Keylime Cheesecake
AuthorPriyanka SivaramakrishnanDifficultyBeginnerSoft, creamy cheese with a burst of sweet and tart, like an explosion of freshness and a buttery, crumbly crust.
Pulse about 8-10 graham crackers and sugar together, mix it with melted butter. Grease the sides of the pan with some butter. Pack the crumbly crust to the bottom of the springform pan with the bottom of a measuring cup. Bake it at 350 F for about 8 minutes.
Using a handheld or stand mixer, beat the cream cheese together with the sugar, until it is mixed well, almost light and creamy.
Add in the key lime juice, lime zest, sour cream, and vanilla extract. Mix them all well together. Make sure you are satisfied with the taste and consistency before adding the eggs.
Add in the eggs, one by one, making sure each one is mixed in well with the batter before adding the next.
Pour the batter into the pan with a baked crust. Don’t worry, it doesn’t have to be completely cooled down before you add the batter.
Boil a pot of water. Keep a roasting pan (I wouldn’t recommend using glass for this,) on a rack below where the cheesecake is going to sit.
Place the cheesecake in the oven and then slowly pour the boiling water into the pan. Close the oven to trap in all that humidity and let it bake for 50-60 minutes.
Towards the end, check if it’s done by gently shaking the pan. It should still be slightly wobbly in the center, although try as much as possible not to open the oven door too many times.
Once done, let it sit in the oven, but just crack open the door a little with the help of a wooden spoon. Let it cool for about an hour. Bring it out and then let it come down to the room temperature on the counter, after which it can set in the fridge overnight, or for a minimum of four hours.
Bring it out and then let it come down to the room temperature on the counter, after which it can set in the fridge overnight, or for a minimum of four hours.
Serve cold.
Ingredients
Directions
Pulse about 8-10 graham crackers and sugar together, mix it with melted butter. Grease the sides of the pan with some butter. Pack the crumbly crust to the bottom of the springform pan with the bottom of a measuring cup. Bake it at 350 F for about 8 minutes.
Using a handheld or stand mixer, beat the cream cheese together with the sugar, until it is mixed well, almost light and creamy.
Add in the key lime juice, lime zest, sour cream, and vanilla extract. Mix them all well together. Make sure you are satisfied with the taste and consistency before adding the eggs.
Add in the eggs, one by one, making sure each one is mixed in well with the batter before adding the next.
Pour the batter into the pan with a baked crust. Don’t worry, it doesn’t have to be completely cooled down before you add the batter.
Boil a pot of water. Keep a roasting pan (I wouldn’t recommend using glass for this,) on a rack below where the cheesecake is going to sit.
Place the cheesecake in the oven and then slowly pour the boiling water into the pan. Close the oven to trap in all that humidity and let it bake for 50-60 minutes.
Towards the end, check if it’s done by gently shaking the pan. It should still be slightly wobbly in the center, although try as much as possible not to open the oven door too many times.
Once done, let it sit in the oven, but just crack open the door a little with the help of a wooden spoon. Let it cool for about an hour. Bring it out and then let it come down to the room temperature on the counter, after which it can set in the fridge overnight, or for a minimum of four hours.
Bring it out and then let it come down to the room temperature on the counter, after which it can set in the fridge overnight, or for a minimum of four hours.
Serve cold.