Ingredients
Scale
- 200 g digestive biscuits or graham crackers
- 100 g unsalted butter, melted
- 600 g cream cheese, softened
- 180 g granulated sugar
- 200 g sour cream or Greek yogurt
- Juice of 3 fresh limes
- Zest of 2 limes
- Zest of 1 orange (optional)
- 1 tsp vanilla extract
- 3 large eggs
Instructions
- Crush the biscuits into fine crumbs using a food processor or rolling pin. Combine with melted butter until evenly coated.
- Press the mixture into the bottom and slightly up the sides of a springform pan. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat cream cheese until smooth. Add sugar and continue mixing until creamy.
- Mix in sour cream or Greek yogurt, lime juice, lime zest, orange zest, and vanilla extract. Blend until well combined.
- Add eggs one at a time, mixing gently after each addition. Do not overmix once the eggs are incorporated.
- Pour the filling over the prepared crust. Smooth the surface with a spatula.
- Place the pan on a baking tray and bake in a preheated oven at 160°C (320°F) for 50–60 minutes, until the edges are set but the center is slightly wobbly.
- Turn off the oven, leave the door slightly open, and allow the cheesecake to cool inside for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
- Before serving, carefully remove from the springform pan. Garnish with lime slices, whipped cream, or extra zest.
Notes
For a gluten-free crust, use gluten-free biscuits.
Add more lime zest for a stronger citrus flavor.
Do not skip the chilling time, as it ensures the perfect texture.
- Prep Time: 20
- Cook Time: 60