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Key Lime Cheesecake

A tangy and creamy key lime cheesecake with a graham cracker crust. Perfect for special occasions or whenever you crave a delicious dessert.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs finely crushed
  • 1/4 cup sugar for crust
  • 1/2 cup butter melted
  • 3 packages cream cheese 8 oz each, softened
  • 1 cup sugar for filling
  • 1 cup sour cream
  • 3 tbsp key lime juice
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 tbsp lime zest for garnish

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Roasting pan
  • Aluminum foil

Method
 

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then let it cool.
  3. In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream, key lime juice, and vanilla extract, mixing well after each addition.
  4. Add eggs one at a time, beating on low speed after each addition until just blended. Pour the filling over the cooled crust.
  5. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water to about halfway up the sides of the springform pan. This water bath helps prevent cracks in the cheesecake.
  6. Bake for 60-70 minutes, or until the center is almost set. Turn off the oven and let the cheesecake sit in the oven with the door slightly open for 1 hour.
  7. Remove the cheesecake from the oven and water bath, then run a knife around the edge to loosen it from the pan. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  8. Before serving, garnish with lime zest. Slice and enjoy your delicious key lime cheesecake.

Notes

Chef's Tips:
• For a smoother texture, allow cream cheese to come to room temperature before mixing.
• Avoid overmixing the batter to prevent incorporating too much air, which can cause cracks.
• Serve with whipped cream and fresh berries for an elegant presentation.
Food Safety:
• Ensure cheesecake reaches an internal temperature of 150°F (66°C) to ensure safety.
• Store leftovers in the refrigerator and consume within 5 days.