White chocolate key lime cheesecake –Are you ready to indulge in the tart and creamy goodness of a Key Lime White Chocolate Cheesecake? This delightful dessert is the perfect blend of sweet and tangy, making it a fantastic treat for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving something delicious, this cheesecake is sure to impress. Let’s dive into the recipe and bring this mouthwatering dessert to life!
Key Lime White Chocolate Cheesecake
This cheesecake is a luscious twist on the classic cheesecake, incorporating the refreshing flavor of key lime and the richness of white chocolate. The combination is heavenly, and it’s surprisingly easy to make!
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup white chocolate chips
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- ⅓ cup key lime juice (freshly squeezed is best)
- 2 large eggs
- 1 teaspoon vanilla extract
- Whipped cream, for serving (optional)
- Lime slices, for garnish (optional)
Instructions:
- Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for about 8-10 minutes until the crust is set. Remove from the oven and let it cool.
- While the crust is cooling, melt the white chocolate chips in a microwave or a double boiler until smooth. Let it cool slightly.
- In a large mixing bowl, beat the cream cheese and sugar together until creamy. Add the sour cream, key lime juice, and vanilla extract, mixing well to combine.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Finally, fold in the melted white chocolate until well blended.
- Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for about 50-60 minutes. The edges should be set, but the center will still be slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for about 1 hour.
- Remove the cheesecake from the oven and let it cool at room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to set completely.
- Before serving, top with whipped cream and garnish with lime slices if desired. Slice, serve, and enjoy this delightful Key Lime White Chocolate Cheesecake!