Key Lime Cheesecake

There’s something incredibly special about a Key Lime Cheesecake that brings me back to warm summer afternoons. Picture this: the sun is shining, the air is thick with the scent of fresh limes, and you’re surrounded by friends and family, all eager to dig into a slice of this creamy, tangy dessert. I still remember the first time I made it; the excitement in the kitchen, the vibrant green filling, and the anticipation as it chilled in the fridge. There’s just something about that zesty lime flavor paired with a graham cracker crust that feels like a celebration on a plate.

As a self-proclaimed cheesecake enthusiast, I’ve tried countless variations, but the Key Lime Cheesecake remains a timeless favorite. The simplicity of the ingredients, with just the right balance of sweet and tart, makes it a dessert that anyone can master. Whether you’re hosting a summer barbecue or just craving something refreshing, this cheesecake is sure to impress. Each bite is a delightful experience, transporting you straight to a tropical paradise. I can’t wait for you to dive into this recipe!

Ingredient List for Key Lime Cheesecake

Every ingredient in this Key Lime Cheesecake plays a crucial role in creating its delicious flavor and texture. The key players include fresh lime juice, which provides that signature tartness, and cream cheese, which offers a rich and creamy backbone. The graham cracker crust adds crunch and sweetness, making each bite a perfect blend of flavors.

• 2 cups (230g) crushed graham cracker crumbs: This forms the base of the cheesecake, providing a crunchy texture that contrasts beautifully with the creamy filling.
• 3 Tbsp (39g) granulated sugar: Added to the crust, it helps balance the flavors and enhance sweetness.
• 1/2 cup (113g) salted butter, diced into 1 Tbsp pieces and melted: The butter binds the crumbs together, creating a stable base for the cheesecake.
• 1 cup + 2 Tbsp (236g) granulated sugar: This sweetness is essential for the filling, complementing the tartness of the lime.
• 1 Tbsp (8g) cornstarch: This helps stabilize the cheesecake, ensuring it sets perfectly.
• 3 (8 oz) pkgs. cream cheese, softened well: The star of the show! Cream cheese gives the cheesecake its rich, creamy texture.
• 4 large eggs: Eggs add structure and richness to the cheesecake.
• 2/3 cup (160g) sour cream: This adds a subtle tang and creaminess to the filling.
• 1/3 cup (80ml) heavy cream: Enhances the creaminess and helps achieve a smooth texture.
• 1/2 cup (120ml) fresh lime or key lime juice: The primary flavor component, bringing vibrant tartness to the cheesecake.
• 1 1/2 tsp vanilla extract: Adds depth and enhances the flavor profile.
• 1 cup (235ml) heavy cream: Used for whipping, it creates a light and airy topping.
• 2 1/2 Tbsp (33g) granulated sugar: Sweetens the whipped cream topping, making it the perfect complement to the tart cheesecake.
• Fresh raspberries or sliced strawberries, lime wedges, lime zest, and fresh mint (optional): These garnish options add color and freshness, elevating the presentation of your cheesecake.

Putting Together Key Lime Cheesecake

Making a Key Lime Cheesecake is an enjoyable process that combines elements of baking and assembly. Each step is straightforward, bringing you closer to indulging in this creamy delight. Let’s dive into the steps of crafting this beautiful dessert together!

