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Delicious Key Lime Cheesecake slice with a lime garnish

Key Lime Cheesecake

This creamy Key Lime Cheesecake perfectly balances tart and sweet, making it a delightful dessert that brings smiles and joy.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.75 cups Graham Cracker Crumbs (about 15 full crackers) The backbone of our crust, adding delightful crunch.
  • 1/3 cup butter, melted Binds the crust together.
  • 1/4 cup granulated sugar Balances the tartness of the key limes.
  • 1/2 teaspoon kosher salt Enhances all flavors.
For the Filling
  • 4 packages Cream Cheese, room temperature (8 ounces each) Achieves perfect creamy texture.
  • 1 cup granulated sugar Complementary to the key lime juice.
  • 1 tablespoon key lime zest Adds intense citrus flavor.
  • 1/2 cup sour cream, room temperature Gives luscious mouthfeel.
  • 1/3 cup key lime juice The star of the show—tart and refreshing.
  • 1 teaspoon vanilla Ties everything together.
  • 3 large eggs, room temperature Vital for structure and richness.
Optional Garnish
  • whipped cream Add your flair.
  • toasted coconut flakes
  • raspberries
  • lime wedges

Method
 

Preparation
  1. Double wrap the bottom of your springform pan with foil, sealing tightly.
  2. Preheat your oven to 350°F.
  3. In a large bowl, mix graham cracker crumbs, melted butter, granulated sugar, and kosher salt until even.
  4. Press the mixture into the bottom and sides of a 9-inch springform pan.
  5. Bake the crust for 8-10 minutes until lightly golden and set aside to cool.
Making the Filling
  1. In a stand mixer fitted with a paddle attachment, mix cream cheese and 1 cup granulated sugar at medium speed until smooth.
  2. Add zest, sour cream, lime juice, and vanilla at low speed and mix well.
  3. Add eggs, one at a time, mixing just until combined.
  4. Pour the filling over the cooled crust, spreading it evenly.
  5. Place the springform pan into a larger pan with hot water (about 3/4-inch deep) to create a water bath.
Baking
  1. Bake for 60-70 minutes, until the center is almost set and jiggles slightly.
  2. Run a knife around the rim to loosen the cheesecake and let it sit at room temperature for 1 hour.
  3. Cover and refrigerate for at least 6 hours or overnight.
Serving
  1. Release the sides of the springform pan and garnish as desired.

Notes

Allow cooling slowly at room temperature before chilling. You can freeze for up to three months; thaw overnight before serving. Experiment with flavors by adding different zests.