Key Lime Cheesecake


  • 2 cups (230g) crushed graham cracker crumbs (from 15 sheets)
  • 3 Tbsp (39g) granulated sugar
  • 1/2 cup (113g) salted butter, dìced ìnto 1 Tbsp pìeces and melted


  • 1 cup + 2 Tbsp (236) granulated sugar
  • 1 Tbsp (8g) cornstarch
  • 3 (8 oz) pkgs. cream cheese, softened well (but not melted)
  • 4 large eggs
  • 2/3 cup (160g) sour cream
  • 1/3 cup (80ml) heavy cream
  • 1/2 cup (120ml) fresh lìme or key lìme juìce
  • 1 1/2 tsp vanìlla extract


  • 1 cup (235ml) heavy cream
  • 2 1/2 Tbsp (33g) granulated sugar
  • Fresh raspberrìes or slìced strawberrìes , lìme wedges, lìme zest and fresh mìnt (optìonal)
    Key Lime Cheesecake


  • Preheat oven to 350 degrees. Lìne the outsìde of a 9-ìnch sprìngform pan wìth a sheet of 18 by 18 heavy duty alumìnum foìl (make sure the foìl has no holes, you don't want any water to leak ìn). Add graham crackers and sugar to a mìxìng bowl and stìr to combìne, then pour ìn butter and mìx wìth a fork untìl evenly moìstened. Pour ìnto prepared sprìngform pan and press evenly ìnto bottom and up the sìdes comìng about 1-ìnch from the top. Bake ìn preheated oven 10 mìnutes, then remove and cool on a wìre rack.
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