White Chocolate Key Lime Cheesecake
Indulge in the ultimate dessert experience with this White Chocolate Key Lime Cheesecake, a luxurious fusion of creamy white chocolate and tangy key lime flavors. Built on a buttery graham cracker crust, the luscious, velvety filling is enhanced with zesty key lime juice and zest, perfectly balanced by the subtle sweetness of white chocolate. A water bath baking method ensures a smooth, crack-free surface while allowing the cheesecake to set into perfection. Garnished with elegant white chocolate curls and fluffy whipped cream, this show-stopping dessert is ideal for special occasions or a decadent treat any day. Prepare to wow your taste buds with vibrant citrus notes and rich, creamy textures in every bite.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 8 ounces white chocolate, chopped
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup key lime juice
- 1 cup sour cream
- 1 tablespoon key lime zest
- 1 cup white chocolate curls (optional, for garnish)
- 1 cup whipped cream (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with a double layer of heavy-duty aluminum foil to prevent leaks.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of granulated sugar. Stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
Melt the white chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 15-second intervals, stirring after each interval until smooth. Let it cool slightly.
In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition.
Stir in the melted white chocolate, vanilla extract, key lime juice, sour cream, and key lime zest until fully combined.
Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula.
Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake for 70-75 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
Turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the springform pan from the water bath and allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to set.
Once chilled, remove the cheesecake from the springform pan. Garnish with white chocolate curls and whipped cream, if desired, before serving.
Nutrition Facts
Calories |
9114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 625.9 g | 802% | |
| Saturated Fat | 376.5 g | 1882% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2130 mg | 710% | |
| Sodium | 4571 mg | 199% | |
| Total Carbohydrate | 795.1 g | 289% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 621.5 g | ||
| Protein | 129.4 g | 259% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2339 mg | 180% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2759 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
