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
Scale
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.
