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Key Lime Cheesecake

A refreshing and creamy Key Lime Cheesecake with a buttery graham cracker crust, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 5 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Crust ingredients
  • 1 cup 1 cup (84 g) graham cracker crumbs Use fresh crumbs for a crunchy crust.
  • 1 tablespoon 1 tablespoon granulated sugar Sweetens the crust.
  • 3 tablespoons 3 tablespoons unsalted butter, melted Ensure it’s softened for easy mixing.
Cheesecake filling ingredients
  • 16 ounces 2 packages (8 ounces each) cream cheese, room temperature Use full-fat for creaminess.
  • 2/3 cup 2/3 cup (133 g) granulated sugar Adjust if you prefer a less sweet cheesecake.
  • 1/3 cup 1/3 cup (77 g) sour cream, room temperature Greek yogurt is a good substitute.
  • 1 teaspoon 1 teaspoon vanilla extract Pure extract provides the best flavor.
  • 2 large 2 large eggs, room temperature Bring to room temperature for better blending.
  • 6 tablespoons 6 tablespoons Key lime juice (or Persian lime juice) Freshly squeezed is best.
  • 1 teaspoon 1 teaspoon Key lime zest Use a microplane for fine zesting.
  • Whipped cream, for garnish Homemade is best.
  • Fresh Key limes or Persian limes, sliced, for garnish Final touch to your dessert.

Method
 

Preparation
  1. Preheat oven to 350 degrees F. Line the bottom of a 7-inch springform pan with parchment paper for easy removal.
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed. Press this mixture firmly into the bottom of the prepared springform pan. Wrap the pan in heavy-duty aluminum foil.
  3. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Gradually add the sugar and continue mixing until creamy.
  4. Add the sour cream and vanilla, blending until well incorporated.
  5. Add the eggs one at a time, mixing on low speed until just combined. Add the Key lime juice and zest and mix until just combined.
Baking
  1. Pour the creamy filling over the prepared crust. Place the springform pan into a larger roasting pan and fill the larger pan with hot water until it reaches halfway up the sides of the springform pan.
  2. Bake for 70-80 minutes until the top is golden brown, with the edges set but the center slightly jiggly.
Cooling & Serving
  1. Cool on a wire rack for at least 30 minutes, then chill in the refrigerator for a minimum of 4 hours, preferably overnight.
  2. Once chilled, top with whipped cream, extra Key lime zest, and slices of lime before serving.

Notes

Use room temperature ingredients for better blending. Store leftovers tightly wrapped in plastic wrap in the fridge for up to 5 days or freeze slices for up to 3 months. This cheesecake gets better with time, making it a perfect make-ahead recipe.