Key Lime Cheesecake
This key lime cheesecake recipe delivers everything you love about a classic key lime pie, wrapped inside a rich, velvety cheesecake filling and pressed into a buttery graham cracker crust.
Equipment
- 9-inch springform pan - essential for releasing the cheesecake cleanly without damage
- Stand mixer or hand mixer - for beating the cream cheese smooth and lump-free
- Large roasting pan - for the water bath; must be large enough to hold the springform pan
- Citrus zester / microplane - for getting fine, fragrant lime zest without the bitter pith
- Citrus juicer - makes juicing small key limes much easier
- Large mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Aluminum foil - heavy-duty, for wrapping the springform pan
- Cooling rack
- Kitchen scale - optional but recommended for precise measurements
Ingredients
- 1 ¾ cups graham cracker crumbs - 175g, about 14 full crackers
- ¼ cup granulated sugar - 50g
- ½ cup unsalted butter - 115g / 1 stick, melted
For the Key Lime Cheesecake Filling
- 32 oz full-fat cream cheese - 907g / 4 blocks, softened to room temperature
- 1 ¼ cups granulated sugar - 250g
- 4 large eggs - at room temperature
- ½ cup sour cream - 120ml, at room temperature
- ½ cup fresh key lime juice - 120ml, from about 15-20 key limes, or bottled key lime juice
- 1 tablespoon key lime zest - from about 6 key limes
- 1 teaspoon pure vanilla extract
For the Whipped Cream Topping
- 1 cup heavy whipping cream - 240ml, cold
- 3 tablespoons powdered sugar - 37g
- ½ teaspoon vanilla extract
- Extra lime zest - for garnish
- Lime slices - for garnish
Instructions
- Remove cream cheese, eggs, and sour cream from refrigerator 1-2 hours before starting. Preheat oven to 325°F (165°C) with rack in center. Grease 9-inch springform pan, wrap outside tightly in 2-3 layers of heavy-duty foil, and boil water for water bath.
- Crush graham crackers into fine crumbs. Mix crumbs with ¼ cup sugar, then stir in melted butter until mixture resembles wet sand. Press firmly into bottom and about 1 inch up sides of pan. Bake at 325°F for 8-10 minutes until toasty and set. Cool slightly.
- Beat softened cream cheese on medium-high for 2-3 minutes until smooth. Add sugar and beat 2 more minutes. Add sour cream, lime juice, lime zest, and vanilla; beat 1 minute. Add eggs one at a time on low speed, mixing just until blended. Fold gently with spatula.
- Pour filling over warm crust and smooth top. Tap pan on counter to release air bubbles. Place foil-wrapped pan in roasting pan on oven rack. Pour hot water into roasting pan until 1 inch up sides of springform pan. Bake at 325°F for 65-75 minutes until edges are set and center has gentle jiggle.
- Turn off oven, crack door open 1 inch, and leave cheesecake inside for 1 hour. Remove from water bath and peel off foil. Run thin knife around edge to loosen. Cool completely on wire rack for 1-2 hours. Cover and refrigerate at least 6 hours, preferably overnight.
- Just before serving, beat cold heavy cream until soft peaks form. Add powdered sugar and vanilla, beat until stiff peaks form. Release springform ring, transfer cheesecake to serving plate. Top with whipped cream, extra lime zest, and lime slices. Serve immediately.
Notes
- Always use room-temperature cream cheese. If you forgot to take it out ahead of time, cut it into small cubes and let it sit for 30 minutes.
- Do not skip the water bath. The moist, even heat is the key to a smooth, crack-free top. If water leakage is a concern, place the springform pan in a large oven-safe bag before wrapping in foil.
- Do not overmix after adding eggs. Mix only until each egg is just combined to prevent puffing and cracking.
- Use fresh key lime juice when possible for a floral, complex flavor. If using bottled, choose a high-quality brand like Nellie & Joe's.
- Let it chill overnight for the best texture. A cheesecake that has chilled for 12 hours or more is exceptionally dense and sliceable.
- Use a hot, clean knife for slicing. Run your knife under hot water, dry it, and make each cut in one smooth downward motion. Wipe the blade clean between slices.
- Regular Persian limes work perfectly as a substitute. They are less floral and slightly less tart, but the flavor difference is subtle once baked and chilled.
- Store the cheesecake covered in the refrigerator for up to 5 days. Freeze individual slices wrapped tightly for up to 2 months.
- This cheesecake can be made up to 2 days in advance. Hold off on adding the whipped cream topping until right before serving.
- Cheesecake tastes best when served slightly cooled but not ice-cold. Remove from the refrigerator 15-20 minutes before slicing.