Key Lime Cheesecake Recipe

This Key Lime Cheesecake is a creamy and tangy recipe, which is made with a classic graham cracker crust and real Key lime juice. It’s the ultimate summer dessert, ready in about 2 hours, plus extensive chilling time.

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Key Lime Cheesecake Recipe Ingredients

For the Crust:

• Nonstick cooking spray
• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 Tbsp. granulated sugar
• 1/4 tsp. kosher salt

For the Filling:

• 4 (8-oz.) packages cream cheese, room temperature
• 1/2 cup sour cream, room temperature
• 1 1/4 cups granulated sugar
• 2 Tbsp. all-purpose flour
• 1/2 tsp. kosher salt
• 4 large eggs, room temperature
• 1 Tbsp. vanilla extract
• 2 tsp. key lime zest or lime zest
• 1/3 cup key lime juice

For the Topping:

• 3/4 cup heavy whipping cream
• 3 Tbsp. granulated sugar
• 1/2 tsp. vanilla extract
• Key lime zest or lime zest, to garnish
• Key lime slices, to garnish

How To Make Key Lime Cheesecake

1. Prep the Pan and Crust: Preheat the oven to 325°F. Tightly wrap the outside bottom and sides of a 9-inch springform pan with heavy-duty foil. Spray the inside of the pan lightly with nonstick cooking spray. In a medium bowl, stir together the graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom and 1 inch up the sides of the prepared pan.
2. Bake the Crust: Bake the crust for 10 to 12 minutes, until golden brown. Place it on a wire rack to cool completely.
3. Prepare the Water Bath: Bring a large pot of water to a simmer over medium-low heat. This will be used for the water bath during baking.
4. Mix the Cheesecake Filling: In the bowl of a stand mixer, beat the room-temperature cream cheese on medium speed for about 2 minutes, until no lumps remain. Add the sour cream, sugar, flour, and salt, and beat until the batter is smooth and creamy.
5. Add Wet Ingredients: With the mixer on low speed, add the eggs one at a time, mixing until just combined after each addition. Stir in the vanilla, lime zest, and lime juice.
6. Bake the Cheesecake: Pour the filling into the cooled crust. Place the springform pan into a large roasting pan. Carefully place the roasting pan in the oven, then quickly pour the hot water from the pot into the roasting pan so that it comes about halfway up the sides of the springform pan.
7. Bake and Cool Gradually: Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, until the cheesecake is set on the sides and just barely jiggles in the center. Turn the oven off and crack the door open. Leave the cheesecake in the oven to cool for 15 minutes.
8. Chill Completely: Remove the cheesecake from the water bath and carefully remove the foil. Let it continue cooling to room temperature on a wire rack, about 2 hours. Then, place it in the refrigerator for at least 8 hours, or overnight, to chill completely.
9. Top and Serve: Just before serving, make the topping. In a clean mixer bowl, beat the cold heavy cream until thickened. Add the sugar and vanilla and continue to beat on high until medium peaks form. Run a thin knife around the edge of the cheesecake before removing the springform ring. Top the cheesecake with the whipped cream, and garnish with lime zest and lime slices.

Recipe Tips

• How to prevent cracks in a cheesecake? The two most important steps are using a water bath (which creates a steamy, humid environment for gentle baking) and cooling the cheesecake down very gradually, as instructed in the recipe. Drastic temperature changes are the main cause of cracks.
• How do I know when a cheesecake is perfectly baked? The edges of the cheesecake should look set and matte, but the very center (about a 2-3 inch circle) should still have a slight wobble, similar to Jell-O. It will continue to set and firm up as it cools.
• Why do all the ingredients need to be at room temperature? Using room-temperature cream cheese, sour cream, and eggs is the absolute key to a smooth, creamy, and lump-free cheesecake batter. Cold ingredients do not blend together well and can result in a clumpy texture.
• Can I use regular limes instead of Key limes? Yes. If you can’t find Key limes or Key lime juice, you can substitute an equal amount of regular (Persian) lime juice. The flavor will be slightly less tart and aromatic, but still delicious.

What To Serve With Key Lime Cheesecake

This rich and tangy cheesecake is a complete and impressive dessert that needs very little accompaniment.

• A cup of hot coffee or black tea
• A few fresh raspberries or strawberries for color
• A small glass of a sweet dessert wine

How To Store Key Lime Cheesecake

• Refrigerate: The cheesecake must be stored in the refrigerator. Cover it with plastic wrap or a cake dome and it will keep for up to 5 days.
• Freeze: Cheesecake freezes beautifully. You can freeze the whole cheesecake or individual slices. Wrap them tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Key Lime Cheesecake Nutrition Facts

• Calories: 650 kcal
• Carbohydrates: 55g
• Protein: 10g
• Fat: 45g
• Saturated Fat: 25g
• Sodium: 450mg
• Sugar: 40g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Peach Galette Recipe
• German Chocolate Pie Recipe
• Mississippi Mud Pie Recipe