Ingredients
Scale
- 1 cup (84 g) graham cracker crumbs (about 7 crushed sheets) 🍪
- 1 tablespoon granulated sugar 🧂
- 3 tablespoons unsalted butter, melted 🧈
- 2 packages (8 oz / 226 g each) cream cheese, room temperature 🧀
- 2/3 cup (133 g) granulated sugar 🧂
- 1/3 cup (77 g) sour cream, room temperature 🥛
- 1 teaspoon vanilla extract 🌿
- 2 large eggs, room temperature 🥚
- 6 tablespoons Key lime juice (or Persian lime) 🍈
- 1 teaspoon Key lime zest, plus extra for garnish 🍋
- Whipped cream, for garnish (optional) 🍦
- Fresh Key limes or Persian limes, sliced, for garnish 🍈
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper.
- Make the crust: In a medium bowl combine graham cracker crumbs, 1 tablespoon sugar and melted butter. Mix until the crumbs are evenly moistened and the mixture resembles coarse sand.
- Press the crust mixture firmly into the bottom of the lined springform pan. Wrap the bottom and sides with two layers of heavy-duty aluminum foil to waterproof the pan for a water bath. Set aside.
- Prepare the filling: Using an electric mixer or stand mixer with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy.
- Add 2/3 cup sugar and continue beating until fully incorporated and silky, scraping down the bowl as needed.
- Mix in the sour cream and vanilla extract until smooth.
- With the mixer on low, add the eggs one at a time, mixing until just incorporated and scraping the bowl after each addition.
- Fold in the Key lime juice and zest, mixing until just combined—do not overmix. The batter should be smooth and slightly glossy.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the larger pan until it reaches about halfway up the side of the foil-wrapped pan to create a water bath.
- Bake for 70–80 minutes, or until the edges are set and the top is lightly golden while the center still has a slight jiggle. Avoid overbaking to keep the center creamy.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for about 30 minutes to reduce cracking. Then remove from the oven and cool completely on a wire rack.
- Refrigerate the cooled cheesecake for at least 4 hours, preferably overnight, until fully set.
- Before serving, garnish with whipped cream, extra lime zest and sliced limes. Slice with a hot, clean knife for neat pieces and serve chilled.