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Key Lime Cheesecake

This creamy and tangy Key Lime Cheesecake features a buttery graham cracker crust and is perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Use finely crushed for the best crust. Can substitute with digestive biscuits.
  • 1 tablespoon granulated sugar This adds a touch of sweetness to the crust.
  • 3 tablespoons unsalted butter, melted Ensure this is at room temperature before melting for even mixing.
For the filling
  • 16 ounces cream cheese, room temperature Brands like Philadelphia are highly recommended for a rich flavor.
  • 2/3 cup granulated sugar For adding sweetness to the creamy filling.
  • 1/3 cup sour cream, room temperature Adds depth and creaminess to the texture.
  • 1 teaspoon vanilla extract Pure vanilla extract is always recommended for flavor.
  • 2 large eggs, room temperature Ensures a smooth batter.
  • 6 tablespoons key lime juice Fresh is best, but bottled can work in a pinch.
  • 1 teaspoon key lime zest For that zesty kick.
For garnish
  • whipped cream Light and airy, adds a perfect touch to each slice.
  • fresh key limes A final touch of freshness!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper for easy removal later.
  2. In a medium mixing bowl, combine graham cracker crumbs, 1 tablespoon of sugar, and melted butter until everything is well-mixed. Firmly press this mixture into the bottom of the lined springform pan.
Filling Preparation
  1. Using an electric mixer, beat the cream cheese until smooth. Gradually incorporate 2/3 cup of sugar, sour cream, and vanilla extract, blending until it’s completely smooth.
  2. Add the eggs one at a time on low speed until fully mixed in. Then, pour in the key lime juice and zest; mix until you have a uniform batter.
Baking
  1. Pour the cheesecake filling over the crust, spreading it out evenly. Place the springform pan in a larger pan and pour hot water into the larger pan, filling it halfway up the sides of the springform pan.
  2. Bake your cheesecake for 70-80 minutes or until the edges are golden brown and the center jiggles slightly. Be careful not to overbake.
Cooling and Serving
  1. Once baked, let the cheesecake cool on a wire rack. After it’s cooled to room temperature, refrigerate for at least 4 hours (or overnight for the best texture).
  2. Right before serving, garnish with a dollop of whipped cream, a sprinkle of zest, and sliced fresh key limes.

Notes

To prevent excess air that can cause cracks, avoid overmixing the filling. Store leftovers in the fridge for up to 5 days in an airtight container. This cheesecake can be made up to a day in advance.