Key Lime Cheesecake
Key Lime Cheesecake. In honor of Father’s Day weekend I am making my dads two favorite desserts in one…key lime pie and cheesecake. Enter, this summery and delicious Key Lime Cheesecake. Extra limey, a little tangy, a little sweet. And the cinnamon graham cracker crust…the key to the whole dessert. Happy Father’s Day weekend to all the amazing dad out there !! Cheers !!
So two of my dads favorite desserts are key lime pie and cheesecake. In honor of father’s day weekend, I am merging the two into one delicious dessert. And it’s summer so key lime anything is the perfect refreshing dessert for just about any occasion.
This cheesecake has a cinnamon graham cracker crust, which in my opinion is the key part of the whole dessert. Then there’s the lime cheesecake layer. Finally topped with a sweet sour cream layer. It’s a little bit of both key lime pie and cheesecake and it is absolutely delicious.
Today is super hot outside so this dessert is perfect for cooling off after a beach day. This morning my mom and I walked to our local farmers market and picked up some ingredients for this recipe. It was such a nice morning and now we are headed to the beach. Tonight, we are doing a pre father’s day dinner. We’re having surf and turf and of course this pie.
Cheers to another Saturday at the beach and Father’s Day weekend celebrations !!
Ingredients
2 cups graham cracker crumbs
1 teaspoon cinnamon
8 tablespoons butter; melted
11 ounces cream cheese
1 (14 ounce) can sweetened condensed milk
2/3 cup key lime juice (fresh or bottled)
2 eggs
2 egg yolks
1/4 teaspoon salt
8 ounces sour cream
2 tablespoons sugar
limes and lime zest for garnishing
Directions
Preheat the oven 375 degrees. In a medium bowl, combine the graham crackers, cinnamon, and butter. Press the mixture into a tart dish. Transfer the the oven and bake until crust is toasted for about 10 minutes.
In a large bowl, beat the cream cheese, sweetened condensed milk, key lime juice, eggs, egg yolks, and salt using a hand mixer. Pour the mixture over the crust. Transfer to back to the oven and bake for 20 minutes.
To make the sour cream topping. Whisk the sour cream and sugar together. Spread over the key lime layer. Raise the oven to 475 degrees. Transfer back to the oven and cook for another 10 minutes.
Let the cheesecake cool completely then transfer to the fridge to chill for 3 - 4 hours. Serve garnished with limes and lime zest.
