Looking for a refreshing twist on your traditional cheesecakes? Try this easy key lime ice cream meringue cheesecake recipe! It combines the zesty tang of key limes with creamy ice cream and a light meringue topping, perfect for summer or any time you crave something sweet and light.
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#### Ingredients
- 1 cup graham cracker crumbs (about 40 crackers)
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 key limes, juiced and zest from one
- 15 oz. key lime ice cream, softened
- 4 large egg whites
- 1/4 cup granulated sugar (for the meringue)
- Optional: Powdered sugar for dusting
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#### Step-by-Step Instructions
1. **Prepare the Crust**
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together graham cracker crumbs and granulated sugar.
- Add melted butter and stir until well combined.
- Press this mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes to set it.
2. **Blend Key Lime Ice Cream**
- Scoop out enough key lime ice cream to fill the crust, leaving some aside to add later as a topping.
- Blend the ice cream in a food processor until smooth and creamy. You can also use an immersion blender or mix it well by hand if you prefer.
3. **Add Key Lime Flavor**
- While the ice cream is blending, combine key lime juice and zest from one lime.
- Once the ice cream is smooth, stir in the key lime juice and zest until evenly distributed.
4. **Layer the Cheesecake Base**
- Pour the ice cream mixture over the cooled crust and spread it out evenly with a spatula.
- Place back into the oven and bake for another 15 to 20 minutes, or until the edges are set but still slightly wobbly in the center.
5. **Prepare Meringue Topping**
- In a clean bowl, beat egg whites with an electric mixer until they form stiff peaks.
- Gradually add granulated sugar and continue beating until glossy and firm.
6. **Assemble Cheesecake**
- Remove the cheesecake from the oven and allow it to cool completely at room temperature.
- Spread half of the remaining key lime ice cream on top, reserving the rest for decoration.
- Carefully spread the meringue mixture over the ice cream layer.
7. **Final Touches and Cooling**
- Place a sheet of plastic wrap directly onto the surface of the cheesecake to prevent a skin from forming during cooling.
- Cover loosely with another sheet of plastic wrap or a lid, and refrigerate for at least 4 hours, preferably overnight.
8. **Serve**
- Before serving, dust the top with powdered sugar if desired.
- Use a small offset spatula to gently release the springform pan’s sides before slicing into portions.
- Serve chilled for best enjoyment!
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#### Tips and Variations
- For a richer flavor, consider adding a few drops of pure key lime extract during the ice cream preparation step.
- Experiment with different types of ice cream or even whipped cream mixed with key lime juice to create unique variations.
By following these steps, you’ll have a delicious and visually appealing key lime ice cream meringue cheesecake that is sure to impress your guests! Enjoy your baking adventure with this refreshing treat.