1. Preheat your oven to 350 degrees. You want it nice and hot for the crust! Begin by lining the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy-duty aluminum foil, ensuring there are no holes for water to seep through later.
2. In a mixing bowl, add the crushed graham cracker crumbs along with the granulated sugar. Stir the two together until they are well combined. Then, pour in the melted butter. Using a fork, mix everything until the crumbs are evenly moistened.
3. Transfer this mixture into the prepared springform pan. Press it evenly into the bottom and slightly up the sides of the pan, aiming for about an inch from the top. This will be your delicious crust. Bake this in your preheated oven for about 10 minutes, then remove it and let it cool on a wire rack.
4. Reduce the oven temperature to 325 degrees. While that happens, prepare a large roasting pan. Boil about 4 quarts of water; you may not need all of it, but it’s good to have extra.
5. Next, let’s work on the cheesecake filling! In a small mixing bowl, whisk together the granulated sugar and cornstarch until well combined. This step is crucial as it ensures there are no lumps in the filling.
6. In a large mixing bowl, add the softened cream cheese. Pour the sugar mixture over it, and using an electric hand mixer, blend the cream cheese until it’s smooth and creamy.
7. Now, add the eggs one at a time, mixing just until combined after each addition. Be sure to scrape down the sides and bottom of the bowl to ensure everything is mixed well.
8. Add the sour cream and heavy cream to the mixture and blend until everything is combined. Then, mix in the fresh lime juice and vanilla extract. To prevent air bubbles, tap the bowl forcefully against the countertop about 30 times.
9. Pour this creamy filling over your cooled graham cracker crust, making sure it’s evenly distributed. Now, place the cheesecake in the prepared roasting pan. Pour boiling water around the cheesecake pan in the roasting pan until it reaches halfway up the sides of the cheesecake pan. This water bath helps ensure even baking.
10. Bake in your preheated oven until the cheesecake is nearly set but still jiggles slightly in the center, about 60 to 65 minutes. Once done, remove it from the oven and let it cool on a wire rack for about an hour.
11. Cover the cheesecake and chill it in the refrigerator for at least 8 hours, or preferably overnight. This step is crucial as it allows the flavors to meld together beautifully.
12. For the topping, whip the remaining heavy cream in a medium mixing bowl using an electric hand mixer set on high speed until soft peaks form. Add the granulated sugar and continue whipping until stiff peaks form.
13. Transfer the whipped cream to a piping bag fitted with a star tip and pipe it over the cheesecake just before serving. Garnish with fresh raspberries, lime wedges, lime zest, and fresh mint if you desire. Your Key Lime Cheesecake is now ready to impress!

How to Switch It Up

If you’re looking to add a twist to your Key Lime Cheesecake, there are countless ways to switch it up! Here are some fun ideas to get you started:

• Flavor Variations: Experiment with different citrus juices such as lemon or orange for a unique flavor profile.
• Crust Alternatives: Switch the traditional graham cracker crust for a chocolate cookie crust or a nut-based crust for added depth.
• Swirl in Some Fruit: Before baking, swirl in a fruit puree, like raspberry or mango, for a colorful and flavorful twist.
• Mini Cheesecakes: Consider making mini versions in muffin tins for a fun, bite-sized treat.
• Chocolate Drizzle: Drizzle melted chocolate over the top for a rich complement to the citrusy cheesecake.
• Nutty Topping: Add chopped nuts like pistachios or almonds for a crunchy topping that contrasts beautifully with the creamy filling.

Best Served With

• Fresh Berries: Serve with a side of fresh berries like strawberries, blueberries, or raspberries for a refreshing contrast.
• Mint Leaves: A garnish of fresh mint leaves elevates the presentation and adds a burst of freshness.
• Whipped Cream: A dollop of whipped cream can enhance the creamy texture and make the dessert even more indulgent.
• Casual Gatherings: The Key Lime Cheesecake is perfect for casual summer gatherings, barbecues, or picnics.
• Celebratory Events: It’s also a fantastic choice for birthdays, anniversaries, or any festive occasion.
• Coffee Pairing: Complement it with a cup of strong coffee or iced tea to balance the sweetness and tartness.
• Storage Tips: Leftovers can be stored in the refrigerator for up to a week, ensuring you can enjoy it for days!

FAQ

Conclusion

The Key Lime Cheesecake is a refreshing and satisfying dessert that captures the essence of summer in every bite. With its perfect blend of tartness and creaminess, it’s a delightful treat that’s perfect for any occasion. I encourage you to gather your ingredients and give this recipe a try; you won’t regret it! Share it with friends and family, and watch as they savor every slice. This cheesecake truly brings people together in a sweet and memorable way.

