If you adore the perfect balance of tart and creamy desserts, this Key Lime Cheesecake Recipe is going to become your new obsession. It combines the smooth richness of classic cheesecake with the bright, zesty punch of fresh key lime juice and zest, creating a dessert that’s both refreshing and indulgent. Whether you’re looking to impress at a summer gathering or just treat yourself to something special, this cheesecake offers a gorgeous combination of flavors and textures that’s simply irresistible.
Ingredients You’ll Need
Every ingredient in this Key Lime Cheesecake Recipe plays a crucial role in delivering the vibrant flavor and silky texture that make this dessert unforgettable. From the buttery graham cracker crust to the tangy key limes, these essentials come together beautifully with simple pantry staples.
- Graham cracker crumbs (1 1/2 cups): Provide a crunchy, buttery foundation that contrasts delightfully with the creamy filling.
- Granulated sugar (1 1/4 cups total): Sweetens the crust and filling perfectly without overpowering the tartness.
- Unsalted butter, melted (6 tablespoons): Binds the crust ingredients and adds richness for a satisfying base.
- Cream cheese, softened (3 packages, 8 ounces each): The star of the cheesecake, bringing that signature creamy, dreamy texture.
- Large eggs (3, room temperature): Help the filling set with a light, custard-like consistency.
- Sour cream (1 cup): Adds tang and smoothness, balancing the sweet and tart flavors.
- Heavy cream (1/2 cup): Enhances the filling’s richness for an indulgent mouthfeel.
- Fresh key lime juice (2/3 cup): Delivers authentic citrus brightness that defines this cheesecake’s unique character.
- Key lime zest (1 tablespoon): Intensifies the lime aroma and flavor in every bite.
- Pure vanilla extract (1 teaspoon): Rounds out the flavors with subtle warmth and depth.
- All-purpose flour (1 tablespoon): Helps to stabilize the filling so your cheesecake slices beautifully.
How to Make Key Lime Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and wrapping the outside of a 9-inch springform pan tightly with aluminum foil to prevent any water from seeping in during baking. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture feels like damp sand. Press this firmly and evenly into the bottom of your prepared pan—that crisp crust is the bedrock of your cheesecake!
Step 2: Bake the Crust
Place the crust in the oven and bake for 10 minutes, just long enough to set it in place. Then remove the crust and let it cool slightly so it won’t melt the filling too quickly when poured on.
Step 3: Make the Filling
In a large bowl, beat the softened cream cheese with the remaining 1 cup of sugar until it’s incredibly smooth and creamy—this step ensures your cheesecake has that perfect velvety texture. Add the eggs one by one, mixing slowly after each addition to keep the batter light, then blend in the sour cream, heavy cream, fresh key lime juice, lime zest, vanilla extract, and flour until the mixture is luxuriously smooth and just combined.
Step 4: Bake in a Water Bath
Pour the luscious filling over the cooled crust. To help your cheesecake bake evenly and avoid cracking, place the springform pan inside a large roasting pan and pour hot water halfway up the sides to create a water bath. Bake the cheesecake for 60 to 70 minutes, or until the center is just set but still has a slight jiggle. This gentle baking method makes all the difference for a creamy, tender finish.
Step 5: Cool and Chill
After baking, turn off the oven and crack the door open slightly to let your cheesecake cool slowly inside for an hour—this prevents sudden temperature changes that cause cracking. Remove the cheesecake from the water bath and refrigerate for at least 4 hours or overnight to let it fully set and develop the deep, tangy flavors.
How to Serve Key Lime Cheesecake Recipe
Garnishes
To make your Key Lime Cheesecake Recipe truly pop, top it with a generous swirl of freshly whipped cream and a few thin slices of lime. A sprinkle of additional lime zest or some toasted coconut flakes can add an exciting texture contrast and elevate the citrusy aroma.
Side Dishes
This cheesecake acts as a showstopper on its own, but if you want to pair it, consider fresh berries like raspberries or strawberries to complement the tartness. A light fruit salad or even a scoop of vanilla ice cream can round out this dessert with a refreshing balance.
