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Key Lime Cheesecake Recipe

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4.3 from 1 review

This classic Key Lime Cheesecake offers a rich and creamy dessert with the perfect balance of tart key lime and sweet cream cheese, all atop a buttery golden graham cracker crust. Carefully baked to silky perfection without a water bath, this cheesecake is chilled and topped with stabilized whipped cream and fresh lime zest for a refreshing finish.

Ingredients

Crust

  • 1 3/4 cup graham cracker crumbs (about 13 sheets, 200 grams)
  • 1/3 cup granulated sugar (66 grams)
  • 8 tablespoons unsalted butter (113 grams), melted

Filling

  • 24 ounces cream cheese (room temperature, 680 grams)
  • 3/4 cup granulated sugar (148.5 grams)
  • 3 large eggs (room temperature)
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons lime zest (plus more for topping)
  • 1 1/2 tablespoons key lime juice

Topping

  • 1/2 cup stabilized whipped cream (piped on top)
  • Additional lime zest for garnish

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the sides with cooking spray. Set aside.
  2. Make the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 6 to 8 minutes or until the crust turns golden brown. Remove from oven.
  3. Blend Cream Cheese and Sugar: Using a hand mixer or stand mixer with paddle attachment, beat the cream cheese and sugar together in a large bowl until the mixture is smooth and creamy, scraping down the bowl as needed.
  4. Add Eggs and Flavorings: Incorporate the eggs one at a time, mixing well after each addition. Then add the flour, lime zest, and key lime juice. Continue to mix until the batter is smooth and fully combined.
  5. Lower Temperature and Add Filling: Reduce the oven temperature to 325°F (160°C). Pour the cream cheese mixture evenly over the warm baked crust.
  6. Bake Cheesecake: Bake the cheesecake for 35 minutes at 325°F. After baking, turn off the oven and leave the cheesecake inside with the door closed for 1 hour to set gently and avoid cracks.
  7. Chill the Cheesecake: Remove the cheesecake from the oven. Allow it to cool to room temperature, then refrigerate it for at least 4 hours until thoroughly chilled and firm.
  8. Serve: When ready to serve, carefully remove the sides of the springform pan. Pipe stabilized whipped cream over the top and sprinkle with additional lime zest. Slice and enjoy your refreshing Key Lime Cheesecake.

Notes

  • Use room temperature ingredients for best mixing results and smooth texture.
  • Stabilized whipped cream helps maintain shape and texture on top of the cheesecake.
  • Skipping the water bath is possible because the crust and baking technique prevent cracking and promote even cooking.
  • Ensure not to open the oven door during the hour the oven is turned off after baking to maintain gentle heat.

Find it online: https://bitezly.com/key-lime-cheesecake-recipe-2/