|Nutritional Guidelines (per serving)|
|Servings: 1 Cheesecake (16 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 14g||71%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This fabulous cheesecake recipe is made with key lime juice and zest, along with the cream cheese and eggs. It's baked in a springform pan with a buttery graham cracker crust.
Heat the oven to 350 F (180 C/Gas Mark 4).
Combine the graham cracker crumbs, sugar, and melted butter in a small bowl, stirring well.
Firmly press mixture in bottom and 1-inch up sides of a buttered 9-inch springform pan.
Bake crust at 350 F (180 C/Gas Mark 4) for 8 minutes; cool in pan on a wire rack.
Beat cream cheese at medium speed with an electric mixer until creamy.
Gradually add 1 1/4 cups sugar, adding egg yolks one at a time, beating after each addition.
Stir in sour cream, lime rind, and Key lime juice.
Beat egg whites at high speed until stiff peaks form. Fold into cream cheese mixture.
Pour batter into prepared crust.
Bake at 350 F (180 C/Gas Mark 4) for 1 hour and 5 minutes; turn oven off.
Partially open oven door; let cheesecake cool in oven 15 minutes. Remove from oven, and immediately run a knife around edge of pan to release sides.
Cool completely in pan on a wire rack; cover and chill 8 hours.