Key Lime Cheesecake

INGREDIENTS:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3 packages (24 ounces) cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1/2 cup key lime juice
• 1 tablespoon key lime zest
• 1 teaspoon vanilla extract

FOR THE CRUST:

1. Preheat your oven to 325°F (163°C).
2. In a bowl, combine graham cracker crumbs and melted butter until the crumbs are evenly coated.
3. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
4. Bake the crust for 10 minutes, then let it cool while preparing the filling.

FOR THE FILLING:

1. In a large mixing bowl, beat the cream cheese and sugar until smooth.
2. Add eggs one at a time, beating well after each addition.
3. Mix in sour cream, key lime juice, key lime zest, and vanilla extract until the filling is creamy and well combined.
4. Pour the filling over the crust in the springform pan.

BAKING:

1. Bake in the preheated oven for 50-60 minutes or until the center is set and the top is lightly browned.
2. Allow the cheesecake to cool in the oven with the door ajar for about an hour.
3. Chill in the refrigerator for at least 4 hours or overnight before serving.

TIPS & TRICKS:

• To prevent cracks in your cheesecake, avoid overmixing the batter and don’t overbake. Use a water bath for added moisture during baking.
• For a zestier flavor, add more key lime juice or zest according to your preference.
• Allow the cheesecake to come to room temperature before serving for the best taste and texture.

SERVING SUGGESTIONS:

• Garnish with whipped cream, slices of key lime, or a sprinkle of additional zest.
• Serve chilled for a refreshing treat.

STORING LEFTOVERS:

• Cover the cheesecake with plastic wrap or aluminum foil and store it in the refrigerator for up to 4-5 days.

FREEZING CHEESECAKE:

• Yes, cheesecake can be frozen. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw it in the refrigerator before serving.