Key Lime Pie Cheesecake

Key lime pie cheesecake is definitely one of my favorite cheesecakes! I must admit I do not make it very often, but when I do!! Cheesecake beware you will not last very long! The smell, the taste and the texture, I LOVE it all. Topped with some fresh vanilla whipped cream!! You have the perfect summer dessert to impress your people and guess what??? It is super easy to make!!! I promise you will not regret trying this cake!

Prep : 20 mins / Bake : 1h15 mins / Total 1h30 mins

Servings : 9″ cake

Ingredients

2 x 8-ounce bricks Cream Cheese, room temperature
1 cup granulated sugar
1/2 cup key lime juice or lime juice
1/2 cup thick cream or plain yogurt, at room temperature
1 teaspoon pure vanilla extract
3 large eggs, at room temperature
1 tbsp vanilla extract
1 tbsp cornstarch mixed with 2 tbsp water

Vanilla whipped cream

Instructions

  1. Crust: Preheat the oven to 350ºF.
  2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
  3. Bake this for 5 minutes, then cool. Brush the sides of the pan with a little melted butter.
  4. For the cheesecake: increase the oven temperature to 400ºF.
  5. Beat the cream cheese & butter until light and fluffy.
  6. Add the sugar a little at a time, and scraping the sides and bottom of the bowl often.
  7. Mix in the cornstarch/water and vanilla extract.
  8. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
  9. Still on low speed, beat in cream then add the key lime or lime juice.
  10. Poor this over the cooled crust.
  11. Bake the cheesecake for 45-60 minutes at 400ºF and then reduce the oven temperature to 350ºF and bake for 15-20 more minutes. You can tell that the cake is ready when it is no longer giggly in the center and a toothpick comes out clean.
  12. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours or before slicing and serving. If you need it to cool faster, simply store in fridge.
  13. Decorate with my Vanilla Whipped cream Topping

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