no fuss vanilla key lime cheesecake
Embracing all the finest cracks, dimples, and crevices in this tart and sweet, creamy treat.
Ingredients
- 1 sheet puff pastry, thawed
- 16 oz cream cheese (2 blocks)
- 2/3 cup sugar
- 1 tbsp lime zest
- 3 eggs, at toom temperature
- 1/4 cup key lime juice (or regular)
- 1/2 cup plain whole milk Greek yogurt
- 1 tbsp vanilla extract
- 1/4 tsp salt
- whipped cream and lime wedges, to serve
Instructions
- Preheat oven to 375 degrees. Line a 9 x 9 inch cake pan with parchment and grease with butter.
- Roll out the puff pastry sheet to 1/4 inch thickness. Lay into the prepared pan, stretching the pastry up the sides. Chill in the refrigerator while you make the filling.
- Sift together the sugar with the lime zest. In a large bowl, beat together the cream cheese and lime sugar until very creamy, about 2-3 minutes. Whip in eggs one at a time until each is fully combined, then beat in the lime juice, yogurt, vanilla, and salt until smooth.
- Remove the crust from the fridge. Pour in the batter, spreading with a spatula as needed to reach the corners. Bake for 35-40 minutes until the center is no longer jiggly. Cracks and divots are okay! Let cool slightly, then transfer to the fridge and chill for at least 1 hour.
- When ready to serve, slice into portions and garnish with whipped cream and lime wedges, as desired.
Notes
*Key lime juice: This brand is pretty widespread, but if you can't find it, regular lime juice works just as well! You can also combine equal parts regular lime juice and lemon juice (so 2 tablespoons of each) to achieve a similar flavor.
*To store: Keep leftovers in the fridge, covered, for up to 5 days.