Creative Ways to Present
For a fun twist, serve individual portions in parfait glasses with layers of graham cracker crumbs, cheesecake filling, and lime curd. Or try a drizzle of raspberry coulis on each slice for a beautiful color contrast. The possibilities to customize your Key Lime Cheesecake Recipe are endless, and every presentation will impress guests!
Make Ahead and Storage
Storing Leftovers
Once your cheesecake is cooled and set, store any leftovers in an airtight container in the refrigerator. It will keep fresh and delicious for up to 4 days, making it perfect for enjoying through the week without losing any of its creamy goodness.
Freezing
If you want to save your cheesecake for longer, wrap it tightly in plastic wrap and then foil before freezing. This dessert freezes well for up to one month. When you’re ready, thaw it in the fridge overnight to preserve its creamy texture.
Reheating
Cheesecake is best served chilled, so it’s not recommended to reheat it. However, if you’d like to bring it closer to room temperature for fuller flavor, let slices sit out for about 15 minutes before serving—just enough warmth to let the flavors shine without melting the texture.
FAQs
Can I use regular lime juice instead of key lime juice?
While regular lime juice will work in a pinch, fresh key lime juice gives this cheesecake its signature tart yet floral flavor that’s truly unique. If you want an authentic Key Lime Cheesecake Recipe, try to find key limes or bottled key lime juice.
How do I prevent cracks in my cheesecake?
Beating your batter gently and baking in a water bath are the keys to a smooth cheesecake without cracks. Also, cooling the cake slowly in the oven with the door slightly open helps prevent sudden temperature changes that cause cracks.
Can I make this cheesecake gluten-free?
Absolutely! Simply substitute the graham cracker crumbs for a gluten-free version or use crushed gluten-free cookies. Just make sure all other ingredients are naturally gluten-free or certified to avoid cross-contamination.
What if I don’t have a springform pan?
A springform pan makes taking the cheesecake out much easier, but if you don’t have one, you can use a regular cake pan lined with parchment paper. Just be extra careful when removing slices to keep them intact.
Can I prepare this cheesecake ahead of time for a party?
Definitely. This Key Lime Cheesecake Recipe actually tastes better after chilling overnight, as the flavors have time to meld. It’s a great make-ahead dessert for any gathering!
Final Thoughts
There’s something truly magical about the way this Key Lime Cheesecake Recipe brings together zesty citrus and creaminess in one delightful dessert. It’s a refreshing twist on a classic favorite that’s sure to brighten any occasion or satisfy your sweet craving on a warm day. I can’t wait for you to make it and enjoy every luscious bite!
Print
Key Lime Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Key Lime Cheesecake combines a creamy, tangy lime-flavored filling with a buttery graham cracker crust. Baked in a water bath for a smooth texture and garnished with lime zest, this dessert is a refreshing and decadent treat perfect for summer or anytime you crave a zesty cheesecake.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup sour cream
- 1/2 cup heavy cream
- 2/3 cup fresh key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Prepare the oven and pan: Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan tightly with aluminum foil to prevent water from seeping in during the water bath baking.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake the crust for 10 minutes to set it, then remove from oven and let it cool slightly.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain. Add eggs one at a time, mixing on low speed just until each is incorporated to avoid overmixing and excess air which can cause cracks.
- Incorporate remaining ingredients: Blend in the sour cream, heavy cream, fresh key lime juice, key lime zest, vanilla extract, and flour. Mix gently and thoroughly until the filling is smooth and homogenous.
- Assemble and bake: Pour the cheesecake filling over the cooled crust in the springform pan. Place the pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath that ensures gentle, even baking and prevents cracking.
- Bake the cheesecake: Bake for 60 to 70 minutes or until the center is set but still slightly jiggly when gently shaken. This ensures a creamy texture without overbaking.
- Cool the cheesecake: Turn off the oven and crack the oven door slightly open. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes that could cause cracking.
- Chill before serving: Remove the cheesecake from the water bath and springform pan wrap. Refrigerate for at least 4 hours, preferably overnight, to fully set the cheesecake and deepen the flavors.
Notes
- Do not overmix the batter to prevent cracks from forming on the cheesecake surface.
- For the best lime flavor, use freshly squeezed key lime juice rather than bottled juice.
- Garnish the cheesecake with whipped cream and lime slices before serving to enhance the presentation and add a fresh touch.
