Key Lime Cheesecake Recipe

[Kiriya Ubuyashiki]

Hey there! I tried making this Key Lime Cheesecake just yesterday, and it was absolutely amazing. It's got that perfect tangy kick and creamy texture that's sure to impress. If you love a refreshing dessert, this one’s a must-try! It’s easy to whip up and makes any occasion feel special.

Ingredients:

• 1 ½ 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
• ⅔ cup key lime juice

Directions:

1. Mix the graham cracker crumbs with melted butter. Press this mixture into the bottom and halfway up the sides of a 9-inch springform pan. Chill in the fridge while you prepare the filling.
2. Preheat your oven to 300°F (150°C). Place a shallow pan half-filled with hot water on the lower rack to help prevent cracking.
3. For the filling: Beat together the cream cheese, sugar, lime zest, and cornstarch in a large bowl until smooth and fluffy. Add the eggs one at a time, mixing just until blended. Pour in the Key lime juice while mixing on low. Finish mixing by hand, being careful not to overbeat, as this can cause cracks in the cheesecake. Pour the batter into the prepared crust.
4. Bake for 55 to 65 minutes, or until the cheesecake is set.
5. Turn off the oven and let the cheesecake cool inside with the oven door slightly open for about 30 minutes. Once cooled, remove it from the oven.
6. Chill the cheesecake in the refrigerator for at least 8 hours or overnight. It keeps well for up to 3 days.

Hope you enjoy making this as much as I did. It’s a total hit and perfect for any dessert lover. Enjoy! ​