Ingredients for Easy Key Lime Cheesecake
- 16 ounces (2 packages) Philadelphia Cream Cheese
- 1 cup granulated sugar
- 2 tablespoons key lime zest
- Fresh Lime Juice
- 1 teaspoon vanilla extract
- 4 large eggs
- Graham Cracker Pie Crust
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How to Make Easy Key Lime Cheesecake
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 16 ounces (2 packages) of Philadelphia Cream Cheese with 1 cup of granulated sugar until smooth and creamy.
- Add 2 tablespoons of key lime zest and 1/2 cup of key lime juice. Beat until well combined.
- Beat in 1 teaspoon of vanilla extract.
- Add 4 large eggs one at a time, mixing until just combined after each addition. Do not overmix.
- Pour the batter into your prepared graham cracker crust (see notes for crust recipe).
- Place the cheesecake in a larger baking pan and pour enough hot water into the pan to come halfway up the sides of the cheesecake pan (this creates a water bath for even baking).
- Bake for 40-45 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for another 30 minutes.
- Remove the cheesecake from the oven and water bath and let it cool completely on a wire rack.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to set completely.
- Garnish with whipped cream and lime slices before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
91g
Fat
71g
Carbs
10g
