No Bake Lime Cheesecake

 

Crust

1 cup (100g) finely grated graham crackers

3 tablespoons (37g) sugar

1/2 teaspoon salt

5 tablespoons (70g) melted butter

1. mix all ingredients together until well combined. Mixture should resemble wet sand and hold together

2. line the bottom of a 9" (22cm) springform with parchment paper. Press the cracker mixture into bottom of pan. Freeze for 15 minutes

Filling

16 ounces (453g) cream cheese, room temperature

14 ounces (397g) sweetened condensed milk

1/3 cup (79ml) fresh lime juice

2 teaspoons lime zest

1/2 teaspoon vanilla extract

1/2 cup (118ml) heavy cream

1. in the bowl of a stand mixer fitted with a paddle attachment, whip the cream cheese and condensed milk until fluffy, about 5 minutes. Add lime juice, zest and vanilla and beat until well incorporated

2. whip the cream to stiff peaks. Fold into cream cheese mixture

3. pour mixture over chilled crust. Smooth top with an offset spatula. Cover and refrigerate at least 12 hours or overnight

4. run a knife along sides of pan and release cake