Description
A creamy and tangy Key Lime Cheesecake with a buttery graham cracker crust, baked to silky perfection and topped with whipped cream and fresh lime slices for a refreshing citrus finish.
Ingredients
Scale
- 2 cups graham cracker crumbs (about 200 grams)
- 1/2 cup unsalted butter, melted (113 grams)
- 1 1/2 cups granulated sugar, divided (300 grams)
- 24 ounces cream cheese, softened (680 grams)
- 1 cup sour cream (240 grams)
- 3 large eggs, room temperature
- 3/4 cup fresh key lime juice (180 milliliters)
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
- 1 cup whipped cream, for topping
- Thin lime slices from 1 lime, for garnish
Instructions
- Preheat Your Equipment: Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Wrap the outside of a 9 inch springform pan with foil to prepare for a water bath.
- Combine Ingredients: In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup of the sugar until combined. In another bowl, beat cream cheese until smooth. Add the remaining sugar, sour cream, eggs one at a time, key lime juice, zest, and vanilla extract. Mix just until smooth.
- Prepare Your Cooking Vessel: Press the crust mixture firmly into the bottom of the springform pan. Place the pan inside a large roasting pan.
- Assemble the Dish: Pour the lime filling over the crust and smooth the top evenly with a spatula.
- Cook to Perfection: Pour hot water into the roasting pan halfway up the sides of the springform pan. Bake for 55 to 65 minutes until the center is slightly set but still gently jiggly.
- Finishing Touches: Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Remove and refrigerate for at least 4 hours or overnight until fully chilled.
- Serve and Enjoy: Top with whipped cream and garnish with thin lime slices before slicing and serving.
Notes
- Bring cream cheese, eggs, and sour cream to room temperature before mixing for a smooth texture.
- Do not overmix the batter to avoid cracks.
- Chill completely before slicing for clean edges.
- Store covered in the refrigerator for up to 4 days or freeze individual slices for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28 grams
- Sodium: 320 milligrams
- Fat: 30 grams
- Saturated Fat: 17 grams
- Unsaturated Fat: 11 grams
- Trans Fat: 0 grams
- Carbohydrates: 34 grams
- Fiber: 1 gram
- Protein: 7 grams
- Cholesterol: 135 milligrams
Keywords: Key Lime Cheesecake, lime cheesecake, citrus cheesecake, baked cheesecake, summer dessert