The Cheesecake
- 1 Store-bought Graham Cracker Crust (Deep dish preferred)
- 2 blocks (16 oz) Cream Cheese, softened to room temp
- 3/4 cup Granulated Sugar
- 2 Large Eggs (Room temp)
- 1/2 cup Fresh Lime Juice (3-4 regular limes)
- 1 tbsp Lime Zest (Green skin only)
- 1 tsp Vanilla Extract
- 1/4 cup Sour Cream (Optional)
Instructions
1.
Prep: Preheat oven to 325°F. Place the foil pie pan on a sturdy metal baking sheet.
2.
Mix Base: Beat softened cream cheese and sugar on MEDIUM speed until completely smooth. No lumps allowed!
3.
Add Eggs: Add eggs one at a time on LOW speed. Do not overbeat
4.
Flavor: Stir in lime juice, zest, vanilla, and sour cream. Mix until just combined.
5.
Bake: Pour into crust. Bake 35-40 mins until edges are set but center jiggles like Jell-O.
6.
Chill: Cool in oven (door cracked) for 20 mins. Cool on counter. Refrigerate 4+ hours.
Raspberry Drizzle
- 2 cups Raspberries (Fresh or frozen)
- 1/4 cup Granulated Sugar
- 1 tsp Lime Juice
- Optional: 1/2 tsp Cornstarch + 1 tsp water (for thicker sauce)
Instructions
1.
Combine berries, sugar, and juice in a saucepan. No water needed.
2.
Simmer for 5 mins, mashing the berries.
3.
If using cornstarch, add the slurry now and cook 1 more minute.
4.
Strain through mesh for a smooth sauce, or serve rustic with seeds. Cool completely.
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