Tangy Key Lime Cheesecake

Tangy Key Lime Cheesecake

Ingredients:

For the Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted

For the Key Lime Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
1 tablespoon cornstarch
3 large eggs
3/4 cup key lime juice
1/2 cup sour cream
1 teaspoon vanilla extract
Zest of 1 lime

Directions:

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
For the Graham Cracker Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan.
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
Add cornstarch and mix until well combined.
Add eggs, one at a time, beating well after each addition.
Stir in key lime juice, sour cream, vanilla extract, and lime zest until smooth and well combined.
Pour the cheesecake filling over the prepared crust in the springform pan.
Tap the pan gently on the counter to release any air bubbles.
Place the springform pan on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Prep Time: 20 minutes | Baking Time: 45-50 minutes | Chilling Time: 4 hours or overnight | Total Time: 5 hours 10 minutes
Calories: 380 kcal | Servings: 12 servings