Vanilla Bean Key Lime Cheesecake
If you need a summertime dessert, look no further! I made this cheesecake for my family’s 4th of July cookout, and it was everything I wanted it to be. Sweet, tart, creamy, with just a hint of warm vanilla to balance it out. It’s rich and refreshing all at the same time.
When I was a kid, I was adamant about the fact that Key Lime Pie was too tart to even be considered a dessert. My philosophy was that if it didn’t involve chocolate or was more sour than sweet, it didn’t belong on the dessert table. But, somewhere along the way, my adult tastebuds came in, and I’ve found myself reaching for lemon or lime flavors far more than I used to. This cheesecake was just about perfect for me. Tart enough to taste the lime, but rounded out well by the cream cheese and vanilla bean. We’re going to consider it character development.
Despite how they may look, cheesecakes are very simple to throw together and have become one of my favorite baked goods to bring to gatherings. The main things you want to look for in a cheesecake are a filling that has been well mixed and a finished product that has been baked properly. Apart from that, if you follow a recipe and are conscious of your flavors, its not too hard to whip one up (and they’re always a crowd pleaser).
If your views of Key Lime Pie align with younger Hannah’s views, you can use this recipe and either completely leave out the Key Lime juice, or you can use less than the recipe calls for. This cheesecake is VERY customizable to your tastes!
Apart from that, I hope you give this cheesecake a try while the weather is warm and the sun is out!
With love,
Your Baker, Hannah
Vanilla Bean Key Lime Cheesecake
Ingredients
Instructions
- In a small bowl, stir together graham cracker crumbs, melted butter, and sugar until well combined. Transfer the mixture to a 9 inch springform pan.
- Using a flat bottomed measuring cup, lightly spread and press the crust mixture into the bottom of the pan, making sure to push some up along the sides (about halfway to the top), forming the graham cracker crust. This will be easiest to do while the mixture is still slightly warm from the melted butter. Set aside.
- Place your cream cheese and sugar into a large mixing bowl, and using an electric hand mixer, mix on high until the cream cheese and sugar have become completely smooth. Try to smooth out any lumps in the mixture before proceeding.
- Once the sugar and cream cheese are combined, add the sour cream, vanilla, and one egg. Mix until combined.
- Add the last 2 eggs one at a time, mixing between each addition until the cheesecake batter is homogenous.
- Once smooth, stir in the Key Lime juice and vanilla bean paste until well mixed.
- Pour the cheesecake mix into the crust inside the springform pan, and smooth out the top.
- Place the cheesecake into the oven and bake for 10 minutes at 425 degrees F.
- Once the 10 minutes have passed, open the oven door to allow some heat to escape, close it again, and decrease the oven temperature to 325 degrees F. Continue baking for another 40-50 minutes until the sides have set, but the center still has a little bit of a wobble to it.
- Once done, pull from the oven, and allow to cool to room temperature before placing in the fridge to finish setting. This will help the cheesecake avoid cracking. Allow to set for 2-4 hours in the fridge.
- Once the cheesecake has set, remove it from the fridge and top it with fresh whipped cream and lime slices. Slice, serve, and enjoy!