Key Lime Cheesecake

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.

Enjoy!