
- 1/2 tsp vanilla extract for frosting
- 1 Tbsp reserved pineapple juice or milk for frosting
- a dash salt for frosting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with non-stick spray.
- In a large bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until combined. Press the mixture into the bottom of the springform pan and bake for 10 minutes.
- In another large bowl, beat cream cheese and granulated sugar until smooth. Add vanilla extract, lime zest, and mix well. Then, add the eggs and egg yolks one at a time, mixing on low speed.
- Slowly mix in heavy cream and key lime juice until well combined. Pour the filling into the cooled crust.
- Bake in the oven for 50-60 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
- Remove from the oven and cool to room temperature, then refrigerate for at least 6 hours or overnight.
- For the frosting, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, pineapple juice, and salt until fluffy.
- Frost the chilled cheesecake and garnish with lime zest or fresh fruit if desired.
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Notes
Store leftovers covered in the refrigerator for up to 5 days. You can freeze slices for up to 3 months.