Desserts

Key Lime Cheesecake Recipe

Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1/2 cup key lime juice
- 1 tbsp key lime zest
- 1 tsp vanilla extract
- 1/4 cup sour cream

Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Zester

Step-by-step instructions:

1. Preheat the oven to 325°F (162°C).

2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well.

3. Press the mixture onto the bottom of the springform pan, making sure it is evenly distributed.

4. Bake the crust for 10 minutes or until lightly browned. Remove from the oven and let it cool.

5. In another mixing bowl, beat the cream cheese and 1 cup granulated sugar until smooth.

6. Add the eggs one at a time, beating well after each addition.

7. Mix in the key lime juice, key lime zest, vanilla extract, and sour cream until well combined.

8. Pour the mixture into the cooled crust.

9. Bake the cheesecake for 45-50 minutes or until the center is almost set.

10. Remove from the oven and let it cool to room temperature.

11. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.

12. Once chilled, remove the cheesecake from the springform pan and slice into desired portions.


Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 325°F (162°C)
Serving size:
8-10 servings

Nutritional information:
Calories per serving: 550
Total fat: 40g
Saturated fat: 23g
Cholesterol: 190mg
Sodium: 350mg
Total carbohydrates: 43g
Dietary fiber: 0g
Sugars: 34g
Protein: 8g

Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Granulated sugar can be substituted with brown sugar or honey.
- Key lime juice and zest can be substituted with regular lime juice and zest.

Variations:
- Add a layer of whipped cream on top of the cheesecake before serving.
- Top the cheesecake with fresh sliced strawberries or blueberries.
- Add a tablespoon of tequila to the mixture for a margarita-inspired cheesecake.

Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps in the mixture.
- Use a zester to get the key lime zest finely grated.
- Let the cheesecake cool to room temperature before refrigerating to avoid condensation on the surface.

Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.

Reheating instructions:
Serve the cheesecake chilled.

Presentation ideas:
Serve the cheesecake on a cake stand or plate. Garnish with lime slices or whipped cream.

Garnishes:
- Lime slices
- Whipped cream
- Fresh berries

Pairings:
- A glass of iced tea or lemonade
- A cup of coffee or tea

Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad

Troubleshooting advice:
- If the cheesecake cracks on the surface, it may have been overcooked or cooled too quickly. To prevent this, let the cheesecake cool to room temperature before refrigerating.

Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils thoroughly before and after handling food.

Food history:
- Key lime pie originated in the Florida Keys in the early 20th century.
- Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games.

Flavor profiles:
- Tangy and sweet with a creamy texture.

Serving suggestions:
- Serve as a dessert after a meal or at a party.

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Region: American

Taste: Creamy, Tangy, Sweet, Citrusy, Rich, tangy, creamy, citrusy, sweet, rich