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Martha Stewart Key Lime Cheesecake Recipe

Martha Stewart Key Lime Cheesecake Recipe

Recipe By Nicole Santa
Do you love tangy desserts? The Martha Stewart Key Lime Cheesecake Recipe is a dream. It is creamy, tart, and very sweet.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 450 kcal

Equipment

  • Springform Pan
  • Electric mixer
  • Large Bowl
  • Food processor
  • Measuring Cups
  • Rubber spatula
  • Baking sheet
  • Cooling rack

Ingredients
  

  • GRAHAM CRACKER CRUMBS 1.5 cups
  • UNSALTED BUTTER 5 tbsp
  • GRANULATED SUGAR 1.25 cups
  • CREAM CHEESE 32 oz
  • KEY LIME JUICE 0.75 cup
  • KEY LIME ZEST 1 tbsp
  • large EGGS 4
  • SOUR CREAM 0.5 cup
  • VANILLA EXTRACT 1 tsp
  • SALT 0.25 tsp

Instructions
 

  • Prepare the Crust: Crush your graham crackers into very fine crumbs. Mix them with melted butter and some sugar. Press the mix into your springform pan bottom. Bake it for ten minutes to make it crunchy.
  • Beat the Cream Cheese: Put the room temperature cream cheese in a bowl. Beat it until it looks very fluffy and smooth. Do not leave any lumps in the mixture. This step is vital for a silky cake.
  • Add Sugar and Citrus: Pour in the sugar and the lime zest. Mix it well on a medium speed setting. Then slowly pour in the fresh key lime juice. The smell will be amazing and very fresh.
  • Incorporate the Eggs: Add your eggs one at a time to the bowl. Mix slowly after each egg you add in. Do not overmix the batter at this stage. You want to avoid big air bubbles inside.
  • Final Mix-ins: Stir in the sour cream and vanilla extract now. Use a spatula to fold them in gently. This makes the filling extra rich and velvety. Pour the batter over your pre-baked crust.
  • Bake the Cheesecake: Place the pan into a preheated oven. Bake until the edges are set and firm. The center should still have a little jiggle. This prevents the top from cracking too much.
  • Cool and Chill: Let the cake cool on a wire rack first. Then put it in the fridge for hours. It needs time to become firm and cold. Most people chill it overnight for best results.

Notes

➔ Use room temperature ingredients to avoid a lumpy batter.
➔ Do not overbeat the eggs to prevent surface cracks.
➔ Wrap the pan in foil to prevent any water leaks.
➔ Use fresh key lime juice for the best tart flavor.
➔ Let the cake cool slowly to keep it smooth.
➔ Zest the limes before you squeeze out the juice.
➔ Run a knife around the edge before opening the pan.
➔ Clean your knife between every slice for perfect pieces.
Keyword Martha Stewart Key Lime Cheesecake Recipe