Ingredients:

  • 200g graham cracker crumbs
  • 115g unsalted butter, melted
  • 25g granulated sugar
  • 0.5g fine sea salt
  • 450g full-fat brick cream cheese, softened
  • 400g sweetened condensed milk
  • 120ml fresh Key lime juice
  • 1 tbsp Key lime zest
  • 240ml heavy whipping cream, cold
  • 5ml vanilla extract

Instructions:

  1. Combine 200g graham cracker crumbs, 25g granulated sugar, 0.5g fine sea salt, and 115g melted butter in a bowl. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Press until the surface is flat and even.
  2. Place the crust in the freezer for 15 minutes while you prepare the filling. This prevents the crust from crumbling when you spread the heavy filling on top.
  3. Beat 450g softened cream cheese until it is completely smooth and looks like thick frosting. Watch for a glossy, lump free finish.
  4. Gradually pour in 400g sweetened condensed milk while the mixer is on low. Scrape the bowl often to ensure no cream cheese pockets remain.
  5. Mix in 120ml Key lime juice, 1 tbsp zest, and 5ml vanilla extract. The mixture will begin to thicken immediately as the acid reacts.
  6. In a separate chilled bowl, whip 240ml heavy cream until it forms stiff peaks that don't slump. Stiff peaks are reached when the whisk leaves a clear trail and the cream stands straight up.
  7. Using a silicone spatula, fold the whipped cream into the lime mixture in three stages. Fold until no white streaks remain.
  8. Pour the filling into the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any trapped air bubbles.
  9. Refrigerate for at least 6 hours, though overnight is much better. Chill until the center feels firm and doesn't wobble.