Key Lime Cheesecake Recipe

Introduction

This Key Lime Cheesecake is a refreshing twist on a classic dessert, combining creamy richness with bright, tangy lime flavor. Perfect for warm months or any time you crave a zesty treat, it features a graham cracker crust and a luscious whipped topping.

Ingredients

• 3 cups (420g) ground graham crackers (about 3 sleeves)
• 3/4 cup (150g) granulated sugar
• Pinch of kosher salt
• 3/4 cup (168g) unsalted butter, melted
• Zest of 1/2 lime
• 32 ounces full fat cream cheese, room temperature
• 1 1/4 cup (250g) granulated sugar
• 2 tablespoons cornstarch
• 2 teaspoons vanilla extract
• Zest of 1 lime
• 1 cup (240g) sour cream
• 1/2 cup (120g) lime or key lime juice
• 3 large eggs, room temperature
• 2 cups (480g) heavy whipping cream
• 2 tablespoons powdered sugar
• Zest of 1/2 lime (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F and grease the inside of a 9” springform pan. Remove the ring, place a sheet of parchment paper on the bottom plate, then secure the ring back to hold the paper.
2. Step 2: In a large bowl, mix together the ground graham crackers, 3/4 cup sugar, and salt. Stir in the melted butter until evenly combined.
3. Step 3: Set aside 2 tablespoons of this crust mixture for decoration later. Press the remaining crust into the bottom and up the sides of the springform pan. Bake for 8 minutes.
4. Step 4: Mix the reserved crust with lime zest and set aside. Reduce oven temperature to 325°F once the crust is done baking.
5. Step 5: For the filling, beat the cream cheese, 1 1/4 cup sugar, and cornstarch on low speed until just combined. Scrape the bowl and add vanilla, lime zest, and sour cream. Mix again on low speed.
6. Step 6: Prepare a water bath by placing a large roast pan on the bottom oven rack and bringing a pot of water to a boil on the stove.
7. Step 7: With the mixer running on low, slowly pour in the lime juice to the cream cheese mixture. Lightly beat the eggs in a separate glass, then pour them in slowly while mixing until just combined.
8. Step 8: Scrape down the bowl and gently fold the batter once more by hand using a rubber spatula.
9. Step 9: Pour half of the batter into the baked crust. Sprinkle the lime-zested reserved crust evenly over the batter, then gently spread it.
10. Step 10: Add the remaining batter on top, spreading gently to avoid sinking through the crust.
11. Step 11: Carefully pour the boiling water into the roast pan in the oven, then place the cheesecake on the middle rack above the pan.
12. Step 12: Bake for 1 hour to 1 hour 15 minutes until edges are golden and the center jiggles slightly. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour.
13. Step 13: Transfer the cheesecake to the refrigerator uncovered and chill overnight.
14. Step 14: Before serving, whip the heavy cream and powdered sugar on high speed until fluffy but smooth.
15. Step 15: Spread or dollop the whipped cream over the cheesecake and sprinkle with lime zest and the reserved graham cracker mixture. Slice and enjoy!

Tips & Variations

• Use fresh key lime juice for the most authentic flavor, but regular lime juice works well too.
• Make sure all dairy ingredients are at room temperature to prevent lumps and ensure smooth batter.
• For a decorative touch, add lime slices or mint leaves on top before serving.
• If you prefer a firmer crust decoration, toast the reserved crumb mixture lightly before sprinkling.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. To keep the whipped topping fresh, add it just before serving if possible. Reheat slices briefly at room temperature or warm gently, but cheesecake is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes even better the next day after chilling overnight. Just keep it refrigerated until ready to serve.

Why do you use a water bath when baking cheesecake?

The water bath provides gentle, even heat and moisture, preventing cracks and helping the cheesecake bake smoothly.