Key Lime Cheesecake

The ultimate summer dessert, Key Lime Cheesecake offers a refreshing burst of tartness balanced by creamy richness. Perfect for any occasion, this easy-to-make cheesecake is a crowd-pleaser that you won’t want to miss! Treat yourself and your loved ones to a slice today!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Desserts

Cuisine American

Servings 14 servings

Calories 430 kcal

Equipment

• Frying Pan
• Whisk
• Blender
• Oven
• Large Pot
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 2 cups crushed graham cracker crumbs from 15 full sheets
• 3 Tbsp granulated sugar
• 1/2 cup salted butter diced into 1 Tbsp pieces and melted
• 1 cup granulated sugar
• 2 Tbsp granulated sugar
• 1 Tbsp cornstarch
• 3 pkg. cream cheese softened well (but not melted)
• 4 large eggs
• 2/3 cup sour cream
• 1/3 cup heavy cream
• 1/2 cup fresh lime or key lime juice
• 1 1/2 tsp vanilla extract
• 1 cup heavy cream
• 2 1/2 Tbsp granulated sugar
• Fresh raspberries or sliced strawberries lime wedges, lime zest and fresh mint (optional)

Instructions

 

• 1. Preheat your oven to 350 degrees. You want it nice and hot for the crust! Begin by lining the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy-duty aluminum foil, ensuring there are no holes for water to seep through later.
• 2. In a mixing bowl, add the crushed graham cracker crumbs along with the granulated sugar. Stir the two together until they are well combined. Then, pour in the melted butter. Using a fork, mix everything until the crumbs are evenly moistened.
• 3. Transfer this mixture into the prepared springform pan. Press it evenly into the bottom and slightly up the sides of the pan, aiming for about an inch from the top. This will be your delicious crust. Bake this in your preheated oven for about 10 minutes, then remove it and let it cool on a wire rack.
• 4. Reduce the oven temperature to 325 degrees. While that happens, prepare a large roasting pan. Boil about 4 quarts of water; you may not need all of it, but it’s good to have extra.
• 5. Next, let’s work on the cheesecake filling! In a small mixing bowl, whisk together the granulated sugar and cornstarch until well combined. This step is crucial as it ensures there are no lumps in the filling.
• 6. In a large mixing bowl, add the softened cream cheese. Pour the sugar mixture over it, and using an electric hand mixer, blend the cream cheese until it’s smooth and creamy.
• 7. Now, add the eggs one at a time, mixing just until combined after each addition. Be sure to scrape down the sides and bottom of the bowl to ensure everything is mixed well.
• 8. Add the sour cream and heavy cream to the mixture and blend until everything is combined. Then, mix in the fresh lime juice and vanilla extract. To prevent air bubbles, tap the bowl forcefully against the countertop about 30 times.
• 9. Pour this creamy filling over your cooled graham cracker crust, making sure it’s evenly distributed. Now, place the cheesecake in the prepared roasting pan. Pour boiling water around the cheesecake pan in the roasting pan until it reaches halfway up the sides of the cheesecake pan. This water bath helps ensure even baking.
• 10. Bake in your preheated oven until the cheesecake is nearly set but still jiggles slightly in the center, about 60 to 65 minutes. Once done, remove it from the oven and let it cool on a wire rack for about an hour.
• 11. Cover the cheesecake and chill it in the refrigerator for at least 8 hours, or preferably overnight. This step is crucial as it allows the flavors to meld together beautifully.
• 12. For the topping, whip the remaining heavy cream in a medium mixing bowl using an electric hand mixer set on high speed until soft peaks form. Add the granulated sugar and continue whipping until stiff peaks form.
• 13. Transfer the whipped cream to a piping bag fitted with a star tip and pipe it over the cheesecake just before serving. Garnish with fresh raspberries, lime wedges, lime zest, and fresh mint if you desire. Your Key Lime Cheesecake is now ready to impress!

Notes

• Tip 1: Make sure the foil has no holes, you don't want any water to leak in.
• Tip 2: Store leftovers in the refrigerator for up to a week.
• Tip 3: Freeze slices for up to three months for a delightful treat later.
• Tip 4: Pair this cheesecake with fresh fruit sides to enhance flavors.
• Tip 5: Experiment with different fruit purees for a unique twist.

Keyword easy cheesecake recipe, Key Lime Cheesecake, no-bake cheesecake, Summer Dessert

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.