Words cannot explain how pleased I was with the outcome of this dish! Seriously, how great is this cheesecake? Can you believe that wasn’t made by The Cheesecake Factory?
If you’re anything like me, you might assume it’s impossible or extremely time-consuming to create a cheesecake this large.However, you’re probably surprised at how simple this dish is.There are some steps, but they may all be completely possible.
There’s nothing strange about this recipe; it just takes time! I believe you will agree that it is worthwhile.
Look at this creamy and sour graham cracker creation! The perfect cheesecake is made in three steps. First, there’s the crust. This recipe’s crust is constructed with graham cracker crumbs, sugar, cinnamon, and melted butter. It’s simple, yet it complements the luscious lemoniness of the cheesecake nicely.
*ingredients +Graham cracker crust °1 1/2 cups graham crackers °2 teaspoon granulated sugar °6 tablespoons melted butter
°Lime cheesecake °3 soft cream cheese sticks (8 ounces each)
1 cup granulated sugar 1 tablespoon cornstarch 1 lemon zest 1/2 cup lemon juice 3 big eggs sweet whipped cream 1 cup heavy whipping cream 1/4 cup powdered sugar optional lemon peel or slices
Preheat the oven to 300°F. Arrange the oven racks so that one is above the middle and the other is below the middle. Coat a 9-inch baking dish lightly with cooking spray.
Combine the graham crackers, sugar, and melted butter in a large mixing dish. Mix until well combined.
Press mixture into prepared springform pan’s bottom and sides (about 1/2 up).
For 15 minutes, bake the crust. Remove from the oven and set aside to cool. While the crust cools, prepare the cheesecake filling.
To make the filling – Whisk together the cream cheese, sugar, cornstarch, and lemon zest in a large mixing basin or in the bowl of an electric mixer until smooth and creamy. Scrape the sides of the bowl as needed.
Blend in the lemon juice until smooth. Mix in the eggs until well combined. Overmixing may cause the cheesecake to fracture when baking. Cracks will form as more air is hammered into the filler.
Spread the cheesecake filling evenly over the crust.
Pour 3 cups of boiling water into a metal or glass bowl and place it on the bottom rack of the oven.
Place the cheesecake on the top rack and bake for 55-65 minutes, or until the cheesecake is set around the edges. The center of the cheesecake will have a small crunch.
Turn off the oven and leave the oven door open about 4 inches when the cheesecake is done.
The cheesecake is baked for an hour, or until totally cold.
Refrigerate the cheesecake for at least 4 hours, preferably overnight.
When ready to serve, mix the cream and powdered sugar together until thick and creamy. Spread the whipped cream evenly on top of the cheesecake or around the borders.
You can also use a spoon. Serve with lemon slices or lime zest as garnish.