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Slice of creamy Key Lime Cheesecake on a white plate, topped with whipped cream and fresh lime wedges, with a slice of lime cheesecake in the background.

Key Lime Cheesecake

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A zesty and creamy Key Lime Cheesecake that perfectly blends tangy key lime with rich cream cheese for a slice of pure delight.
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Prep Time 45 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 45 minutes
Servings: 16
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 370
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 and ½ cups graham cracker crumbs about 12 full sheet graham crackers finely crushed
  • 5 Tablespoons unsalted butter melted for crust binding
  • ¼ cup granulated sugar for crust sweetness
  • 32 ounces full-fat cream cheese softened to room temperature for creamy filling
  • 1 cup + 2 Tablespoons granulated sugar for filling sweetness
  • ½ cup key lime juice freshly squeezed or bottled
  • ⅓ cup sour cream or plain yogurt at room temperature for smooth texture
  • 1 teaspoon pure vanilla extract enhances flavor
  • 2 teaspoons key lime zest grated
  • 3 large eggs at room temperature (for structure and richness)
  • Optional: homemade whipped cream for topping
  • Optional: fresh berries for garnish
  • Optional: key lime or regular lime slices for decoration

Method
 

  1. Preheat the oven to 350°F (177°C) and position the oven racks: center rack for cheesecake, lower rack for water bath.
  2. Make the crust: pulse graham crackers in a food processor until fine. Mix crumbs with sugar and melted butter until sandy. Press firmly into the bottom and slightly up the sides of the 9-inch springform pan. prebake 10 minutes and let cool slightly.
  3. In a large mixing bowl, beat the cream cheese and sugar together on medium-high speed until smooth and creamy, about 2 minutes.
  4. Add key lime juice, sour cream, vanilla extract, and lime zest. Beat on medium speed until fully incorporated.
  5. Add eggs one at a time on medium speed, mixing after each just until combined. Avoid over-mixing.
  6. Pour the cheesecake batter over the slightly cooled crust and smooth the top with a spatula.
  7. Prepare a simple water bath: boil enough water to reach 1 inch in a large roasting pan. Place pan on lower oven rack and pour boiling water carefully. Place the cheesecake on the center rack above the water.
  8. Bake for 55–70 minutes, until the center is almost set and slightly wobbly when tapped. Tent with foil if browning too quickly.
  9. Turn off oven and crack door open slightly. Let cheesecake cool in oven for 1 hour, then remove and let cool completely at room temperature.
  10. Refrigerate the cheesecake for at least 4 hours or overnight.
  11. Run a knife around the springform pan rim and remove the sides. Top with whipped cream, berries, or lime slices if desired. Slice with a clean, warm knife for neat servings.
  12. Store leftovers in the refrigerator for up to 5 days.

Nutrition

Serving: 120gCalories: 370kcalCarbohydrates: 32gProtein: 6gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 230mgPotassium: 150mgFiber: 0.5gSugar: 23gVitamin A: 900IUVitamin C: 3mgCalcium: 50mgIron: 0.6mg

Notes

Chill this cheesecake well before serving to enhance the creamy texture. Perfect for summer gatherings or any day you want a citrusy treat!

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