Key Lime Cheesecake is the best parts of Key Lime Pie wrapped up in a creamy, tart cheesecake recipe on top of a thick graham cracker crust. This is easy to make but looks great!
Be sure to check out my favorite cheesecake recipe that breaks down the basics of cheesecake and teaches you all the tips and tricks you’ll need!
Lime cheesecake is the perfect two-in-one dessert!
Let’s all take a moment to imagine the creamiest, dreamiest cheesecake recipe, with the perfect hint of tartness, a hint of tang, a thick, buttery graham cracker crust, and maybe a little whipped cream on top.
Yes, that’s what we’re talking about today: Lime cheesecake!
This recipe is a breeze. I used my classic must-have cheesecake recipe as the base and added just a little lime to the mix to create a perfectly simple and absolutely DELICIOUS cheesecake recipe! 10/10 I recommend it.
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
- sour cream
- vanilla extract
- egg
Do you have to use Key Lime?
No! I mean, for it to be a real KEY LIME cheesecake you need Key Limes, but they’re not always available. I use the bottled Key Lime juice they sell at the grocery store most often and will just use regular lime zest if that’s all I can find. I have never been able to notice any difference in this recipe.
What if you don’t like sour cream?
I often hear this question when using sour cream in any baking recipe. In most cases sour cream simply adds smoothness and creaminess to a recipe without actually being detectable.
The sour cream in the cheesecake is the perfect addition to help with the creamy factor. I discovered this when I developed my perfect cheesecake recipe. Cheesecake always has a tangy element due to the cream cheese and this secret ingredient keeps the cheesecake from being too dry.
Tips for cheesecake…
I have ALL the cheesecake tips, tricks, VIDEOS and step by step process IN THIS POSTso be sure to check it out. But I will say that there are some essential elements to follow to ensure success:
- Use ingredients at room temperature. This will ensure the cheesecake cooks evenly.
- Use a double boiler. This prevents breakage.
- Wrap the bottom of your hinged pan in aluminum foil to prevent leaks into the pan from the water bath. Nobody likes a soggy crust!
- Do not overmix the batter. This would add too much air to the dough, causing cracks.
- Don’t overcook! The cheesecake should be set on the edges and slightly jiggly in the center. The center will be set up as it cools. Overbaking will lead to cracking and a dry cheesecake!
Other crust ideas:
If you don’t prefer graham crackers, here are some other options. Use them in equal measure with respect to the intended recipe:
- Nilla Wafer
- Biscoff biscuits
- Shortcrust pastry biscuits
- Golden Oreos
How long is cheesecake good for?
Cheesecake is best stored in the refrigerator in an airtight container for up to 3 days. Some might argue that it is possible to let it out a few days longer, but I prefer, for better freshness and to avoid an excessively soggy crust, up to 3 days.
Can you freeze cheesecake?
Absolutely. Cheesecake, and this particular one cheeses incredibly well. Allow it to cool completely and chill as directed in the recipe. Then store it in an airtight container. Freeze for up to 30 days and let thaw in the refrigerator.
Do you like cheesecake? Discover my other recipes…
Press
Description
This is a creamy, tart cheesecake on a graham cracker crust, it’s one of my favorite cheesecake versions ever!
Crust:
- 1 3/4 cups Graham Cracker Crumbs (approx 15 full crackers)
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- 1/2 tsp kosher salt
Cheesecake:
- 4 (8 ounce) packages cream cheese, room temperature (32 ounces total)
- 1 cup granulated sugar
- 1 tbsp key lime zest
- 1/2 cup sour cream, room temperature
- 1/3 cup key lime juice
- 1 tsp vanilla
- 3 eggs, room temperature
- Optional topping: whipped cream, toasted coconut flakes, raspberries, lime wedges
- Crust: Wrap the bottom of the springform pan twice with aluminum foil, sealing it tightly to prevent water from seeping into the pan. Preheat the oven to 180°C.
- In a large bowl, evenly mix the graham cracker crumbs, butter, granulated sugar, and salt. Press mixture into bottom and sides of 9-inch springform pan.
- Bake crust for 8 to 10 minutes or until lightly browned. Set aside while you prepare the cheesecake filling.
- Cheesecake: In your bowl food processor equipped with paddle attachmentmix cream cheese and sugar on medium speed, until smooth, scraping down sides of bowl as necessary.
- Turn mixer to low and add zest, sour cream, lime juice, and vanilla; mix well, scraping down sides of bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition until smooth. Do not over mix.
- Pour the filling over the crust and spread it evenly.
- Place the springform pan in a larger pan and pour very hot water into the pan, until it is 3/4 inch deep, taking care to make sure the water level does not rise above the foil.
- Bake for 60-70 minutes or until the center is almost set. The center will still wobble as the edges are set.
- Carefully run a knife around the edge of the pan to loosen the cake. Let the cheesecake cool to room temperature for at least an hour, then cover and transfer to the refrigerator for 6 hours or overnight. Release the sides of the springform pan 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 you can’t find the key files, just use the regular files!
Nutrition
- Portion: 1 slice
- Calories: 598
- Sugar: 33.9g
- Sodium: 589.8 mg
- Fat: 36.2g
- Carbohydrates: 60.6g
- Protein: 9.5g
- Cholesterol: 139.8mg
Do you want to save this recipe?
Find other recipes like this:
PIN for later:
