Key Lime Cheesecake
Ingredients
- 5 tbsp butter, melted
- 2 cup sugar, plus 2 tbsp
- 1 cup graham cracker crumbs
- 1 envelope unflavored gelatin
- 0.8 cup key lime juice
- 4 eggs, at room temperature
- 2 egg yolks, at room temperature
- 2 tbsp grated key lime zest
- 1 lb cream cheese, at room temperature
- 2 egg whites, at room temperature
- 2 cup sweetened whipped cream
Instructions
- 1
Mix melted butter, 2 tablespoons sugar, and graham cracker crumbs. Press into the bottom of a 9-inch springform pan. Refrigerate.
- 2
Dissolve gelatin in 1/4 cup cold water. In a double boiler, whisk key lime juice, eggs, egg yolks, lime zest, and 1 cup sugar until thick and heated through, about 8 minutes. Stir in gelatin.
- 3
Beat the cream cheese until smooth. Fold in the lime-egg mixture.
- 4
Beat egg whites with remaining sugar to stiff peaks. Fold gently into the cream cheese mixture.
- 5
Pour filling over the graham cracker crust. Refrigerate for at least 4 hours until firm.
- 6
Top with sweetened whipped cream and garnish with candied lime zest and fresh mint before serving.
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