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Key Lime Cheesecake

Key Lime Cheesecake (8 recipe image
This Key Lime Cheesecake is the ultimate summer dessert, balancing the sharp, bright acidity of real key lime juice with the rich, velvety texture of cream cheese. The base is a crisp, buttery graham cracker crust that provides the perfect counterpoint to the smooth, jiggly filling. Each bite delivers a refreshing citrus punch that cuts through the indulgent sweetness, making it light enough for a warm afternoon yet decadent enough for a celebration. It's a timeless favorite that showcases fresh ingredients and simple technique, resulting in a slice that is both elegant and comforting. Serve chilled for the best flavor and texture.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 267.1
Dietary: Vegetarian
Description
This Key Lime Cheesecake is the ultimate summer dessert, balancing the sharp, bright acidity of real key lime juice with the rich, velvety texture of cream cheese. The base is a crisp, buttery graham cracker crust that provides the perfect counterpoint to the smooth, jiggly filling. Each bite delivers a refreshing citrus punch that cuts through the indulgent sweetness, making it light enough for a warm afternoon yet decadent enough for a celebration. It's a timeless favorite that showcases fresh ingredients and simple technique, resulting in a slice that is both elegant and comforting. Serve chilled for the best flavor and texture.
Directions
  1. 1
    Preheat the oven to 375°F (190°C). Butter a 10-inch springform pan.
  2. 2
    In a medium bowl, stir together the graham cracker crumbs and 2 tablespoons of sugar.
  3. 3
    Pour in the melted butter and mix until the crumbs are evenly moistened.
  4. 4
    Press the crumb mixture firmly and evenly onto the bottom and 1/2 inch up the sides of the prepared springform pan.
  5. 5
    Bake the crust for 8 minutes. Remove from oven and let cool on a rack.
  6. 6
    Reduce oven temperature to 350°F (175°C) initially, then prepare to lower to 250°F (120°C) as per baking instructions.
  7. 7
    In a large bowl, beat the softened cream cheese and 3/4 cup sugar with an electric mixer until smooth and creamy.
  8. 8
    Beat in the sour cream and flour until well combined.
  9. 9
    Add the eggs one at a time, beating well after each addition.
  10. 10
    Mix in the key lime juice, vanilla extract, and food coloring (if using) until the batter is smooth and uniform.
  11. 11
    Pour the filling over the cooled crust.
  12. 12
    Bake at 375°F (190°C) for 15 minutes.
  13. 13
    Reduce the oven temperature to 250°F (120°C).
  14. 14
    Continue baking for 50 to 55 minutes, or until the center is barely set and still has a slight jiggle.
  15. 15
    Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.
  16. 16
    Remove from oven and chill, covered, overnight in the refrigerator.
  17. 17
    Run a knife around the edge to loosen, remove the springform ring, and transfer to a serving plate.
  18. 18
    Pipe whipped cream rosettes around the edge or top of the cheesecake.
  19. 19
    Garnish with quartered lime slices and mint sprigs before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 267.1kcal
% Daily Value *
Total Fat 15.4g24%
Saturated Fat 8.7g44%
Cholesterol 75.5mg26%
Sodium 1175.8mg49%
Total Carbohydrate 8.5g3%
Dietary Fiber 0.0g0%
Sugars 8.5g
Protein 22.6g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/key-lime-cheesecake-8/