Key Lime Cheesecake

[maybetoday]

Key Lime Cheesecake



YIELDS: 10 - 12 servings
PREP TIME: 30 mins

TOTAL TIME: 12 hrs 30 mins


Ingredients

FOR THE CRUST:

Nonstick cooking spray

2 c. graham cracker crumbs

1/2 c. unsalted butter, melted

2 tbsp. granulated sugar

1/4 tsp. kosher salt


FOR THE FILLING:

4 8-oz. packages cream cheese, room temperature

1/2 c. sour cream, room temperature

1 1/4 c. granulated sugar

2 tbsp. all-purpose flour

1/2 tsp. kosher salt

4 large eggs, room temperature

1 tbsp. vanilla extract

2 tsp. key lime zest or lime zest

1/3 c. key lime juice


FOR THE TOPPING:

3/4 c. heavy whipping cream

3 tbsp. granulated sugar

1/2 tsp. vanilla extract

Key lime zest or lime zest, to garnish

Key lime slices, to garnish


Directions

1

For the crust: Preheat the oven to 325°F. Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick cooking spray.

2

In a medium bowl, stir together the graham cracker crumbs, butter, sugar, and salt. Press into the bottom and 1 inch up the sides of the springform pan. Bake until golden brown, 10 to 12 minutes. Cool completely on a wire rack, about 30 minutes.

3

Bring a large pot of water to a simmer over medium-low heat.

4

For the filling: In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium speed until no lumps remain, about 2 minutes. Add the sour cream, sugar, flour, and salt. Beat until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl.

5

Add the eggs one at a time and beat on low speed until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla, lime zest, and juice.

6

Pour the filling into the springform pan and place it into a large roasting pan. Place both pans into the oven and quickly pour the hot water into the roasting pan so that it comes about halfway up the foil-wrapped springform pan.

7

Bake for 1 hour 20 minutes to 1 hour 30 minutes or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken. Turn the oven off and crack the door. Leave the cheesecake in the oven for 15 minutes.

8

Remove the cheesecake from the water bath and carefully remove the foil. Transfer to a wire rack. Let the cheesecake continue cooling to room temperature, about 2 hours. Place in the refrigerator for at least 8 hours to chill completely.

9

For the topping: In the bowl of a stand mixer fitted with a whisk attachment, beat the cold heavy whipping cream until thickened. Add the sugar and vanilla; beat the cream on high until medium peaks form.

10

Run a thin knife along the edge of the pan before removing the sides from the pan. Top the cheesecake with the whipped cream, zest, and lime slices.

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