Description
A tangy and sweet cheesecake with a graham cracker crust and a creamy key lime filling.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup key lime juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press mixture firmly into the bottom and up the sides of the prepared pan. Bake for 10 minutes. Remove from oven and let cool.
- In a large bowl, beat cream cheese until smooth. Gradually beat in sweetened condensed milk until well combined.
- Stir in key lime juice, vanilla extract, and salt. Pour filling into the cooled crust.
- Bake for 35-40 minutes, or until the center is almost set. The edges should be slightly puffed.
- Remove from oven and let cool in the pan on a wire rack for 15 minutes. Run a knife around the edge of the pan before releasing the springform.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Before serving, beat heavy cream and powdered sugar together until stiff peaks form. Spread or pipe whipped cream over the cheesecake.
Notes
- For best results, use fresh key lime juice.
- Ensure all ingredients are at room temperature for a smooth filling.
- Do not overbake the cheesecake, as it will continue to set as it cools.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 40g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Keywords: cheesecake, key lime, dessert, baking, citrus