Description
Cheesecake is sprinkled with fresh key-lime zest baked over a gingersnap cookie crust and topped with meringue.
Ingredients
Units
Scale
Ginger Snap Crust
- 40 ginger snap cookies, finely ground
- 1 1/2 sticks butter
- 3 tbsp flour
- 3 tbsp sugar
- 1 1/2 tbsp brown sugar
- 1/2 tsp salt
Key Lime Cheesecake
- 2 pkg cream cheese
- 2/3 cup sugar
- 2 eggs beaten
- 1/3 cup sour cream
- 1/2 cup key lime juice
- 2 tsp key lime zest
- 1 tsp vanilla
Meringue
- 4 egg whites
- 1 c sugar
- 1 tsp cream of tartar
- 2 tsp vanilla
Instructions
- Preheat your oven to 325°F. Line a 9×9 or 9×13 baking dish with parchment paper.
- Pulse ginger snap cookies in a food processor until they are fine crumbs. In a medium mixing bowl, add the cookie crumbs, flour, sugar, brown sugar, melted butter and salt. Mix until the mixture is fully incorporated. Press the crust into the baking dish and set aside.
- In a stand mixer, combine cream cheese and sugar. Mix until creamy and fully combined. Add in the eggs, one at a time. Mix until combined. They add the sour cream, lime juice juice, lime zest, and vanilla extract. Mix until the mixture is smooth. Pour the cream cheese mixture over the crust.
- Bake for 45-50 minutes. The middle should be set and bounce back to the touch, but it’s okay if it still has a little jiggle to it.
- Let it cool on a cooling rack for 45 minutes, then transfer to the fridge for at least 3 hours until completely set.
- Once chilled, make the meringue. In an electric mixing bowl with the whisk attachment, add egg whites, sugar, and vanilla into a mixing bowl with the whisk attachment. Whisk on high speed for 8-10 , until whipped, light and fluffy.
- Lightly spread a thick layer of meringue over the top of the key lime bars with a rubber spatula. Using a culinary torch, gently torch the meringue for a few seconds until it’s golden and crispy on top.
- Cut into even squares and enjoy!
