No water bath needed for this tart, sweet, and super creamy cheesecake.
It combines the flavors of the fan-favoritekey lime piewith the texture and richness of a cheesecake.
No matter where or how you serve it, youre sure to be popular.
Simply Recipes / Alison Bickel
First, a simple graham cracker crust is pressed into a 9-inch springform pan and baked.
Meanwhile, make the filling.
Scrape the cheesecake filling on the crust and bake just until set.
Simply Recipes / Alison Bickel
Let it fully cool and chill.
Finally, make some zesty whipped cream.
Itll still be incredibly deliciousjust call it lime cheesecake instead and no one will mind.
Simply Recipes / Alison Bickel
What If You Don’t Have Springform Pan?
I recommend that you use a metal pan, not a glass or ceramic one.
When using a square or rectangular pan, line it with parchment paperitll help you lift the cheesecake out!
Simply Recipes / Alison Bickel
Grease the inside of a 9-inch round springform pan with cooking spray.
Break up the graham crackers into smaller pieces and add them into a food processor.
Attach the lid and pulse about 20 times until fine even crumbs form.
Simply Recipes / Alison Bickel
Add the powdered sugar and 1/8 teaspoon salt, and pulse to combine.
In a small heatproof bowl, add the butter and microwave on high in 30-second increments until melted.
Pour the melted butter over the crumbs and pulse until fully combined.
Simply Recipes / Alison Bickel
It should look like moist sand and loosely stick together when pressed with your fingers.
Transfer the crumbs into the prepared springform pan.
If the crumbs stick to your hands, wet them with a little water.
Simply Recipes / Alison Bickel
Bake the crust until lightly browned, about 10 minutes.
Let it cool on the counter while you make the filling.
Beat on medium speed until smooth and fluffy, about 2 minutes.
Simply Recipes / Alison Bickel
(you might also do this in a medium bowl using a handheld electric mixer. )
Use a rubber spatula to scrape down the sides and bottom of the bowl.
Add the key lime juice and beat for about 30 seconds.
Simply Recipes / Alison Bickel
Scrape down the bowl again with the rubber spatula.
Scrape the cheesecake filling on top of the baked crust.
Use the rubber spatula to spread it into an even layer.
Simply Recipes / Alison Bickel
Set the pan to cool on a wire rack until it comes to room temperature, about an hour.
Transfer to the fridge and chill uncovered for at least two hours.
Add the sour cream, 1/2 teaspoon key lime zest, and vanilla.
Simply Recipes / Alison Bickel
Whisk just until stiff peaks form.
you’ve got the option to also do this in a medium bowl using a handheld electric mixer.
Remove the cheesecake from the fridge and run a small knife along the outer edges of the cheesecake.
Simply Recipes / Alison Bickel
Release and remove the springform ring.
Use a sharp chefs knife to cut the cheesecake.
For clean cuts, trigger the knife under hot tap water between slices.
Simply Recipes / Alison Bickel
Leftovers can be refrigerated, tightly covered, for up to 3 days.
The cheesecake, without the whipped cream topping, can also be frozen for up to 1 month.
The whipped cream topping can be kept in the fridge for a day or two.
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