Key Lime Cheesecake with Jelly and Caramel

 

Ingredients:

Biscuit Base

220 g digestive biscuits, finely crushed

110 g unsalted butter, melted

Key Lime Cheesecake Filling

600 g full-fat cream cheese, room temperature

180 g granulated sugar

3 large eggs, room temperature

200 ml sour cream

Zest of 3 limes

120 ml fresh lime juice

1 teaspoon vanilla extract

1 tablespoon cornstarch

Pinch of salt

Lime Jelly Layer

200 ml water

1 packet lime-flavored gelatin

1 tablespoon fresh lime juice

Caramel Topping

150 g caramel sauce (homemade or store-bought)

Directions:

Preheat oven to 170°C (340°F). Line the base of a 23 cm

springform pan with parchment paper.

Mix crushed biscuits with melted butter and press firmly

into the base. Chill for 15 minutes.

Beat cream cheese until smooth, then add sugar and mix

gently.

Add eggs one at a time on low speed, then blend in sour

cream, lime zest, lime juice, vanilla, cornstarch, and salt.

Pour filling over the crust and smooth the surface.

Bake for 55–65 minutes until the edges are set and the

center slightly jiggles.

Turn off the oven, crack the door, and let the cheesecake

cool inside for 1 hour.

Prepare lime jelly according to package instructions,

adding extra lime juice for brightness. Let cool slightly.

Pour jelly gently over the chilled cheesecake and

refrigerate until fully set.

Before serving, drizzle caramel sauce over the top in a

decorative pattern.

Prep Time: 30 minutes | Cooking Time: 60 minutes |

Total Time: 1 hour 30 minutes (+ chilling)

Kcal: 480 kcal | Servings: 10 servings