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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Make the Crust
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are evenly coated.
- 3
Press into Pan
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Ensure it's evenly distributed and compact.
- 4
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 5
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing until well incorporated.
- 6
Add Remaining Ingredients
Add sour cream, key lime juice, vanilla extract, and eggs to the cream cheese mixture. Beat until the mixture is smooth and well combined. Be careful not to overmix.
- 7
Pour into Crust
Pour the filling mixture over the cooled crust in the springform pan, smoothing the top with a spatula.
- 8
Bake the Filling
Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 9
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
Topping Preparation
- 10
Prepare the Topping
Before serving, whip the cream until soft peaks form. Spread or dollop the whipped cream over the top of the chilled cheesecake.
- 11
Garnish
Sprinkle lime zest over the whipped cream for garnish. Slice and serve!
