Ingredients for Cheesecake Factorykey Lime Cheesecake By Todd Wilbur
- Graham Cracker Crumbs
- Butter
- 1 ½ cups granulated sugar
- 3 (8 ounce) packages cream cheese, softened
- Vanilla
- Lime Juice
- 4 large eggs
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How to Make Cheesecake Factorykey Lime Cheesecake By Todd Wilbur
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in eggs one at a time, then stir in sour cream, key lime juice, and zest. Mix until well combined.
- Pour batter into the prepared springform pan.
- Bake for 85 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cool, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
- Before serving, carefully remove the sides of the springform pan. Top with whipped cream and key lime slices (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
141g
Fat
109g
Carbs
15g
