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A deliciously smooth cheesecake that’s packed full of citrus flavor!
Preheat oven to 325˚F.
Combine the graham cracker crumbs, sugar and butter until moistened and mixture resembles the texture of wet sand. Pour into a 9-inch springform pan and press crumbs into the bottom of the pan and about one inch up the sides. Bake for 8–10 minutes until golden and cool to room temperature.
Using a standing mixer fitted with the paddle attachment, whip the cream cheese and sour cream until it’s light and fluffy. Gradually mix in the sugar. Mix in the eggs one at a time, beating well after each addition. Add the lime juice, lime extract and zest until well combined. Pour the filling over the cooled crust.
Place the pan on the middle rack of the oven, with a pan half full of hot water on the bottom rack of the oven. Bake for 50–60 minutes or until the center is set. Allow the cake to sit in the oven with the door propped open for about 30 minutes. Remove from the oven and transfer to a wire rack. Allow the cake to cool for an additional 30 minutes. Wrap well with plastic film and foil. Refrigerate for at least 8 hours. Carefully remove the sides of the pan by running a hot knife around the outside of the cake.
When you are ready to serve, prepare the whipped cream. Using a standing mixer fitted with the whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the sugar until you reach a thick consistency. Add in the zest and whip until combined.
Pipe the whipped cream on top of the cheesecake and garnish with additional lime slices and zest.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!