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Amazing key lime cheesecake: 1 creamy secret

key lime cheesecake
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This is the ultimate, creamy, and tangy Key Lime Cheesecake recipe. We planned every step to ensure a velvety texture and intense citrus flavor. You can make this baked version or follow our simple notes for a quick no-bake option. It is a perfect project for your kitchen portfolio.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh key lime juice (about 10-12 limes)
  • 1 tablespoon key lime zest

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool completely.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides.
  4. Gradually beat in the 1 1/2 cups of sugar until well combined.
  5. Add the eggs one at a time, mixing just until each is incorporated. Do not overmix.
  6. Stir in the vanilla extract, key lime juice, and key lime zest by hand until just blended.
  7. Pour the filling over the cooled crust.
  8. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
  9. Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Turn off the oven and let the cheesecake cool in the oven with the door propped open for 1 hour.
  11. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, but preferably overnight, before serving.

Notes

  • For a No-Bake Version: Omit eggs and baking steps. Whip 1 cup of heavy cream to stiff peaks. Beat cream cheese with sugars, juice, and zest. Gently fold in the whipped cream. Press crust into the pan and spread filling on top. Chill for at least 6 hours until firm.
  • Use fresh key lime juice for the best zesty flavor. Bottled juice changes the final taste.
  • If you do not have a springform pan, you can use a regular 9-inch cake pan, but cooling and removal will be harder.

Nutrition

Find it online: https://tasteportfolio.com/key-lime-cheesecake-recipe-creamy-tangy/