Ingredients
Scale
- 2 cups (230g) crushed graham cracker crumbs (from 15 full sheets)
- 3 Tbsp (39g) granulated sugar
- 1/2 cup (113g) salted butter, diced into 1 Tbsp pieces and melted
- 1 cup + 2 Tbsp (236g) granulated sugar
- 1 Tbsp (8g) cornstarch
- 3 (8 oz) pkgs. cream cheese, softened (not melted)
- 4 large eggs
- 2/3 cup (160g) sour cream
- 1/3 cup (80ml) heavy cream
- 1/2 cup (120ml) fresh lime or key lime juice
- 1 1/2 tsp vanilla extract
- 1 cup (235ml) heavy cream
- 2 1/2 Tbsp (33g) granulated sugar
- Fresh raspberries or sliced strawberries, lime wedges, lime zest, and fresh mint (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare a springform pan.
- Mix graham cracker crumbs, sugar, and melted butter; press into pan.
- Bake crust for 10 minutes and cool.
- Lower oven temperature to 325°F (160°C).
- Whisk sugar and cornstarch; beat cream cheese until smooth.
- Add sugar mixture, eggs one at a time, then sour cream, heavy cream, lime juice, and vanilla.
- Pour filling into cooled crust.
- Prepare water bath and bake for 60-65 minutes until slightly jiggly.
- Cool at room temperature, then refrigerate for at least 8 hours.
- Whip heavy cream with sugar until stiff peaks form and garnish cheesecake.
Notes
Use room temperature cream cheese for best results.
Gentle mixing prevents cracks in the cheesecake.
Fresh key limes are recommended for an authentic flavor.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 22
- Sodium: 250
- Fat: 24
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 100