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Key Lime Cheesecake

A creamy and tangy cheesecake made with fresh key limes, perfect for summer gatherings and family celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 5 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Florida
Calories: 275
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup graham cracker crumbs for a crispy crust
  • 1 tablespoon granulated sugar to sweeten the crust slightly
  • 3 tablespoons unsalted butter, melted make sure it’s fresh for the best flavor
Filling Ingredients
  • 2 packages cream cheese (8 ounces each), room temperature I recommend Philadelphia for a smooth blend
  • 2/3 cup granulated sugar to sweeten the filling
  • 1/3 cup sour cream, room temperature choose a full-fat version for creaminess
  • 1 teaspoon vanilla extract pure vanilla, if possible—no imitation
  • 2 large eggs, room temperature helps achieve a fluffy texture
  • 6 tablespoons key lime juice freshly squeezed for that authentic flavor
  • 1 teaspoon key lime zest if you’ve got a zester, now’s the time!
Garnish
  • Whipped cream for garnish, homemade is best, but store-bought works too
  • Fresh key limes or Persian limes, sliced for garnish

Method
 

Preparation
  1. Preheat oven to 350 degrees F. Line the bottom of a 7-inch springform pan with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until mixed evenly. Press mixture into the bottom of the pan and wrap the base of the pan in aluminum foil.
  3. In your mixer, beat cream cheese until smooth. Gradually add in the sugar, sour cream, and vanilla, blending until flawless.
  4. Add eggs one at a time, mixing until well incorporated. Mix in key lime juice and zest until fully combined.
  5. Pour the filling over the crust and smooth it out with a spatula.
  6. Place the springform pan in a larger pan. Add hot water halfway up the sides of the springform.
Baking
  1. Bake in the preheated oven for 70-80 minutes until the cheesecake is golden brown and slightly jiggly in the center.
Cooling
  1. Allow to cool on a wire rack for about an hour, then refrigerate for at least 4 hours (or overnight).
  2. Garnish with whipped cream, sliced limes, and extra zest before serving.

Notes

Always use room temperature cream cheese, eggs, and sour cream for a lump-free batter. Store tightly covered in the fridge for up to a week or freeze for up to 3 months. Makes a great make-ahead option!