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 large eggs
- 1/2 cup sour cream
- 1/2 cup key lime juice
- 1 tbsp key lime zest
- 1 tsp vanilla extract
- Whipped cream and lime slices for garnish
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Zester
Step-by-Step Instructions:
1. Preheat oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well and press mixture onto the bottom of a 9-inch springform pan.
3. In a separate mixing bowl, beat cream cheese and 1 cup granulated sugar until smooth. Add eggs one at a time, beating well after each addition.
4. Mix in sour cream, key lime juice, key lime zest, and vanilla extract until well combined.
5. Pour mixture over the crust and smooth the top with a spatula.
6. Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center.
7. Remove from oven and let cool to room temperature.
8. Chill in the refrigerator for at least 2 hours or overnight.
9. Before serving, garnish with whipped cream and lime slices.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Chilling time: 2 hours or overnight
Temperature:
325°F (160°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 540
Fat: 39g
Carbohydrates: 43g
Protein: 8g
Sodium: 330mg
Sugar: 34g
Substitutions for ingredients:
- Regular lime juice and zest can be used instead of key lime juice and zest.
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Regular granulated sugar can be used instead of key lime-infused sugar.
Variations:
- Add a layer of key lime curd on top of the cheesecake before chilling.
- Top with a layer of whipped cream mixed with key lime zest for added flavor.
- Use a chocolate cookie crust instead of graham cracker crust for a chocolate-key lime flavor combination.
Tips and Tricks:
- To prevent cracks in the cheesecake, avoid overmixing the batter and do not overbake.
- Use room temperature cream cheese for a smooth and creamy texture.
- Zest the key limes before juicing them to make the process easier.
- Let the cheesecake cool to room temperature before chilling to prevent condensation from forming on the surface.
Storage Instructions:
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Serve chilled.
Presentation Ideas:
Serve on a cake stand or platter and garnish with whipped cream and lime slices.
Garnishes:
Whipped cream and lime slices.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
If the cheesecake cracks, cover it with whipped cream or a layer of key lime curd to hide the imperfection.
Food Safety Advice:
Ensure that all ingredients are fresh and properly stored. Wash hands and utensils thoroughly before handling food.
Food History:
Key lime pie originated in the Florida Keys in the late 1800s. The pie is made with key lime juice, condensed milk, and egg yolks in a graham cracker crust.
Flavor Profiles:
Tangy, sweet, and creamy.
Serving Suggestions:
Serve chilled and enjoy as a refreshing dessert after a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
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Region: American
Taste: Creamy, Tart, Sweet, Citrusy, Rich, tangy, creamy, sweet, citrusy, rich