Creamy Lime Cheesecake with Sweet Sour Cream Topping
Why You’ll Love This Lime Cheesecake
Even before I ever stepped foot in a professional kitchen, or taken a single culinary class, I had never cracked a cheesecake.
No, I’m not some baking genius. This recipe is just that fool-proof. I started making this recipe at 17 years old and I’ve been doing it ever since. Now, a little lime added in, it could be the best version yet.
You won’t ever hear me ordering lime cheesecake at a restaurant anymore. It’s always the same disappointment, dense, over-baked or too rich, and I think “I could have made this better at home”. So, I gave up on cheesecake at restaurants and when a lime cheesecake craving strikes, this recipe is always there for me.
If you’ve ever been intimidated by making cheesecake then this recipe is for you! Designed to be foolproof, it requires no water bath and the secret ingredient is a tangy, bakery-style finish from sour cream.
What you’ll need
I think this is the easiest and cleanest way to serve cheesecake. But a 9×13 casserole dish works too.
It would be difficult to get the proper amount of sugar with your fist. Ha!
You can also smash the graham crackers with a meat mallet or just a large spoon.
The million dollar tool as one of my culinary instructors used to say.
Lime Cheesecake with Sour Cream Topping
Ingredients
Crust:
- 2 cups graham cracker crumbs about 1 and a half packages graham cracker sheets
- ½ cup melted unsalted butter
- 2 tablespoons sugar
- 9 x13 glass pan bake 20-25 minutes OR 9inch/ 10 inch Springform pan(40-45min)
Cream Cheese Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup sugar
- lime juice and zest from 4 or 5 limes about 2 tablespoons
- 4 eggs
Sour Cream Topping:
- 1 pint sour cream
- 4 tablespoons sugar
- 2 teaspoons vanilla
Garnish:
- Lime Zest
- Whipped Cream
- Candied Lime slices
Instructions
Prepare the crust:
- Preheat oven to 350°F (175°C).
- Using a food processor or by hand, break graham crackers into fine crumbs.
- Add sugar and melted butter.
- Sprinkle nonstick spray on the bottom of the sprayer and press crumb mixture into bottom to form crust. Bake until crust is partially set, 6 minutes.
Make the cream cheese filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add sugar and lemon juice, and mix well.
- Add eggs, one at a time, and beat until completely incorporated.
- Pour over the prepared crust.
Bake at 350°F (175°C).
- The edges need to be set and puffed. The middle 2–3 inches will slightly jiggle when shaken (should not appear liquid).
- When using an instant-read thermometer, the internal temperature should be 150–155°F in the center. It will keep cooking while it is cooling.
Prepare the sour cream topping:
- Combine into a medium bowl sour cream, sugar and vanilla with a hand blender.
- Increase oven temperature to 450°F (230°C).
- Top with sour cream mixture.
- Bake for another 5 minutes.
Cool and chill:
- Allow cheesecake to cool to room temperature.
- Refrigerate overnight before serving.
What Makes This Recipe So Good
Rather than a dense ending, you’ll find a glossy ending that’s rich in flavor but not too sweet or sour. It will also ensure that you have cheesecake that is moist without sacrificing its bakery-style appearance. Ever wonder how some cheesecakes come across so much more finished compared to others? This easy topping could be the reason!
To add a final flourish, garnish each slice as desired. A whipped cream or lime zest or a few candied lime slices all make for a beautiful presentation with little effort. This creamy lime cheesecake can be served after a backyard grill, during a holiday feast or just because you’re in the mood for a creamy citrus dessert.
And you know what goes best with a creamy lime cheesecake? A coconut lime chocolate chip cookies! So, head over to the recipe and enjoy a citrus-filled snacky afternoon!
