Ingredients
Scale
- 2 cups (230g) crushed graham cracker crumbs (from 15 full sheets)
- 3 tablespoons (39g) granulated sugar
- 1/2 cup (113g) salted butter, diced into 1 Tbsp pieces and melted
- 1 cup + 2 tablespoons (236g) granulated sugar
- 1 tablespoon (8g) cornstarch
- 3 (8 oz) packages cream cheese, softened (not melted)
- 4 large eggs
- 2/3 cup (160g) sour cream
- 1/3 cup (80ml) fresh lime or key lime juice
- 1 1/2 teaspoons vanilla extract
- 1 cup (235ml) heavy cream
- 2 1/2 tablespoons (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 9-inch springform pan with aluminum foil.
- Combine graham cracker crumbs and sugar, then mix with melted butter until moistened.
- Press the crust mixture into the pan and bake for 10 minutes; let cool.
- Lower oven to 325°F (163°C) and boil water for the water bath.
- Mix sugar and cornstarch in a bowl. Blend cream cheese until smooth, add the sugar mixture.
- Add eggs one at a time, then incorporate sour cream, heavy cream, fresh lime juice, and vanilla.
- Remove air bubbles, pour batter into crust, place in a roasting pan, and add boiling water.
- Bake for 60-65 minutes until slightly jiggly in the center; cool for 1 hour and chill for 8 hours or overnight.
- Whip heavy cream and sugar to stiff peaks, then pipe onto cooled cheesecake.
- Garnish with fresh fruit and mint before serving.
Notes
Ensure cream cheese is softened for best consistency.
Use fresh lime juice for enhanced flavor.
Avoid opening the oven door during baking to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 18g
- Sodium: 270mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg