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Key Lime Cheesecake

Key Lime Cheesecake
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Calories 360 cals
Total Fat 27 g
Cholesterol 133 mg
Dietary Fiber 0 g
Sodium 200 mg
Protein 5 g
Total Carbohydrate 23 g
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Prep Time: 15 Minutes

Time to Table: 9 Hours 35 Minutes

Serves: 12

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1 cup , plus 1 tablespoon sugar, divided
  • 1/4 cup butter, melted
  • 2 8-ounce packages cream cheese, softened
  • 1 1/4 cup Daisy Sour Cream
  • 1/2 teaspoon vanilla
  • 2 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 3 eggs
  • 1/2 cup Key lime juice
  • 3/4 cup whipping cream
  • 2 tablespoons powdered sugar

Directions

Heat the oven to 325 degrees. Grease a 9-inch spring-form pan with butter. Wrap the pan in a square of foil to catch any drips. Set a shallow pan with 1 inch of hot water on the bottom oven shelf. In a medium bowl, combine the graham cracker crumbs, 1 tablespoon sugar, and melted butter. Stir until mixed well. Press the crumb mixture onto the bottom and 1/2-inch up the sides of the spring-form pan; bake for 6 to 8 minutes or until lightly browned. Remove from oven and cool while preparing filling. In a large bowl, beat the cream cheese, 1 cup sour cream, 1 cup sugar and vanilla at medium speed until smooth and creamy. Beat in the flour and salt until mixed. Add the eggs on at a time, beating after each addition just until mixed. Mix in the lime juice on low speed just until mixed. Carefully pour the filling into the pan on top of the prebaked crust. Set the cheesecake on the shelf just above the pan of hot water. Bake the cheesecake for 50 to 60 minutes or until the center is set. Turn the oven off, but leave cheesecake inside with the door partway open. Let the cheesecake stand for 30 minutes in the oven. Remove from oven and run knife around the edge of the pan to loosen; leaving the ring in place. Cool the cheesecake at room temperature (at least one hour). Cover loosely and refrigerate for 8 hours or overnight. Remove the ring and slice to serve. Serve each piece with whipped cream. Whipped cream: Whip the whipping cream with the powdered sugar until stiff. Beat in 1/4 cup sour cream until mixture is thick. Pipe mounds of topping on each serving of cheesecake. Store covered in refrigerator. *If Key limes are unavailable, Persian limes may be used.

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