Name: Key Lime Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 3 packages (8 oz each) cream cheese, softened; 1 cup sugar; 1/4 cup sour cream; 3 large eggs; 1/4 cup fresh key lime juice; 2 teaspoons lime zest; 1 teaspoon vanilla extract; Whipped cream (optional); Lime slices (for garnish)

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This key lime cheesecake is a refreshing, creamy dessert that combines the perfect balance of tangy lime and smooth cream cheese. The buttery graham cracker crust complements the zesty lime filling, creating a delightful treat that's ideal for any occasion. Whether I'm serving it at a family gathering or enjoying it on a quiet afternoon, this cheesecake is always a crowd-pleaser.

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

½ cup unsalted butter, melted

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened

1 cup sugar

¼ cup sour cream

3 large eggs

¼ cup fresh key lime juice

2 teaspoons lime zest

1 teaspoon vanilla extract

For the Topping:

Whipped cream (optional)

Lime slices (for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by preheating the oven to 325°F (163°C). Then, I grease a 9-inch springform pan and line the bottom with parchment paper to ensure the cheesecake doesn’t stick.

In a medium bowl, I combine the graham cracker crumbs, sugar, and melted butter. I stir until everything is well mixed and it resembles wet sand.

I press this mixture firmly into the bottom of the prepared springform pan, forming the crust. Then, I bake the crust for 8 minutes. Afterward, I remove it from the oven and set it aside to cool slightly.

In a large mixing bowl, I beat the softened cream cheese and sugar together for about 2-3 minutes until the mixture is smooth and creamy.

I add the sour cream, eggs, key lime juice, lime zest, and vanilla extract. I beat everything on low speed until just combined, being careful not to overmix.

I pour the cream cheese filling over the prepared graham cracker crust.

I bake the cheesecake at 325°F (163°C) for 55-60 minutes, or until the center is almost set but still slightly jiggly.

Once the cheesecake is done, I turn off the oven and let it cool inside the oven with the door ajar for 1 hour. After that, I transfer it to the refrigerator and chill for at least 4 hours or overnight.

Before serving, I top the cheesecake with whipped cream and garnish it with lime slices.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 1 hour

Total Time: 5 hours 20 minutes

Servings: 10 servings

Variations

Crust Variations: For a twist, I sometimes substitute graham cracker crumbs with crushed pretzels or even chocolate cookies for a different flavor profile.

Citrus Variations: While key lime is traditional, I’ve also made this cheesecake with regular limes or even lemons for a different citrusy kick.

Topping Variations: If I want to change things up, I skip the whipped cream and top the cheesecake with fresh fruit like berries, or I drizzle it with a fruit compote.

Gluten-Free Option: I use gluten-free graham cracker crumbs to make the crust gluten-free, so everyone can enjoy it.

Storage/Reheating

I store any leftover cheesecake in the refrigerator, covered tightly with plastic wrap or aluminum foil. It stays fresh for up to 4-5 days. If I need to keep it for longer, I freeze the cheesecake (after it's fully cooled and set) for up to a month. To thaw, I simply move it to the fridge for several hours before serving. I don't usually reheat cheesecake, as it’s best served chilled.

FAQs

How do I know when the cheesecake is done baking?

I know the cheesecake is done when the edges are set and slightly golden, but the center should still jiggle a little when I tap the pan. It will firm up as it cools.

Can I make this cheesecake ahead of time?

Yes! In fact, I often make this cheesecake the day before I plan to serve it. It tastes even better after chilling for a few hours or overnight.

Can I use regular limes instead of key limes?

Yes, regular limes work well in this recipe. The key difference is the size and tartness; key limes are smaller and more tart, but regular limes will still give the cheesecake a delicious citrus flavor.

Can I use a different type of crust?

I’ve made this cheesecake with different crusts, including chocolate cookie crusts or even an almond flour crust for a gluten-free option. Feel free to experiment!

Is it necessary to use a springform pan?

While a springform pan is ideal for cheesecakes due to its removable sides, you can also use a regular 9-inch round pan. Just be sure to line it well with parchment paper for easy removal.

Conclusion

This key lime cheesecake has become one of my go-to desserts. It’s not only simple to make but also delivers a perfectly balanced flavor of tartness and sweetness in every bite. The buttery graham cracker crust and creamy filling make it an irresistible treat. Whether it’s for a special occasion or just because, I’m sure you’ll love this refreshing dessert as much as I do!

Recipe:

Key Lime Cheesecake

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Author: Cheryl
Total Time: 5 hours 20 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the graham cracker mixture into the bottom of the springform pan to form the crust. Bake for 8 minutes. Remove from the oven and let it cool slightly.
In a large bowl, beat the cream cheese and sugar together for 2-3 minutes until smooth and creamy.
Add the sour cream, eggs, lime juice, lime zest, and vanilla extract. Beat on low speed until just combined, being careful not to overmix.
Pour the cream cheese filling over the graham cracker crust.
Bake the cheesecake for 55-60 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the oven door ajar for 1 hour.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Before serving, top the cheesecake with whipped cream and garnish with lime slices.