Key Lime Cheesecake combines the bright, tangy flavor of Key Lime Pie with the rich, creamy texture of a classic cheesecake on a thick graham cracker crust. Simple to prepare yet impressive to serve, this dessert is a crowd-pleaser for lime lovers.
Key Lime Cheesecake Is the Perfect Two-In-One Dessert!
Imagine a smooth, velvety cheesecake with just the right amount of tart key lime flavor, a hint of zest, and a buttery graham cracker crust — finished with a dollop of whipped cream if you like. That’s this Key Lime Cheesecake: a simple twist on a classic cheesecake that bakes reliably and tastes incredible.
Key Lime Cheesecake Ingredients:
For the Crust:
- Graham cracker crumbs
- Melted butter
- Granulated sugar
- Kosher salt
For the Cheesecake
- Cream cheese
- Granulated sugar
- Key lime juice and zest (or regular lime if Key limes aren’t available)
- Sour cream
- Vanilla extract
- Eggs
Do You Have To Use Key Limes?
True Key Limes give the most authentic flavor, but bottled Key Lime juice or regular limes work well if fresh Key Limes aren’t available. In this recipe, using bottled juice and regular lime zest still delivers great results.
What If You Don’t Like Sour Cream?
Sour cream in cheesecake adds subtle creaminess and helps the filling stay moist. It blends into the texture and isn’t usually noticeable as a distinct flavor, but you can omit it if you prefer—expect a slightly firmer texture.
Cheesecake Tips
Follow these essentials for a smooth, crack-free cheesecake:
- Use room-temperature ingredients. This helps the batter mix evenly and reduces lumps.
- Bake in a water bath. Gentle, even heat prevents cracks and keeps the texture silky.
- Wrap the bottom of your springform pan in foil. Seal it well so water from the bath cannot leak in.
- Don’t over-mix the batter. Over-mixing incorporates excess air and can cause cracks.
- Avoid over-baking. The edges should be set while the center remains slightly jiggly; it will finish setting as it cools.
Other Crust Ideas
If you prefer something other than graham crackers, substitute an equal amount of any of these:
- Nilla Wafers
- Biscoff cookies
- Shortbread cookies
- Golden Oreos
How Long Is Cheesecake Good For?
Store cheesecake in an airtight container in the refrigerator for up to 3 days for best freshness and texture. Longer storage can cause the crust to become soggy.
Can You Freeze Cheesecake?
Yes. This cheesecake freezes well. Cool completely, chill according to the recipe, then wrap or place in an airtight container and freeze for up to 30 days. Thaw in the refrigerator before serving.
Ingredients (detailed)
Crust:
- 1 3/4 cups graham cracker crumbs (about 15 full crackers)
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
Cheesecake:
- 4 (8-ounce) packages cream cheese, room temperature (32 ounces total)
- 1 cup granulated sugar
- 1 tablespoon key lime zest
- 1/2 cup sour cream, room temperature
- 1/3 cup key lime juice
- 1 teaspoon vanilla
- 3 eggs, room temperature
- Optional garnish: whipped cream, toasted coconut flakes, raspberries, lime wedges
Instructions
- Crust: Preheat the oven to 350°F. Double-wrap the bottom of a 9-inch springform pan with foil, sealing tightly to prevent water from entering. In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture into the bottom and slightly up the sides of the pan. Bake 8–10 minutes until lightly golden. Let cool while preparing the filling.
- Filling: In a stand mixer fitted with the paddle attachment, beat cream cheese and sugar on medium speed until smooth, scraping the bowl as needed. Reduce speed to low and mix in the lime zest, sour cream, lime juice, and vanilla until combined. Add eggs one at a time on low speed, mixing just until incorporated—do not over-mix.
- Pour the filling over the crust and spread evenly.
- Place the springform pan into a larger roasting pan. Carefully pour very hot water into the roasting pan until it reaches about 3/4 inch up the side of the springform pan, making sure it does not reach above the foil.
- Bake 60–70 minutes, until the edges are set and the center is slightly jiggly.
- Run a knife around the rim to loosen the cake. Cool at room temperature for at least one hour, then cover and chill in the refrigerator for at least 6 hours or overnight. Remove the springform sides before slicing.
- Garnish with whipped cream, toasted coconut, raspberries, or lime wedges if desired.
Notes
Store airtight in the refrigerator for up to 3 days. If Key Limes aren’t available, regular limes or bottled key lime juice are good substitutes.
Nutrition
- Serving Size: 1 slice
- Calories: 598
- Sugar: 33.9 g
- Sodium: 589.8 mg
- Fat: 36.2 g
- Carbohydrates: 60.6 g
- Protein: 9.5 g
- Cholesterol: 139.8 mg
