How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sunset Key Lime Cheesecake?

You need 10 ingredients. The key ingredients include: FOR THE CRUST, 5 ounces graham crackers (22 x 2-inch square), 3/8 cup unsalted butter, melted, FOR THE FILLING AND TOPPING, and more.

Is Sunset Key Lime Cheesecake suitable as baking & desserts?

Yes, Sunset Key Lime Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Sunset Key Lime Cheesecake?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sunset Key Lime Cheesecake Recipe

Name: Sunset Key Lime Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST; 5 ounces graham crackers (22 x 2-inch square); 3/8 cup unsalted butter, melted; FOR THE FILLING AND TOPPING; 3 lbs cream cheese, at room temperature; 2 cups granulated sugar; 3 large eggs; 1/4 cup half-and -half cream; 1/4 cup key lime juice; grated zest from 1 key lime

1

FOR THE CRUST: Preheat oven to 350u00b0F.

2

Lightly grease the bottom of a 10-inch springform pan with butter. Do not grease the sides of the pan. Wrap the outside of the pan with foil to prevent leakage. In a food processor, fitted with the steel blade attachment, pulverize the graham craham crackers into crumbs. Transfer the crumbs to a mixing bowl. Add the melted butter and mix with a rubber spatula. Press the crumb mixture over the bottom of the springform pan, reaching all the way to the sides so it forms a seal against leakage. Bake for 10 minutes, remove and cook whle you make the filling; lower the heat to 325F.

3

FOR THE FILLING AND TOPPING: With an electric mixer on low speed, beat the cream cheese and sugar for 2 minutes or until soft and creamy. Add the eggs, one at a time, beating for 15 seconds between additions to make sure each one is thoroughy incorporated. Scrape down the sides of the bowl, with a rubber spatula and beat for a minute longer. With the machine running, slowly beat in in the half-and-half and then 2 tablespoons Key lime juice. Set aside 1/2 cup of the cheesecake mixture to which you should add the remaining Key lime juice and transfer this to a liquid measuring cup or pitcher.

4

FOR THE CAKE: Pour the cheesecake mixtue over the baked crust, then por a thin stream of Key Lime-boosted cheesecake mixture over the top and scatter the grated lime zest over that. With a toothpick or wooden skewer, swirl the Key lime mixture and zest into the batter the way you would marbelize a cake. Bake for 1 1/2 hours or until the mixture is set; the cake will appear to be jiggly, but will firm up upon standing.

5

TO SERVE: Remove the cake from the oven and place on a rack ro cool to room temperature in the pan. Unlock the springform and remove the cake, but leave the cake on the bottom of the pan. . Chill in the refrigerator for at least 4 hours before serving or before attempting to remove the cake from the springform bottom.

Sunset Key Lime Cheesecake

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