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Lime Cheesecake with Sour Cream Topping

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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.