Ingredients
Scale
- 14 full sheets graham crackers (about 2 scant cups crumbs)
- 3 tablespoons granulated sugar
- 8 tablespoons unsalted butter, melted
- 4 (8 oz.) packages cream cheese, very soft (full fat recommended)
- 1 cup + 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 cup sour cream, at room temperature
- 1/2 cup key lime juice, at room temperature
- 1 teaspoon key lime zest (or regular lime zest)
- 1 1/2 teaspoons vanilla extract
- 4 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon unflavored gelatin (optional)
- 1 1/2 tablespoons water (optional)
- 1 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh raspberries
- Sliced strawberries
- Lime wedges
- Lime zest
- Fresh mint
Instructions
- Preheat oven to 325°F and prepare a water bath.
- Make graham cracker crust and bake for 10 minutes; let cool.
- Wrap springform pan in aluminum foil.
- Beat cream cheese, then add sugar and cornstarch.
- Incorporate sour cream, key lime juice, lime zest, and vanilla.
- Add eggs one at a time, mixing gently.
- Pour batter into the cooled crust and tap to release air bubbles.
- Place pan in a roasting pan with boiling water and bake for 65-85 minutes.
- Allow to cool in the oven for 60 minutes, then refrigerate overnight.
- Prepare whipped cream if desired and serve with toppings.
Notes
Ensure all ingredients are at room temperature for better mixing.
Avoid overbeating eggs to prevent cracks in the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 18
- Sodium: 305
- Fat: 21
- Saturated Fat: 13
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 6
- Cholesterol: 85