“This cheesecake is cool, creamy, and slightly tangy. It is the perfect dessert to serve after a spicy meal. It is really the perfect dessert to serve after any meal! Key lime juice can be found bottled in the grocery store.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Mix vanilla wafer crumbs and butter together.
  3. Press crumbs onto bottom and halfway up the sides of a greased 8-inch springform pan.
  4. Bake crust for 5 minutes, then set aside.
  5. In large mixing bowl, combine cream cheese and sugar, beating until smooth.
  6. Add vanilla and key lime juice and beat well.
  7. Add eggs, one at a time, beating until just combined after each egg.
  8. Gently mix in sour cream.
  9. Pour into a greased springform pan.
  10. Bake at 350°F for about 40-45 minutes (cheesecake should still jiggle a little in center).
  11. Turn off oven and leave cheesecake undisturbed for 30 minutes.
  12. Remove cheesecake from oven and cool to room temperature on wire rack.
  13. Refrigerate several hours before serving.

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