Key Lime Cheesecake
Makes 10-12 servings
Ingredients
Crust
- 1¼ cups graham cracker crumbs
- 1 cup sweetened coconut
- 6 tbsp unsalted butter, melted
Cheesecake Batter
- 16 oz cream cheese (2 packages), room temperature
- 1¼ cups sugar
- 4 large eggs
- 1½ cups sour cream
- ½ cup + 3 tbsp lime juice (8 key limes or 4 regular limes)
- 1 tsp vanilla extract
- zest of one lime
Topping
- 1 cup heavy whipping cream
- 2-3 tbsp confectioner’s sugar
- 1 tsp vanilla extract
- toasted coconut
- lime zest
How-to
For Crust
- Preheat oven to 350º and toast the one cup of coconut (plus additional if using for garnish) for 5-7 minutes
- Cover the bottom and sides of an 9" springform pan with foil and coat with nonstick spray
- In a food processor, pulse the graham cracker crumbs and the toasted coconut
- Add the melted butter and pulse
- Press crumbs evenly on the bottom and up the sides of the prepared pan
- Bake for 10-15 minutes. Cool the crust for 5 minutes before adding the filling
For Filling
- In a mixing bowl (preferably a stand mixer fitted with a paddle attachment) combine the cream cheese and the sugar and beat until smooth
- Add the eggs slowly, one at a time on low speed and mix in thoroughly. Add sour cream and mix
- Pour in the lime juice, zest and vanilla extract and mix until combined
- Pour mixture into the cooled crust
- Place the cheesecake in a roasting pan or on a rimmed baking sheet, place in the oven and fill the pan with hot water, about ¼ of the way up the side of the springform pan. This is your water bath and will prevent the cheesecake from drying out or cracking when it is baking
- Bake the cheesecake for 45-60 minutes (oven temperatures may vary) until almost firm in the center
- Remove and allow to cool to room temperature, about 15 minutes. Place in the refrigerator to cool for at least 5-6 hours
For Topping
- With a hand mixer or stand mixer fitted with the whip attachment, combine the heavy whipping cream, confectioners sugar and vanilla extract and whip to stiff peaks
- Pipe or dollop whipped cream decoratively on the top of the cooled cheesecake
- Sprinkle the top with toasted coconut and lime zest
- Slice and ENJOY!!