Ingredients
Crust:
- 2 cups vanilla wafer crumbs
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
- 1/4 cup sugar
Filling:
- 3 (8 ounce) packages cream cheese, room temperature
- 1 cup sugar
- 1 cup sour cream, room temperature
- 1/4 cup flour
- 2 teaspoons vanilla
- 4 eggs, room temperature
- 1/2 - 3/4 cup key lime juice
Instructions
- Preheat oven to 375. Combine crumbs, melted butter, salt, and sugar. Press evenly into the bottom and halfway up the sides of a 9- or 10-inch springform pan. Bake for 7-8 minutes. Remove from oven and set aside.
- Beat the cream cheese, then add sugar and cream until smooth, scraping sides of bowl regularly. Mix in the sour cream, flour, and vanilla. Mix in the eggs, 2 at a time, until incorporated. Once smooth, stir in the lime juice. If you prefer a less tart cheesecake, start with 1/2 cup of juice.
- Pour the filling over the prepared crust. Bake at 375 for 15 minutes. Then lower the temperature to 250 and bake for another 50-60 minutes. Cool in pan on a wire rack for about 20 minutes. Run a sharp knife around the edge to loosen the cheesecake, but leave in the pan.
- Refrigerate for about 6 hours before serving. Serve with sweetened whipped cream and lime zest, if desired.