Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 tablespoons sugar
– 16 oz cream cheese, softened
– 1 cup powdered sugar
– 1 cup sour cream
– ½ cup fresh key lime juice (about 10-12 key limes)
– Zest of 2 limes
– 1 teaspoon vanilla extract
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Zester
– Measuring cups and spoons
– Plastic wrap
– Refrigerator
Step-by-Step Instructions
To start, I preheat my oven to 350°F (though this cheesecake is technically a no-bake version, I like to bake the crust for a few minutes to give it a deeper flavor). In a medium bowl, I combine the graham cracker crumbs, melted butter, and sugar. Once everything is well mixed, I press it firmly into the bottom of my springform pan. This creates a sturdy base for our creaminess to shine! After about 8-10 minutes in the oven, I let it cool completely. (See the next page below to continue steps…)