Description
Creamy key lime cheesecake delivers a tangy tropical escape with its zesty graham cracker crust and silky smooth filling. Rich citrus notes dance across your palate, whisking you to sunny Florida shores in one delightful bite.
Ingredients
Scale
Crust:
- 1.5 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 3 tbsp granulated sugar
Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup key lime juice
- 2 tbsp key lime zest
- 1/4 cup sour cream
- 1 tsp vanilla extract
Topping:
- 1 cup whipped cream
- 2 tbsp key lime zest
- 4–5 lime slices for garnish
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by lightly greasing the sides.
- Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl, stirring until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even, compact base for the cheesecake.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy, ensuring no lumps remain.
- Incorporate eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
- Fold in key lime juice, zest, sour cream, and vanilla extract, gently blending until the filling is uniform and vibrant.
- Pour the lime-infused cheesecake mixture over the prepared crust, smoothing the top with a spatula.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Remove from the oven and allow the cheesecake to cool at room temperature for 1 hour.
- Refrigerate for at least 4 hours or overnight to ensure complete setting and flavor development.
- Before serving, pipe or spread whipped cream around the edges of the cheesecake.
- Sprinkle additional key lime zest over the top and garnish with fresh lime slices for a bright, citrusy presentation.
- Carefully release the springform pan and slice to serve the chilled, tangy cheesecake.
Notes
- Avoid overmixing the cheesecake batter to prevent cracks from forming during baking, which can happen when too much air is incorporated.
- Use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free filling and even baking.
- Create a water bath by placing the springform pan in a larger baking dish filled with hot water to help prevent the cheesecake from cracking and promote even cooking.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs, maintaining the same proportions.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 23 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 90 mg