Prep Time: 10 Mins
Cook Time: 55 Mins
Total Time: 1 Hrs 5 Mins
Servings: 8

Ingredients : 

1½ cups of graham cracker crumbs
3 tbsp granulated sugar
⅓ cup of melted butter, or margarine
32 ounces softened cream cheese
1 cup of granulated sugar
1 tsp vanilla extract
4 eggs
½ cup of key lime juice or lime juice
Whipped Cream
1 ½ cups of heavy cream
½ cup of powdered sugar
1 tsp vanilla extract

Instructions : 

1. Set the oven’s temperature to 325 degrees Fahrenheit.
2. Graham cracker crumbs, 3 tbsp sugar, and butter should all be combined in a basin. Put the bottom of a 9-
inch springform pan with press.
3. Now beat cream cheese, 1 cup of sugar, and vanilla extract on high speed with a stand mixer or electric
hand mixer until combined. Add the eggs one at a time, mixing each time on low speed just until
incorporated. Add the lime juice, then mix.
4. Add cheesecake filling on top of the crust.
5. Bake for 55 minutes, or until the middle is almost set but still somewhat jiggly. Remove the rim of the pan
after running a knife along the rim to release the cake.
6. Refrigerate the cheesecake for 4 hours in the pan. Place pan on a serving plate after removing from the
refrigerator. Remove the springform pan by unlatching it.
7. Mix the powdered sugar, vanilla extract, and heavy cream on high speed in a tall bowl (I use an 8-cup
liquid measuring cup) or the bowl of a stand mixer. Whip up stiff peaks as needed.
8. Place the chilled cheesecake on top of the whipped cream.
9. Add lime zest, garnish, and serve!
Substituting Lime Juice for Key Lime Juice
1. Lime juice and key lime juice can be swapped out 1:1 for each other.
2. But keep in mind that key limes and lime juice have somewhat distinct flavors, so the meal might not taste
precisely the same. If you wish to enhance the flavor when using ordinary limes, you might also add a tsp
or so of lime zest.