Key lime pie

Indulge in the delightful fusion of zesty citrus and velvety cream with our Key Lime Pie recipe. This dessert is a symphony of textures and flavors, featuring a buttery graham cracker crust that cradles a luscious lime-infused cheesecake. The tangy essence of fresh lemon zest and juice elevates the creamy filling, creating a perfect balance of sweet and citrusy notes. Topped with a cloud-like layer of sweet whipped cream, this Key Lime Pie is a heavenly treat that promises to captivate your taste buds. Follow our simple step-by-step guide to create a dessert that not only charms the palate but also makes for a visually stunning centerpiece. Perfect for any occasion, this Key Lime Pie is a refreshing and decadent addition to your repertoire of irresistible desserts.

Ingredients:

Graham Cracker Crust:

1 1/2 cups graham crackers
2 tsp granulated sugar
6 tablespoons melted butter

Lime Cheesecake:

3 sticks (8 ounces each) soft cream cheese
1 cup granulated sugar
1 tablespoon cornstarch
Zest of 1 lemon
1/2 cup lemon juice
3 large eggs

Sweet Whipped Cream:

1 cup heavy whipping cream
1/4 cup powdered sugar

Optional Garnish:

Lemon peel or slices

Instructions:

Preheat Oven: Preheat the oven to 300 degrees. Place the oven racks, with one positioned above the middle and the other below the middle. Lightly spray a 9-inch baking dish with cooking spray.
Prepare Crust: In a large mixing bowl, combine graham crackers, sugar, and melted butter. Mix well until blended. Press the mixture into the bottom and sides (about halfway up) of the prepared springform pan. Bake the crust for 15 minutes, then allow it to cool.
Make Cheesecake Filling: In a large bowl of an electric mixer, whisk together cream cheese, sugar, cornstarch, and lemon zest until smooth. Scrape the sides of the bowl as needed. Add lemon juice and blend until smooth. Incorporate eggs and mix just until combined to avoid overmixing, which may lead to cracking during baking.
Fill the Crust: Pour the cheesecake filling over the crust, spreading it evenly.
Prepare Water Bath: Place a metal or glass bowl on the lower rack of the oven and pour 3 cups of boiling water into it. Immediately place the cheesecake on the top rack and bake for 55-65 minutes until the edges are set, with a slight crunch in the center.
Cool Gradually: When done, turn off the oven and prop the oven door open about 4 inches. Allow the cheesecake to cool in the oven for an hour.
Refrigerate: Refrigerate the cheesecake for at least 4 hours or overnight.
Whip Cream: When ready to serve, whip together the cream and powdered sugar until thick and creamy. Spread the whipped cream evenly over the cheesecake or around the edges. Optionally, garnish with lemon slices or lime zest.