Key Lime Cheesecake

10–12 servings

10 hrs 30 min (mostly chilling)

A tangy key lime cheesecake with a buttered graham cracker crust, baked in a water bath, topped with whipped cream and candied lime.

prepPreheat oven to 325°F / 163°C
prepWrap heavy-duty foil around bottom and sides of 9-inch springform pan
prepSpray inside of pan lightly with nonstick cooking spray
prepBring large pot of water to simmer over medium-low heat
2 cups / 475 ml graham cracker crumbs	Mix crust, press into pan	Bake crust 325°F / 163°C, 10–12 min	Cool crust on rack, 30 min		Pour filling into crust, set in water bath	Bake 325°F / 163°C, 80–90 min until set	Turn off oven, crack door, rest 15 min	Remove from water bath, cool to room temp	Chill 8 hrs or overnight	Remove pan sides, top with cream & garnish
1/2 cup / 120 ml unsalted butter, melted
2 tbsp granulated sugar
1/4 tsp kosher salt
4 (8-oz / 225 g) packages cream cheese, room temperature	Beat cream cheese until smooth	Beat in sour cream, sugar, flour & salt	Beat in eggs one at a time on low	Stir in vanilla, lime zest & juice
1/2 cup / 120 ml sour cream, room temperature
1 1/4 cups / 250 g granulated sugar
2 tbsp all-purpose flour
1/2 tsp kosher salt
4 large eggs, room temperature
1 tbsp vanilla extract
2 tsp key lime zest or lime zest
1/3 cup / 80 ml key lime juice
3/4 cup / 180 ml heavy whipping cream	Whip cream until thickened	Beat in sugar & vanilla to medium peaks
3 tbsp granulated sugar
1/2 tsp vanilla extract
Key lime zest or lime zest, to garnish
Key lime slices, to garnish

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