Key Lime Cheesecake Fresh and Flavorful Delight

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 2 tablespoons sugar
• 16 ounces cream cheese, softened
• 1 cups granulated sugar
• 3 large eggs
• 0.5 cups sour cream
• 0.5 cups fresh key lime juice
• 1 tablespoon key lime zest
• 1 teaspoon vanilla extract
• 1 Prise whipped cream (for topping)
• 1 Prise lime slices and zest (for garnish)

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
4. In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the granulated sugar and beat until well blended.
5. Add in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
6. Mix in the sour cream, fresh key lime juice, key lime zest, and vanilla extract until everything is well incorporated.
7. Pour the cheesecake filling over the cooled crust in the springform pan.
8. Bake in the preheated oven for 50-60 minutes or until the center is set and only slightly jiggly. The edges should be slightly golden.
9. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour.
10. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.
11. Before serving, top with whipped cream and garnish with lime slices and zest.