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Key Lime Cheesecake Recipe

Key Lime Cheesecake

iamwinfred
This Key Lime Cheesecake Recipe takes everything you love about classic key lime pie and turns it into a rich, creamy, baked cheesecake. A buttery graham cracker crust holds a tangy, velvety filling loaded with fresh key lime juice and zest. It bakes up smooth with no cracks, no water bath fuss, and no complicated tricks. Once it chills overnight, you get clean slices with that perfect sweet and tart balance every single time.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 7 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 390 kcal

Equipment

  • 9-inch springform pan
  • Food processor for graham cracker crumbs
  • Stand mixer or hand mixer
  • Large mixing bowls
  • Rubber spatula
  • Microplane zester
  • Citrus juicer
  • Heavy-duty aluminum foil
  • Offset spatula
  • Wire cooling rack
  • Rolling Pin optional, for crushing graham crackers if not using food processor
  • Zip-Top Bag optional, for crushing graham crackers
  • Measuring cup for pressing crust
  • Baking sheet
  • Wooden spoon for propping oven door open
  • Thin knife for releasing cheesecake from pan
  • Piping bag optional, for whipped cream topping
  • Cheesecake water bath baking strips optional

Ingredients
  

  • 2 cups graham cracker crumbs about 16 full sheets
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter melted

For the Filling

  • 32 ounces cream cheese 4 blocks, softened to room temperature
  • 1 cup granulated sugar
  • 1/3 cup sour cream room temperature
  • 1 tablespoon key lime zest
  • 1/2 cup fresh key lime juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs room temperature

For the Topping

  • 1 cup heavy whipping cream cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • key lime slices for garnish
  • key lime zest extra, for garnish

Instructions
 

  • Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the outside tightly with two layers of heavy-duty foil.
  • Pulse graham crackers in a food processor until fine crumbs form. Combine crumbs, sugar, and salt in a bowl, then stir in melted butter until mixture resembles wet sand.
  • Press the crust firmly into the bottom and about 1 inch up the sides of the prepared pan. Use a measuring cup to pack it tight.
  • Bake the crust for 10 minutes until set and lightly golden. Remove and let cool on the counter while keeping the oven on.
  • In a stand mixer fitted with the paddle attachment, beat softened cream cheese on medium speed for 2-3 minutes until completely smooth. Scrape down the bowl.
  • Add granulated sugar and beat until combined, about 1 minute. Add sour cream and mix on low speed until incorporated.
  • Add key lime zest, key lime juice, vanilla extract, and salt. Mix on low speed until evenly combined, being careful not to overmix.
  • Add eggs one at a time, mixing on low speed after each addition until just combined. Stop mixing as soon as the last egg disappears into the batter.
  • Pour the batter over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release air bubbles.
  • Place the pan on a baking sheet and bake at 325°F for 50-60 minutes. The cheesecake is done when the edges are set and the center has a slight jiggle.
  • Turn off the oven, crack the door open a few inches, and let the cheesecake sit in the cooling oven for 1 hour.
  • Remove the cheesecake from the oven and let it finish cooling on the counter to room temperature.
  • Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or overnight for best results.
  • In a chilled mixing bowl, beat cold heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, about 2-3 minutes.
  • Run a thin knife around the edge of the pan before releasing the springform sides. Pipe or dollop whipped cream over the cheesecake and garnish with lime slices and zest.

Notes

  • Bring cream cheese, sour cream, and eggs to true room temperature before starting, about 1 hour on the counter.
  • Use fresh key limes whenever possible for the brightest, most floral flavor. Regular limes work as a substitute if key limes are unavailable.
  • Mix on low speed once the eggs go in to avoid trapping excess air in the batter, which can cause cracking.
  • Do not skip the slow cooldown in the oven with the door cracked open; this is the biggest factor in preventing cracks.
  • Chill the cheesecake fully before slicing; a warm cheesecake will not hold clean slices. Dip your knife in hot water and wipe it dry between each slice for neat cuts.
  • This cheesecake can be made ahead and actually improves after a day or two in the fridge as the flavors meld.
  • Store covered in the refrigerator for up to 5 days. Freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
  • Add fresh whipped cream just before serving rather than storing it on the cheesecake to prevent it from deflating.
  • For a coconut key lime variation, fold 1/2 cup of shredded coconut into the crust.

Nutrition

Serving: 1sliceCalories: 390kcalCarbohydrates: 29gProtein: 6gFat: 28gSaturated Fat: 16gCholesterol: 120mgSodium: 290mgSugar: 22g
Keyword baked key lime dessert, citrus cheesecake, creamy cheesecake recipe, key lime cheesecake, no water bath cheesecake
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