Key Lime Cheesecake

I made this refreshing cheesecake for my friend's birthday. I made her mini cheesecakes in small ramekins, and then with the leftovers, I made this pie dish of cheesecake. The cheesecake came out of the ramekins pretty cleanly, thankfully. A while ago, I made another recipe for key lime cheesecake, but it was much too tart. This one was just right - a little tart, but still creamy.

Key Lime Cheesecake
adapted from Simple and Homemade

Crust
10 graham crackers
6 tablespoons melted unsalted butter

Cheesecake
14 oz cream cheese
1 cup sugar
2 cups plain Greek yogurt
1/2 cup sour cream
3 large eggs + 1 large egg white
2 freshly grated lime zest, preferably Key lime
1/2 c fresh lime juice, preferably Key lime

To prepare crust: Preheat oven to 325° F. Put a kettle or pot of water on to heat for the water bath. Coat a 10 or 11″ springform pan with cooking spray. Tightly wrap the bottom and outside of the pan with a double layer of foil [fold a sheet in half lengthwise].

Process graham crackers in a food processor until fine crumbs form (or put in a ziploc bag and pound them with a meat tenderizer). Transfer to a medium bowl. Add butter and toss until evenly moist. Press the crumb mixture into the bottom of the pan. Bake until lightly browned, about 10 minutes. Transfer to a wire rack and let cool to room temperature, about 30 minutes.

To prepare cheesecake: When the crust is almost cool, beat cream cheese and sugar until smooth — in a large bowl with an electric mixer or in a stand mixer with the whisk attachment. Add yogurt, eggs, egg white, lime zest and juice; beat until well blended. Pour the batter over the cooled crust.

Place the cheesecake in a roasting pan and pour in enough boiling water to come 1″ up the outside of the springform pan. Bake the cheesecake in the center of the oven until set around the edges but the center still jiggles, about 45 minutes. Turn oven off and let sit in the oven with the door ajar for 1 hour. Let cool on a wire rack for 1 hour more. Place in the refrigerator with sides still in tact.

Once ready to serve, remove the sides from the springform. Top with zest and slices of Key lime, if desired.