Philadelphia Lime Cheesecake Recipe

Easy Key Lime Cheesecake no bake! {VIDEO} The Recipe Rebel

WebApr 25, 2024 · Instructions. Combine graham crumbs and butter and press firmly into the bottom of an 8″ or 9″ springform pan and …

1. Combine graham crumbs and butter and press firmly into the bottom of an 8" or 9" springform pan and about 1" up the sides.
2. In a large bowl, beat cream cheese with an electric mixer until smooth.
3. Add 1 1/2 cups sugar, lime juice, lime zest and vanilla and beat until smooth.
4. Whip the cream in a separate bowl with an electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture carefully so you do not deflate it. Taste and adjust the sweetness if necessary.

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Key Lime Cheesecake Recipe Sally's Baking Addiction

WebApr 16, 2020 · Press the mixture into a 9-inch springform pan. Here’s a tip: use the bottom of a measuring cup to pack the crust in tightly! Pre-bake …

1. Adjust the oven rack to the center position, with a lower oven rack in place for the water bath described in step 5, and preheat oven to 350°F (177°C).
2. If your graham crackers aren’t crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in sugar and melted butter until combined. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 minutes. Remove from the oven and allow crust to slightly cool as you prepare the filling.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the lime juice, sour cream, vanilla extract, and lime zest then beat on medium-high speed until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
4. Pour cheesecake batter into warm crust. Use a rubber spatula or spoon to smooth it into an even layer.

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