Key Lime Cheesecake

Ingredients

Graham cracker crumbs

1 ½ cups

Unsalted butter

6 tablespoons, melted

Cream cheese

16 ounces, softened

Granulated sugar

1 cup

Sour cream

1 cup

Key lime juice

½ cup, freshly squeezed

Key lime zest

2 tablespoons

Vanilla extract

1 teaspoon

Eggs

3 large

Whipped cream

for topping

Key lime slices

for garnish

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand.
3. Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form a crust, ensuring it is even and compact.
4. In a separate mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
5. Add the sour cream, freshly squeezed key lime juice, key lime zest, and vanilla extract to the cream cheese mixture. Mix until everything is well combined and smooth.
6. Add the eggs one at a time, beating well after each addition, ensuring the mixture is well blended but not over-mixed.
7. Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
8. Bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly and the edges are lightly golden.
9. Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to allow it to fully set.
10. Before serving, top the cheesecake with whipped cream and garnish with fresh key lime slices.
11. Slice and serve chilled, enjoying the refreshing burst of flavor with every bite.