Ingredients
Method
- Line the bottom and sides of a 9-inch springform pan with parchment paper and set aside. Preheat the oven to 325°F (175°C).
To Make the Crust
- In a medium bowl, combine the crust ingredients: graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix well until fully combined.
- Press the mixture firmly into the bottom and sides of the prepared pan. Bake for 8–10 minutes. Let it cool completely before adding the filling.
- For a quick no-bake option, chill the crust in the refrigerator for 20–30 minutes
To Make the Cheesecake Filling
- In a stand mixer bowl—or a large bowl if using a hand mixer—beat the softened cream cheese, sour cream, and sugar until smooth and creamy.
- Add the vanilla, lime juice, and lime zest, and mix until fully combined.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture until smooth.
- Add a few drops of green gel food coloring. Don’t add too much — just a few drops are plenty, so the filling stays nice and thick without thinning out.
- Spread the filling over the crust, smoothing it evenly to the edges. Refrigerate for at least 8 hours, or for best results, 24 hours.
To Make the Whipped Cream
- Place the heavy whipping cream, powdered sugar, and vanilla in a medium bowl and beat on high speed until stiff peaks form.
- Before serving, pipe the whipped cream around the edges of the cheesecake. Garnish with fresh key lime slices and sprinkle with key lime zest.
Nutrition
Notes
“Keep in the refrigerator for 3–4 days covered, or in the freezer for 1–2 months.” Let it set completely in the fridge overnight first. Wrap it tightly—first with plastic wrap, then with aluminum foil. You can freeze the whole cake or individual slices. Thaw in the refrigerator overnight before serving.