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Thick and Creamy Key Lime Cheesecake

A thick slice of creamy key lime cheesecake showing the graham cracker crust, topped with lime zest and a lime wedge.
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You can make this thick, creamy Key Lime Cheesecake with a buttery graham cracker crust. This recipe balances sweet and tangy flavors for a refreshing dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup key lime juice (freshly squeezed is best)
  • 4 large eggs
  • Lime zest for topping

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the 1 1/2 cups sugar and flour until just combined. Do not overmix.
  4. Mix in the vanilla extract, sour cream, and key lime juice until smooth. Beat in the eggs one at a time, mixing only until each egg is incorporated. Scrape down the sides of the bowl as needed.
  5. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath).
  6. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  9. Before serving, carefully remove the sides of the springform pan. Top with fresh lime zest. This recipe is a great alternative to complex meal planning when you want a showstopper dessert.

Notes

  • For a tangier flavor, increase the key lime juice by 1 tablespoon.
  • If you are planning a party, consider making mini cheesecakes in a muffin tin using cupcake liners for easy serving.
  • If you want to avoid the water bath, reduce the baking time by 10 minutes and cool slowly at room temperature before refrigerating.

Nutrition

Find it online: https://www.purecookingjoy.com/key-lime-cheesecake-recipe-simple-joy/

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