Description
Creamy New York-style cheesecake brings classic dessert magic to your table. Rich cream cheese blends with sweet vanilla and graham cracker crust, promising indulgent slices that invite pure dessert pleasure.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup (200 grams) white sugar
- ⅔ cup (160 milliliters) key lime juice
Crust Ingredients:
- 1 ½ cups (180 grams) graham cracker crumbs
- 6 tablespoons (85 grams) butter, melted
Flavoring and Thickening Ingredients:
- 1 tablespoon grated lime zest
- 1 tablespoon cornstarch
Instructions
- Pulverize graham crackers into fine crumbs and blend thoroughly with melted butter until the mixture resembles wet sand. Firmly press the crumb mixture into the bottom and slightly up the sides of a 9-inch (23-centimeter) springform pan, creating an even, compact base. Refrigerate the crust while preparing the filling.
- Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Position a shallow water bath in the lower rack by placing a metal or ceramic pan filled halfway with hot water, which helps prevent surface cracking and ensures uniform baking of the cheesecake.
- In a large mixing bowl, combine softened cream cheese, granulated sugar, cornstarch, and fresh lime juice. Use an electric mixer to blend the ingredients until the mixture becomes silky smooth and free of lumps, scraping down the sides of the bowl periodically.
- Incorporate eggs into the cream cheese mixture one at a time, gently mixing on low speed after each addition. Fold in the key lime juice manually to maintain the batter’s delicate texture. Avoid overmixing to prevent potential surface cracks during baking.
- Carefully pour the prepared batter into the prepared graham cracker crust, ensuring an even distribution and smooth surface.
- Bake the cheesecake for 55 to 65 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- After baking, turn off the oven and crack the door open approximately 4 inches. Allow the cheesecake to rest inside the warm oven for 30 minutes, which helps prevent sudden temperature changes that can cause cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight to achieve optimal texture and flavor.
Notes
- Gradually cool your cheesecake by turning off the oven and leaving the door slightly open, allowing a gentle temperature transition that prevents sudden structural changes.
- Refrigerate the dessert for a minimum of 4 hours, preferably overnight, to develop rich, deep flavors and achieve the perfect creamy consistency.
- Remove the cheesecake from the oven when the center maintains a subtle wobble, understanding that residual heat continues the cooking process.
- Use finely grated fresh lime zest to infuse the batter with vibrant, bright citrus notes that complement the rich cream cheese base.
- Create a water bath by placing the springform pan inside a larger pan filled with hot water, ensuring the liquid reaches halfway up the sides for even, gentle heat distribution.
- Mix the batter at low speed to minimize air incorporation, preventing potential rising and subsequent cracking during the baking process.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 451 kcal
- Sugar: 39 g
- Sodium: 265 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 113 mg