My Favorite Key Lime Cheesecake Recipe

How to Make My Favorite Key Lime Cheesecake

1. Allow a minimum of 4 hours for the baked cheesecake to refrigerate and set before serving.
2. Temper 32 ounces (approximately 4 cups) of Philadelphia cream cheese until room temperature is reached.
3. Grate the outer green peel from enough key limes to yield 1/2 teaspoon of zest, plus additional zest for garnish (about 3-4 limes). Use the finest shred grate of a cheese grater to produce fine zest flakes.
4. Squeeze enough key limes to yield 1 cup of juice (about 8-10 limes).
5. Preheat oven to 375°F (190°C) with one oven rack in the center position and another in the lowest position.
6. Melt 4 tablespoons (1/2 stick) of unsalted butter in a microwave-safe dish for about 40 seconds.
7. Process enough Nilla wafers cookies in a food processor to yield 2 cups of crumbs (approximately 20-24 cookies).
8. Add 1 tablespoon of granulated sugar to the food processor.
9. Pour the melted butter mixture through the processor feeder tube while the processor is running.
10. Process the mixture until thoroughly combined.
11. Reserve a few teaspoons of the crumb mixture for garnish, if desired.
12. Press the crumb mixture into a 9-inch or 10-inch springform pan. Lightly spread the mixture evenly into the bottom of the pan to approximately 1/4-inch thickness, then partway up the sides of the pan.
13. Bake the crust at 375°F (190°C) on the center rack for 5 minutes.
14. Remove the springform pan from the oven and set aside. Leave the oven on at 375°F (190°C).
15. In a large mixer bowl, add 32 ounces (approximately 4 cups) of tempered cream cheese, 1 1/4 cups of granulated sugar, 1/4 cup of all-purpose flour, and 1/2 teaspoon of fresh key lime zest.
16. Whip with a mixer on medium speed until blended.
17. Pour in 1 cup of freshly squeezed key lime juice and 1 tablespoon of pure vanilla extract while mixing on the lowest speed.
18. Mix in 1 cup of real sour cream.
19. Gradually add 1 package (3.4 ounces) of Jell-O vanilla instant pudding mix while mixing on high speed until well blended and lump-free.
20. Beat 4 large eggs in a separate bowl, then add to the mixture, beating on the lowest speed until blended, without over-mixing or creating air bubbles.
21. Carefully pour the cheesecake batter into the springform pan containing the crust mixture.
22. Smooth the mixture in swirls from the edges of the pan to the center until level, using a flexible spatula.
23. Bake the cheesecake at 375°F (190°C) for 15 minutes.
24. Reduce the oven temperature to 260°F (127°C).
25. Continue baking the cheesecake for 1 hour for a 10-inch pan, or 1 hour and 7 minutes for a 9-inch pan.
26. Carefully remove the cheesecake from the oven.
27. Gently run a sharp knife around the edges of the cheesecake in the springform pan to loosen.
28. Leave the cheesecake in the springform pan and allow to cool completely on a wire rack.
29. Refrigerate the cheesecake in the springform pan for at least 4 hours to set.
30. Carefully remove the side of the springform pan.
31. Sprinkle a light border of cookie crumbs on the cheesecake.
32. Top with a dollop of fresh whipped cream.
33. Garnish each serving with a pinch of finely grated fresh key lime zest and/or a fresh key lime twist, if desired.
34. Serve and enjoy!