Key Lime Cheesecake with a Nilla Wafer Crust
Key Lime Cheesecake with Nilla Wafer Crust
A rich, creamy cheesecake that’s not overly sweet. With just the right amount of tangy key lime flavor, it’s paired with a sweet, vanilla crunch in the Nilla wafer crust.
Key Lime Cheesecake with a Nilla Wafer Crust
Key Lime Cheesecake with Nilla Wafer Crust
A rich, creamy cheesecake that’s not overly sweet. With just the right amount of tangy key lime flavor, it’s paired with a sweet, vanilla crunch in the Nilla wafer crust.
Servings Prep Time
16slices 1hour
Cook Time Passive Time
1.5hours 7hours
Servings Prep Time
16slices 1hour
Cook Time Passive Time
1.5hours 7hours
Ingredients
Nilla Wafer Crust
  • 2 ½cups (1 – 11oz box) Nilla waferscrushed
  • 6tablespoons unsalted buttermelted
Cheesecake Filling
  • 4– 8oz packages cream cheesesoftened to room temperature
  • 1 ¼cups sugar
  • 2tablespoons flour
  • 4large eggsroom temperature
  • 3large egg yolksroom temperature
  • ½cup key lime juice (about 10 key limes)
  • cup whipping creamroom temperature
  • 1teaspoon vanilla extract
  • green food coloringoptional
  • yellow food coloringoptional
Sour Cream Layer
  • 2cups sour cream
  • ¼cup sugar
  • 1tablespoon key lime zest (about 3 key limes)
  • 1teaspoon vanilla extract
Instructions
For the Nilla Wafer Crust
  1. Preheat oven to 425° F. Spray a 10″ springform pan with non-stick spray.
  2. Process Nilla wafer cookies to crumbs. In a medium-sized bowl, combine crumbs with melted butter, mix well.
  3. Pour crumbs into springform pan and evenly pack along bottom and slightly up sides of pan to form crust. Refrigerate crust while preparing cheesecake filling.
For the Cheesecake Filling
  1. Slice key limes in half and juice until you’ve prepared ½ cup juice. Set aside.
  2. In a large bowl, beat cream cheese on medium speed until smooth. Scrape down sides of bowl with a spatula. Add 1¼ cups sugar, beating until light and fluffy, about 3 minutes, scraping down sides of bowl as needed. Mix in flour. While beating continuosly, add eggs and yolks, mixing until smooth. Beat in key lime juice, whipping cream and vanilla.
  3. Optional: Add 1 drop green food coloring and 1 drop yellow food coloring to give the cheesecake a key lime color. Mix well.
  4. Pour the cheesecake batter over the prepared crust. Place springform pan on a baking sheet in the oven and bake for 15 minutes at 425° F. Reduce oven temperature to 225° F and bake an additional 60-70 minutes, or until cheesecake center has set.
For the Sour Cream Layer
  1. Remove cheesecake from oven and increase oven temperature to 350° F.
  2. In a small bowl, stir together sour cream, ¼ cup sugar, lime zest and vanilla extract. Pour on top of cheesecake, spreading evenly and bake for 10-15 minutes, or until sour cream layer has set.
  3. Remove cheesecake from oven and let cool (1 hour+) before placing in the refrigerator. Refrigerate approximately six hours before slicing to make sure the center has had enough time to cool completely.
Recipe Notes
  1. If you’re short on key limes, first collect zest of about 3 limes (1 tablespoon), setting zest aside later for the sour cream layer. Then, use these zested limes to start juicing.
  2. I didn’t have a juicer to speed up the juicing process, but because key limes are so small, I sliced the limes in half and crushed each half with a garlic mincer to squeeze out the juice. You could even squeeze the lime halves by hand if needed. I placed a sieve over a measuring cup to keep any seeds or pulp from getting in the juice as I measured. It took about 10 key limes to create a ½ cup of juice.
  3. I wanted the cheesecake to look lime-flavored, so I colored the cheesecake filling with a drop of green and yellow food coloring to look more like a traditional key lime pie. A little food coloring goes a long way so use color sparingly, mixing thoroughly before adding in additional color.

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