🍋 Key Lime Cream Cheese Cake
🧾 Ingredients
For the crust:
2 cups crushed graham crackers (or digestive biscuits)
1/2 cup (115g) melted butter
2 tbsp sugar
For the filling:
450g cream cheese (softened)
1 can (400g) sweetened condensed milk
1/2 cup key lime juice (fresh or bottled)
1 tbsp lime zest
1 tsp vanilla extract
Optional topping:
Whipped cream
Extra lime zest or lime slices
👩🍳 Instructions
Prepare the crust:
Mix crushed biscuits, melted butter, and sugar.
Press firmly into the bottom of a springform pan.
Chill in the fridge for 20–30 minutes.
Make the filling:
In a bowl, beat the cream cheese until smooth.
Add condensed milk and mix well.
Stir in lime juice, zest, and vanilla.
Mix until creamy and thick.
Assemble:
Pour filling over the chilled crust.
Smooth the top.
Chill:
Refrigerate for at least 4 hours (overnight is best).
Serve:
Top with whipped cream and extra lime zest if you like.
💡 Tips
If you can’t find key limes, regular limes work just fine.
For a firmer texture, chill longer or freeze for 1 hour before serving.
Want it baked? Bake at 160°C for 40–45 minutes, then cool and chill.
