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Key Lime Cheesecake

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A refreshing and tangy Key Lime Cheesecake with a creamy filling and a crunchy graham cracker crust, perfect for summer gatherings.

Ingredients

Scale
  • 3 cups graham cracker crumbs
  • 1/2 cup sugar
  • 12 tbsp unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 14 ounces sweetened condensed milk
  • 1 tsp vanilla extract
  • 3/4 cup Key lime juice
  • 1 tbsp lime zest
  • 2 tbsp flour
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 tbsp vanilla extract
  • 2 cups heavy cream

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine graham cracker crumbs and 1/2 cup sugar in a large bowl.
  3. Pour melted butter into the crumb mixture, stirring until evenly moist.
  4. Press mixture into the bottom of a 9-inch springform pan firmly.
  5. Bake for 8-10 minutes until set, then cool.
  6. In a large bowl, beat 24 ounces of cream cheese until smooth.
  7. Add 1 cup sugar and mix well.
  8. Incorporate eggs one at a time, mixing after each addition.
  9. Pour in sweetened condensed milk and 1 tsp vanilla extract, blending until smooth.
  10. Stir in Key lime juice, lime zest, and 2 tbsp flour until just combined.
  11. Pour cheesecake mixture over the cooled graham cracker crust.
  12. Bake for 55-60 minutes or until center is set but slightly jiggly.
  13. Turn off the oven and let cheesecake cool for 1 hour in the oven.
  14. Refrigerate for at least 4 hours or overnight to fully set.
  15. For whipped cream, in a medium bowl, beat 8 ounces cream cheese until smooth.
  16. Add 1 cup powdered sugar and 1 tbsp vanilla extract, mixing until combined.
  17. Mix in 2 cups heavy cream, whipping until stiff peaks form.
  18. Spread whipped cream over chilled cheesecake before serving.

Notes

For people with diabetes, consider using sugar substitutes like Stevia or Monk Fruit.

Nutrition

Find it online: https://www.glutenfreez.com/key-lime-cheesecake/