Key Lime Cheesecake

Craving a dessert that's both creamy and bursting with bright, citrusy flavor? Look no further than the Key lime cheesecake. This isn't just any cheesecake; it's a delightful blend of rich, smooth creaminess with the distinctive tartness of Key limes, all nestled in a buttery graham cracker crust. Forget those overly sweet, one-note desserts. We're diving into a recipe that perfectly balances the sweet and the tangy, offering a refreshing escape with every bite. Whether you're a seasoned baker or new to the cheesecake game, get ready to create a show-stopping dessert that's sure to impress!

Ingredients

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Key Lime Cream Cheese Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar (slightly reduced from previous version)
  • 1 tbsp lime zest (from about 2-3 Key limes)
  • 1/2 cup Key lime juice (freshly squeezed is best)
  • 1/2 cup sour cream, full-fat recommended
     
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 3 large eggs, at room temperature

For Garnish (Optional):

  • Lime slices or wedges
  • Whipped cream

Instructions

  1. Prepare for Baking:

    • Preheat oven to 325°F (160°C).
    • Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in if using a water bath.

  2. Make the Graham Cracker Crust:

    • In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter.
    • Press the mixture evenly into the bottom of the prepared 9-inch springform pan.
    • Bake for 10 minutes, or until lightly golden.
    • Remove from oven and let cool completely on a wire rack.

  3. Prepare the Key Lime Cream Cheese Filling:

    • In a large bowl, using an electric mixer, beat 3 (8-ounce) packages softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
    • Add 1 1/4 cups granulated sugar, 1 tbsp lime zest, and a pinch of salt. Beat on medium speed until well combined and fluffy, about 2 minutes. Scrape down the sides of the bowl.
    • Reduce speed to low. Gradually add 1/2 cup Key lime juice, 1/2 cup sour cream, and 1/2 tsp vanilla extract, mixing until just combined.
    • Add 3 large eggs one at a time, beating on low speed until just incorporated after each addition. Do not overmix once the eggs are added. Scrape down the sides of the bowl.

  4. Bake the Cheesecake (Water Bath Method Recommended):

    • Pour the Key lime cream cheese filling over the cooled graham cracker crust in the springform pan.
    • Water Bath: Place the springform pan into a larger roasting pan or high-sided baking dish. Carefully pour hot water into the larger pan until it comes about halfway up the sides of the springform pan.
    • Carefully transfer the roasting pan with the cheesecake to the preheated oven.
    • Bake for 60-75 minutes, or until the edges are set and the center still jiggles slightly when gently shaken.
    • Turn off the oven, but leave the cheesecake inside with the oven door propped open a few inches. Let the cheesecake cool slowly in the oven for 1 hour.

  5. Chill:

    • Carefully remove the cheesecake from the water bath (if used) and remove the aluminum foil.
    • Place the cheesecake on a wire rack and let it cool completely to room temperature, about 1-2 hours.
    • Once at room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until thoroughly chilled and firm.

  6. Serve:

    • Carefully remove the sides of the springform pan.
    • Garnish with lime slices, lime zest, or whipped cream, if desired.
    • Slice and serve chilled.