Key Lime Pie Cheesecake

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READY IN: 9hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crust:.
  • Mix all ingredients and press into bottom of a 9" spring form pan.
  • Double wrap pan with heavy duty aluminum foil.
  • Filling:.
  • Have all ingredients at room temperature.
  • Using an electric mixer, on low speed, beat the cream cheese just until softened.
  • Add sugar and beat on low just until mixed.
  • Add the flour, salt, vanilla, zest and beat on low just until mixed.
  • Add the sweetened condensed milk and sour cream beating just until mixed.
  • With mixer running on low speed, add the lime juice in a slow stream, beating just until mixed.
  • Add the eggs, one at a time, mixing each in before adding the next egg. Beat last egg in just until mixed.
  • Pour the filling into the prepared crust.
  • Place the foil-wrapped pan into a large roasting pan.
  • Place pans in oven and fill roasting pan with hot water until water is half way up the cheesecake pan.
  • Bake for 1 hour, or until filling is set, but center is still a bit jiggly.
  • Remove roasting pan from oven carefully.
  • Remove cheesecake pan from roaster water bath and place on wire rack. Run a sharp small knife around the sides of the pan to loosen and keep the cheesecake from cracking as it cools.
  • Cool at room temperature.
  • When cool, remove foil wrapping, wrap in plastic and refrigerate 8 hours or overnight.
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