I think this one is my all time favorite cheesecakes. Its simple and easy and just has so much fantastic tart flavor that is balanced out with fresh strawberries on top. I’m usually good having 1 slice of cheesecake, but this one makes me want to eat the whole cake on my own!
Crust
- 1 sleeve of graham cracker crumbs (9 sheets – about 1 1/4 cup)
- 3 Tablespoons sugar
- Pinch of salt
- 4 Tablespoons unsalted butter, melted
Filling
- 24 oz cream cheese, softened (3 – 8 oz blocks)
- 1 cup sugar
- 2 teaspoons vanilla
- 1/2 cup sour cream (room temperature)
- 3/4 cup key lime juice*
- 2 Tablespoons cornstarch
- 3 eggs (room temperature)
Top with fresh strawberries
Directions
Crust: Preheat oven to 350oF (rack in the center of the oven). Cover the bottom of a 9″ springform pan with parchment, attach the sides over the paper (this makes it easy to remove the cake if you want to put on a serving plate). Cover the outside of the springform pan with aluminum foil so that the butter doesn’t leak onto your oven. Spray inside of pan with non-stick spray. Pulse graham crackers in the food processor. In the processor or a small bowl, mix together the crumbs with the sugar and salt. Add the melted butter and mix until the crumbs are coated. Pour crumbs evenly into the prepared springform pan and gently smooth out. I only like a crust on the bottom, but if you like it on the sides; work the crumbs up the sides so that they go about halfway up your pan. Place pan into the oven and bake for 10 minutes. Remove from oven and let cool while preparing the filling.
Filling: Reduce the oven temperature to 300o. In a large bowl, beat the softened cream cheese and sugar on medium speed for 2-4 minutes until smooth and creamy. Add the vanilla, sour cream, cornstarch, and key lime juice then beat on medium until combined. Add the eggs one at a time, mixing on low-medium just until incorporated. Don’t over mix the eggs. Pour the filling over the crust, then bake for 60-70 minutes. Cake is done when the center is set with a little jiggle. Turn off the oven and prop open the oven door. Let cheesecake cool in the oven for at least 1 hour. Remove from oven, set on a wire rack and let cool completely. Refrigerate uncovered overnight.
*I use Nellie & Joe’s Famous Key West Lime Juice