- 1 cup finely ground graham crackers (from 9 crackers)
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 5 tablespoons unsalted butter, melted and cooled
- 2 packages (8 ounces each) cream cheese, room temperature
- 1 can (14 ounces) sweetened condensed milk
1/3 cup fresh Key lime juice, plus 2 teaspoons grated
zest (from 16 limes), and thinly sliced lime rounds for serving
Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.