Mexican Cheesecake

Instructions

1. Preheat the oven to 160 degrees Celsius. Grease a 9-inch springform pan.
2. In a bowl, mix crushed graham crackers, melted butter, brown sugar, and cinnamon until combined.
3. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then let it cool.
4. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lime zest.
6. Fold in the sour cream until the mixture is smooth and well combined.
7. Pour the cream cheese mixture over the cooled crust in the springform pan.
8. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
9. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
10. Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Prep

• Soften cream cheese at room temperature for 1 hour.