Key Lime Cheesecake Recipe

Here’s a Key Lime Cheesecake recipe that combines the rich, creamy texture of cheesecake with the tart and refreshing flavor of key lime. It’s the perfect dessert for summer or any occasion when you want something zesty yet indulgent!

Key Lime Cheesecake Recipe

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 10 graham crackers)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/4 tsp salt

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 3 large eggs
• 1 tbsp vanilla extract
• 2 tbsp all-purpose flour
• 1/2 cup freshly squeezed key lime juice (about 5-6 key limes)
• Zest from 2 key limes

For the Topping (Optional):

• Whipped cream (for garnish)
• Key lime slices (for garnish)
• Additional key lime zest (for garnish)

Instructions:

1. Prepare the Crust:

• Preheat your oven to 325°F (163°C).
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Stir until everything is well combined.
• Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed and compacted. You can use the back of a spoon to press it down firmly.
• Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool while you prepare the filling.

2. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
• Add the granulated sugar and beat until combined.
• Add the sour cream and heavy cream, mixing until smooth.
• Add the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl as needed.
• Stir in the vanilla extract, flour, key lime juice, and key lime zest. Mix until everything is well combined and smooth.
• Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.

3. Bake the Cheesecake:

• Reduce the oven temperature to 300°F (150°C).
• Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. If you gently shake the pan, the center should move but not ripple.
• Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
• After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature.
• Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for the best flavor and texture.

4. Serve:

• Before serving, run a knife around the edges of the cheesecake to loosen it from the sides of the pan.
• Remove the cheesecake from the springform pan and transfer it to a serving platter.
• Garnish with whipped cream, key lime slices, and extra key lime zest if desired.

Tips:

• For a more intense lime flavor, you can use bottled key lime juice, but fresh key limes will give the cheesecake a brighter, fresher taste.
• If you don’t have a springform pan, you can use a regular round cake pan, but you may have difficulty removing the cheesecake from the pan. Make sure to line the bottom with parchment paper.
• To prevent cracks in the cheesecake, be careful not to overmix the filling, and avoid opening the oven door while baking.

This Key Lime Cheesecake is a delightful combination of rich and tangy flavors with a creamy texture. It’s perfect for those who love a citrusy twist on the classic cheesecake!