Key Lime Cheesecake

 

Ingredients:

For the Crust:

* 2cups Graham Cracker Crumbs

* 1/3cup Granulated Sugar

* 6-8tbsp Unsalted Butter, melted

For the Cheesecake Filling:

* 4 + 1/2 packages of Creamcheese (8oz packages)

* 1 + 1/4cups Granulated Sugar

* 2tsp Vanilla extract 

* 2tsp Lemon zest

* 5 Eggs + 2 Egg yolks

* 1/4cup Whipping Cream 

* 1/3cup Key Lime Juice

For the Topping:

* 1cup Whipping Cream 

* 2tbsp Confectioners Sugar

* 1tsp Vanilla Extract 

* Zest of two Lemons 

Directions:

1. Preheat oven to 350degrees. Line and spray a 9" springform pan with cooking spray. Set aside. 

Optional: you can make two 6" cakes instead of one 9" cake

2. Combine the graham cracker crumbs, suagr and melted butter, in a bowl, and mix well with a fork, to combine. Transfer to the prepared pan(s), and press down with the back of the spoon. Cover the outside of the springform pans with foil (you will be baking the cheesecakes in a water bath). 

3. Bake at 350degrees, for 10 minutes. Leave on wire rack to cool until the cheesecake filling is made. Reduce the oven heat to 300degrees. 

4. To make the cheesecake filling, add the creamcheese to the bowl of a stand mixer (with paddle attachment), and beat on low until creamy and fluffy (2-3 minutes). 

5. Add in the sugar, lime zest, and vanilla and beat on medium speed until fully combined. Scrape the bottom and sides of the bowl as you beat, to ensure all the creamcheese is fully mixed. 

6. Turn beater speed to low, and add in the eggs and yolks, one at a time, and beat on low. Scraping sides and bottom of the bowl as you go. 

7. Add in the whipped cream and beat on low, until mixed. Then add the lime juice and fold it in to the mixture by hand (do not beat with stand mixer).

8. Transfer the mixture to the springform pan, and tap the pan gently on the counter once or twice, to release any air. Boil water in a kettle (for the water bath). 

9. Place the springform pan with the cheesecake filling (bottom of pan covered with foil), on a deep tray. Once the water has boiled, place the tray with the cheesecake in the oven. Pour the hot water around the springform pan onto the tray. Bake at 300degrees for 1hour and 15minutes (or 5-10 minutes longer if you feel the cake needs it). The cheesecake is ready when it is baked on the sides and slightly jiggly in the middle. DO NOT TAKE THE CHEESECAKE OUT OF THE OVEN ONCE BAKED. 

10. Once ready, turn off the oven, and place a wooden spoon in the door, leaving it adjar. Let the cheesecake cool for 30 minutes in the oven. 

11. After 30 minutes, take the cheesecake out and place on a wire rack to cool fully. Once fully cooled, place the springform pan in the refrigerator overnight (minimum of 8 hours). 

12. To serve the cheesecake, whip the whipping cream, vanilla and confectioners sugar with a stand mixer (with whisk attachment), until stiff peaks form. Transfer to a piping bag. 

13. Unmold the cheesecake at this time and place on a cake plate of your choice. Pipe the whipped topping on at this time. Garnish with lime zest. Cut and serve. 

 

On   @sugarandspiceathome  &@sugarandspiceathome