Key Lime Cheesecake Recipe

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★★★★★

4.9 from 113 reviews

This Key Lime Cheesecake combines a tangy, creamy lime-flavored filling with a crunchy graham cracker crust, topped with fluffy whipped cream and zesty lime garnish. Baked in a water bath for a silky texture, it’s a refreshing dessert perfect for summer or any time you crave a citrusy treat.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 12 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 3 cups (420g) ground graham crackers (about 3 sleeves)
• 3/4 cup (150g) granulated sugar
• Pinch of kosher salt
• 3/4 cup (168g) unsalted butter, melted
• Zest of 1/2 lime

Key Lime Cheesecake Filling

• 32 ounces full fat cream cheese, room temperature
• 1 1/4 cup (250g) granulated sugar
• 2 tablespoons cornstarch
• 2 tsp vanilla extract
• Zest of 1 lime
• 1 cup (240g) sour cream
• 1/2 cup (120g) lime or key lime juice
• 3 large eggs, room temperature

Whipped Topping

• 2 cups (480g) heavy whipping cream
• 2 tbsp powdered sugar
• Zest of 1/2 lime
• Reserved graham cracker mixture for garnish

Instructions

1. Prepare Crust: Preheat the oven to 350°F and grease a 9” springform pan. Remove the pan’s ring, place parchment paper on the bottom plate, then reattach the ring to secure it.
2. Mix Crust Ingredients: In a large bowl, combine ground graham crackers, sugar, and salt. Stir in melted butter until evenly mixed.
3. Set Aside Crust for Decoration: Reserve 2 tablespoons of the crust mixture in the refrigerator for later garnish.
4. Press Crust Into Pan: Press two-thirds of the crust mixture firmly into the bottom and up the sides of the springform pan, then bake for 8 minutes.
5. Add Lime Zest to Remaining Crust: Mix the lime zest into the remaining crust mixture set aside and keep it aside.
6. Lower Oven Temperature: Reduce oven to 325°F after crust is baked.
7. Make Cheesecake Filling – Combine Cream Cheese Mixture: Using a mixer with a paddle attachment on low speed, blend cream cheese, sugar, and cornstarch until just combined.
8. Add Flavorings: Scrape the bowl and mix in vanilla extract, lime zest, and sour cream until just combined on low speed.
9. Prepare Water Bath: Place a large roasting pan on the bottom oven rack and heat a medium pot of water to boiling on the stovetop.
10. Add Lime Juice: While mixer runs on low speed, slowly pour in lime or key lime juice until fully incorporated.
11. Incorporate Eggs: Lightly beat eggs with a fork and slowly pour into the mixer on low speed, mixing just until combined.
12. Final Batter Mix: Scrape down the bowl and mix batter once more by hand with a spatula to ensure even texture.
13. Layer Cheesecake Batter and Crust: Pour half the batter into the baked crust, then add a layer of the remaining lime-zested graham cracker crust and gently spread it evenly.
14. Add Remaining Batter: Carefully pour the rest of the cheesecake batter over the crust layers, spreading evenly without pouring all in one spot.
15. Add Water Bath and Bake: Pour the boiling water into the roasting pan in the oven, then quickly place the cheesecake in the middle rack above the pan.
16. Bake Cheesecake: Bake for 1 hour to 1 hour 15 minutes until edges are golden and center jiggles slightly when nudged.
17. Cool in Oven: Turn off oven and crack open the door, leaving the cheesecake inside for 1 hour to cool gradually.
18. Chill Overnight: Transfer the cheesecake to the refrigerator uncovered and chill overnight for best texture.
19. Prepare Whipped Topping: Just before serving, whip heavy cream with powdered sugar on high speed until fluffy but smooth using a whisk attachment.
20. Assemble and Serve: Spread or scoop the whipped cream over the chilled cheesecake, sprinkle with reserved graham cracker crumbs and lime zest. Slice and enjoy!

Notes

• Make sure all dairy ingredients like cream cheese, sour cream, and eggs are at room temperature to ensure a smooth batter without lumps.
• Use a water bath during baking to prevent cracks and create a creamy texture in the cheesecake.
• Let the cheesecake cool slowly in the oven with the door cracked to avoid sudden temperature changes that cause cracking.
• The reserved graham cracker crumbs add a nice decorative crunch on top; don’t skip this step.
• Allow the cheesecake to chill overnight; it will set perfectly and flavors will meld for the best taste.
• If preferred, regular lime juice can be substituted for key lime juice with a slight flavor difference.

Keywords: Key Lime Cheesecake, Lime Cheesecake, Grahams Crust, Cream Cheese Dessert, Citrus Cheesecake, Water Bath Bake