Key Lime Cheesecake
This cheesecake perfectly balances the richness of cream cheese with the tart acidity of key limes.
Recipe Type:: Dessert
  • 1¾ cups vanilla wafer or graham cracker crumbs
  • 5 tablespoons butter, melted
  • 3 (8 ounce) packages cream cheese, completely softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons key lime juice
  • 3 eggs
  • 2 tablespoons sour cream
  1. Preheat oven to 350°F.
  2. In a food processor, pulse wafer cookies (or graham crackers) until they are fine crumbs. Mix crumbs and butter together, and press onto bottom and halfway up the sides of a greased 8-inch springform pan.
  3. Bake crust for 5 minutes, then set aside.
  4. In large mixing bowl, combine cream cheese and sugar, beating until just smooth.
  5. Add vanilla and key lime juice and beat til just combined.
  6. Crack eggs into a measuring cup and lightly beat with a fork. Then add them to the cheesecake mixture, beating them in until just combined.
  7. Gently mix in sour cream.
  8. Pour mixture into prepared crust. (If desired, wrap outside of pan with a large sheet of aluminum foil, then place pan into a larger baking dish filled about ⅓ of the way with water. This "water bath" method prevents cracking.)
  9. Bake at 350°F for about 40-45 minutes (cheesecake should still jiggle a little in center). Turn off oven, crack open the door, and leave cheesecake inside undisturbed for 30 minutes.
  10. Remove cheesecake from oven and cool to room temperature on wire rack.
  11. Refrigerate several hours before serving.
  12. Garnish with key lime wedges.
Recipe by Pretty Hungry at