Lime Cake Pie (Print Version)
# Ingredients:
→ For the Base
01 -
1 1/2 cups crushed graham crackers
02 -
1/4 cup white sugar
03 -
1/2 cup melted unsalted butter
→ For the Creamy Center
04 -
16 oz (2 packs) softened cream cheese
05 -
1 cup white sugar
06 -
3 eggs, large
07 -
1/2 cup tangy sour cream
08 -
1/3 cup fresh key lime juice
09 -
1 tablespoon grated key lime peel
10 -
1 teaspoon vanilla flavoring
→ For the Garnish
11 -
1 cup cold whipping cream
12 -
2 tablespoons fine sugar
13 -
1 teaspoon vanilla flavoring
14 -
Sprinkle of key lime peel
15 -
Fresh lime wedges
# Instructions:
01 -
Combine crushed graham crackers with melted butter in a mixing bowl until it sticks together. Push this mixture firmly onto the bottom of a greased springform pan.
02 -
Beat together the softened cream cheese and sugar in a big bowl until it's creamy. Throw in the key lime juice, peel, eggs, and vanilla, then mix everything till it's smooth.
03 -
Dump the creamy mixture over your base and level the surface. Pop it in your already hot oven for about 45-50 minutes, or until you notice the edges are firm but the middle still wobbles a bit.
04 -
Cool your mixing bowl and beaters in the fridge, then beat the cream until it thickens up. Slowly add the fine sugar and vanilla while beating until you get stiff peaks.
05 -
Wait for your cheesecake to cool down completely, then stick it in the fridge for at least 4 hours. Before you serve it, add some fluffy cream, sprinkle with lime peel, and place lime wedges on top.
# Notes:
01 -
Fresh-squeezed key lime juice makes this dessert taste way better than bottled stuff.
02 -
Don't worry if the middle seems wobbly when you take it out - it'll firm up as it cools down.