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3.50 from 2 votes

Key Lime Cheesecake

A tangy, sweet, and creamy key lime cheesecake with a perfect buttery graham cracker crust. Top it with sweetened whipped cream for an out of world dessert!
Prep Time1 hour
Cook Time1 hour 30 minutes
resting time4 hours
Total Time6 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 566kcal

Ingredients

For the crust:

  • 1 3/4 cup (227 g) graham crackers (from about 15 crackers)
  • 3 Tablespoons granulated white sugar
  • 1/8 teaspoon salt
  • 6 Tablespoons (85) unsalted butter melted

For the cheesecake filling:

  • 2 pounds (four 8-ounce blocks) cream cheese softened to room temperature
  • 1 1/3 cups (264 g) granulated white sugar
  • pinch salt
  • 2 teaspoons vanilla extract
  • 4 large eggs room temperature
  • 2/3 cup (151 g) sour cream
  • 2/3 cup (151 g) heavy cream
  • 1/2 cup (120 ml) key lime juice about 10-12 key limes
  • 1 tablespoon lime zest
  • whipped cream homemade or store-bought, for serving

Instructions

Make graham cracker crust

  • Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.
  • Make graham cracker crust. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.
  • Assemble graham cracker crust. Press the graham cracker crumbs firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
  • Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.

Make cheesecake filling

  • Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 4 minutes
  • Add salt, vanilla, eggs, and sour cream. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.
  • Add heavy cream, juice and zest. Add the heavy cream, beat until incorporated. Stir in your lime juice and zest.

Bake the cheesecake

  • Lower the heat on the oven to 325°F (160°C).
  • Wrap springform pan. Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner.
  • Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
  • Pour filling into pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
  • Place in oven. Place the roasting pan with the springform pan in it, in the oven.
  • Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
  • Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.
  • Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
  • Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
  • Serving the cheesecake. When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan. Cut into slices and serve with whipped cream.

Notes

  • Storing: I recommend that you refrigerate cheesecake for up to 4 days. I like to place a paper towel over the top to collect any condensation that may form, and then cover with tin foil or plastic wrap. Any longer than 4 days, and I recommend freezing the cheesecake.
  • Freezing: If you want to freeze your baked cheesecake , be sure it's cooled completely. You can freeze a whole cheesecake or cheesecake slices. I like to freeze the cheesecake in plastic wrap, and then in tinfoil. You can freeze cheesecake for up to 3 months. When ready to enjoy, thaw overnight in the fridge or on the counter at room temperature for a quicker thaw before serving.
  • Cream cheese - For the best texture, I recommend using full-fat cream cheese. And be sure to blocks of cream cheese and not the tub variety which has a different texture.
  • Key limes - If you can't find key limes, you can substitute with regular limes. Or use bottled key lime juice. 
  • Graham cracker crumbs - If you can't find graham crackers, then you can swap these out for another type of cookie or digestive biscuit, like Nilla wafers.
  • Alternative to water bath: A great alternative to the water bath is placing a pan of boiling water on the rack below where your cheesecake is baking. The steam from the hot water will gently cook your cheesecake and you do not have to worry about a soggy bottom.

 

Nutrition

Calories: 566kcal | Carbohydrates: 41g | Protein: 8g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 176mg | Sodium: 381mg | Potassium: 190mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1559IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 1mg