Key Lime Cheesecake Recipe: A Deliciously Tart Dessert

Ingredients

• 1.5 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 24 ounces cream cheese, softened
• 1 cup white sugar
• 1 tablespoon grated lime zest
• 1 tablespoon cornstarch
• 3 large eggs
• 0.67 cup key lime juice

Instructions

1. Get all of your ingredients together.
2. Mix graham cracker crumbs and melted butter. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Then, chill in the refrigerator while you prepare the creamy filling.
3. Preheat your oven to 300 degrees F (150 degrees C). Place a shallow pan filled with hot water on the lower rack to prevent cracking during baking.
4. For the filling: In a large bowl, use an electric mixer to beat cream cheese, granulated sugar, fresh lime zest, and cornstarch until the mixture is completely smooth and fluffy. Add the eggs one at a time, mixing until just combined. Gently mix in the Key lime juice on low speed.
5. Finish mixing by hand to avoid overbeating, which can cause cracks during baking. Pour the cheesecake batter carefully into the prepared graham cracker crust.
6. Bake in the preheated oven for 55 to 65 minutes, or until the cheesecake is set. Once baked, turn off the oven and let the cheesecake rest inside with the door slightly ajar (at least 4 inches open) for 30 minutes. Then, remove from the oven.
7. Refrigerate the Key lime cheesecake for a minimum of 8 hours, or ideally overnight, and it can be stored for up to 3 days.

Nutrition

• Calories: 382 kcal
• Fat Content: 28 g
• Fiber Content: 0 g
• Sugar Content: 20 g
• Sodium Content: 290 mg
• Protein Content: 7 g
• Cholesterol Content: 124 mg
• Carbohydrate Content: 28 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g