Key Lime Cheesecake

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

  • Refreshing Flavor: The combination of key lime juice and zest provides a bright, tangy taste that balances beautifully with the creamy cheesecake base.
  • Creamy Texture: Made with full-fat cream cheese and sour cream, this cheesecake boasts a rich and smooth consistency.
  • Perfect for Gatherings: Its vibrant flavor and elegant appearance make it an excellent choice for special occasions and celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Graham cracker crumbs
  • Granulated sugar
  • Unsalted butter, melted
  • Full-fat cream cheese, softened
  • Sour cream
  • Granulated sugar
  • Large eggs
  • Key lime juice
  • Key lime zest
  • Vanilla extract

Directions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan, extending it slightly up the sides. Bake for 10 minutes, then set aside to cool.

  2. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and continue to beat until well combined. Mix in the sour cream, key lime juice, key lime zest, and vanilla extract until smooth. Add the eggs one at a time, beating on low speed after each addition just until combined.

  3. Assemble and Bake: Pour the cheesecake filling over the cooled crust, spreading it evenly. Place the springform pan in a large roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 55-65 minutes, or until the center is set but still slightly jiggly.

  4. Cool and Chill: Remove the cheesecake from the oven and carefully run a knife around the edge to loosen it from the pan. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.

Servings and Timing

  • Servings: This cheesecake yields approximately 12 slices.
  • Preparation Time: 20 minutes
  • Cooking Time: 55-65 minutes
  • Chilling Time: At least 4 hours (preferably overnight)

Variations

  • No-Bake Version: For a no-bake alternative, prepare the crust and chill it in the refrigerator. For the filling, beat cream cheese, sweetened condensed milk, key lime juice, and zest until smooth. Pour over the chilled crust and refrigerate until set, approximately 4 hours.
  • Gluten-Free Crust: Substitute traditional graham crackers with gluten-free graham crackers to accommodate dietary restrictions.
  • Topping Options: Enhance your cheesecake with toppings like whipped cream, fresh key lime slices, or a drizzle of lime curd for added flavor and presentation.

Storage/Reheating

  • Storage: Cover the cheesecake tightly with plastic wrap or store it in an airtight container. Refrigerate for up to 3-4 days.
  • Freezing: To freeze, wrap the cheesecake (whole or in individual slices) in plastic wrap and then in aluminum foil. Place in a freezer-safe bag and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

What is the difference between key limes and regular limes?

Key limes are smaller, have a more intense aroma, and are slightly sweeter than regular (Persian) limes. They also have a thinner, leathery skin and more seeds.

Can I use regular lime juice instead of key lime juice?

Yes, you can substitute regular lime juice if key limes are unavailable. The flavor will be slightly different but still delicious.

Do I need to use a water bath for baking the cheesecake?

Using a water bath helps prevent cracks and ensures even baking, but it’s not mandatory. If you choose to skip it, be cautious to avoid overbaking.

How can I tell when my cheesecake is done baking?

The cheesecake is done when the edges are set, and the center jiggles slightly when gently shaken. The internal temperature should reach 150°F (65°C).

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to 2 days in advance. Store it covered in the refrigerator until ready to serve.

What toppings pair well with key lime cheesecake?

Whipped cream, fresh berries, lime zest, or a drizzle of fruit coulis complement the tartness of the key lime cheesecake.

How do I prevent my cheesecake from cracking?

Ensure all ingredients are at room temperature before mixing, avoid overmixing the batter, and bake the cheesecake in a water bath to maintain even moisture and temperature.

Can I use bottled key lime juice?

Yes, bottled key lime juice is a convenient alternative to fresh key limes and works well in this recipe.

Is it necessary to refrigerate the cheesecake before serving?

Yes, chilling the cheesecake for at least 4 hours (preferably overnight) allows it to set properly and enhances the flavor.

Can I add food coloring to achieve a green hue?

Traditional key lime cheesecake is pale yellow due to the natural color of the ingredients. However, if you prefer a

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Key Lime Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Isabella
  • Total Time: About 5 hours (including chilling)
  • Yield: 12 slices
  • Diet: Vegetarian
Print Recipe

Description

This Key Lime Cheesecake is a creamy, citrusy delight with a smooth texture and a refreshing zing from fresh key limes. Made with a buttery graham cracker crust and a rich cheesecake filling, this dessert is perfect for summer gatherings, holidays, or any time you crave a taste of the tropics. Try this easy homemade cheesecake recipe today!

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted

For the Filling:

  • 24 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • ½ cup key lime juice (fresh or bottled)
  • 1 tbsp key lime zest
  • 1 tsp vanilla extract
  • 3 large eggs

Instructions

1️⃣ Prepare the Crust

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
  3. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
  4. Bake for 10 minutes, then set aside to cool.

2️⃣ Make the Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Add sugar and mix until fully combined.
  3. Mix in sour cream, key lime juice, zest, and vanilla extract until smooth.
  4. Add the eggs one at a time, beating on low speed just until combined (do not overmix).

3️⃣ Assemble & Bake

  1. Pour the cheesecake batter over the cooled crust and smooth the top.
  2. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
  3. Bake for 55-65 minutes, or until the center is slightly jiggly but set at the edges.

4️⃣ Cool & Chill

  1. Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan.
  2. Let it cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).

Notes

  • Water Bath Tip: Wrapping the springform pan in foil prevents water from seeping into the cheesecake.
  • Crack Prevention: Avoid overmixing the batter and don’t overbake—this keeps the texture smooth and prevents cracks.
  • Lime Juice Alternative: Regular lime juice can be substituted if key limes aren’t available.
  • Prep Time: 20 minutes
  • Cook Time: 55-65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Tropical

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star