Key Lime Cheesecake excerpted from cream cheese no-bake cheesecake: From Our Simple Two-Ingredient Recipes to Our Most Viral Rainbow Unicorn Cheesecake (Sweet Sensations, Tasty Snacks, and Pleasing Pastries) by Shalean Ghitis and Stephanie Ghitis.
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Savory vs. Sweet: From Our Simple Two-Ingredient Recipes to Our Most Viral Rainbow Unicorn Cheesecake (Sweet Sensations, Tasty Snacks, and Pleasing Pastries) by
Key Lime Cheesecake
Serves 8–10. Directions:
Crust Ingredients:
1½ cups (150 g) crushed graham crackers
6 tbsp melted butter
Filling Ingredients:
32 oz (900 g) cream cheese (softened)
1 cup (120g/4.3 oz) powdered sugar
1 cup (83 g/2.9 oz) homemade whipped cream or Cool Whip
6 key limes, or 6 tbsp key lime juice Zest from 6 key limes
Directions
- Finely crush the graham cracker until it resembles sand, then place in a large bowl.
- Add the melted butter and mix to combine.
- Pour the mixture into a greased 9-inch springform pan and refrigerate for 20 minutes.
- Using a hand mixer, cream together the cream cheese and powdered sugar until smooth.
- Add the key lime juice and half the zest and mix to fully combine.
- Fold in the homemade whipped cream or Cool Whip.
- Pour the mixture into the prepared springform pan.
- Top with the remaining zest and refrigerate for 4–6 hours.
- Top with extra dollops of whipped cream and sliced key limes if desired.
Tip: To make homemade whipped cream, simply beat 1 cup of cold heavy whipping cream to stiff peaks.
Recipe reprinted with permission from Mango Publishing.