Key Lime Cheesecake: A Zesty Twist on a Classic Dessert
A zesty treat with velvety filling and crisp graham base that elevates any gathering.
If you love both the bright, tart flavors of key lime pie and the creamy decadence of a classic cheesecake, this key lime cheesecake recipe brings the best of both worlds to your table. Combining a buttery graham cracker crust with a rich, lime-infused filling and a billowy whipped topping, it’s an irresistible dessert that balances sweetness and citrus for any occasion—from backyard barbecues to dinner parties.
Why You’ll Love This Recipe
- Deliciously Tangy: Real key lime juice brings a punch of fresh, tart flavor.
- Creamy Texture: The cheesecake filling is extra smooth and fluffy, thanks to room-temperature ingredients and careful mixing.
- Make Ahead: This dessert can be prepared a day in advance, making entertaining easier.
- Stunning Presentation: Finished with piped whipped cream, zest, and slices, it’s a showstopper on any dessert table.
What’s the Difference: Key Lime Pie vs. Key Lime Cheesecake
| Key Lime Pie | Key Lime Cheesecake |
|---|---|
| Pie texture, lighter and custardy filling with sweetened condensed milk. | Rich cheesecake texture with cream cheese and sour cream for extra creaminess. |
| Baked in a pie crust, often topped with whipped cream. | Baked in a springform pan with a graham cracker crust, topped with whipped cream and garnishes. |
| Shorter chilling time, lighter dessert overall. | More decadent, needs lengthy chilling to set completely. |
Main Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- Nonstick cooking spray
For the Filling:
- Four 8-ounce packages cream cheese, room temperature
- 1/2 cup sour cream, room temperature
- 1 1/4 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 teaspoons key lime or lime zest
- 1/3 cup key lime juice (fresh or bottled)
For the Topping:
- 3/4 cup heavy whipping cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- Key lime zest or lime zest, for garnish
- Key lime slices, for garnish
Step-by-Step Instructions
1. Prepare the Crust
Preheat your oven to 325°F. Grease a 9-inch springform pan lightly with nonstick spray, then wrap heavy-duty foil around the bottom and sides to guard against leaks. (A tight seal helps keep the water bath from seeping in during baking.)
- Mix graham cracker crumbs, melted butter, sugar, and salt together until even and press the mixture firmly into the bottom and about 1 inch up the sides of the pan.
- Bake the crust for 10–12 minutes, until golden brown. Cool completely on a wire rack—about 30 minutes.
2. Prepare the Water Bath
Bring a large pot of water to a simmer on the stovetop. You’ll pour this into a roasting pan to create steam and ensure a tender, crack-free texture for your cheesecake.
3. Make the Cheesecake Filling
- In a stand mixer with the paddle attachment, beat the cream cheese on medium speed until completely smooth (about 2 minutes).
- Add sour cream, sugar, flour, and salt, beating until creamy and smooth.
- Scrape down the bowl, then add eggs one by one, mixing on low speed just until incorporated.
- Stir in vanilla, key lime zest, and key lime juice. (For extra flavor, use both zest and juice.)
4. Bake the Cheesecake
- Pour the smooth lime filling into the cooled crust and tap the pan gently to release bubbles.
- Set the springform pan inside a deep roasting pan. Carefully pour the simmering water into the outer pan (not inside the cheesecake) until it comes halfway up the sides.
- Bake at 325°F for 70–80 minutes, until the edges are set but the center still jiggles slightly.
- Turn off the oven and crack the oven door. Leave the cheesecake inside for 1 hour—a slow cooling process minimizes cracks.
What others are reading
5. Chill and Finish
- Remove cheesecake from the water bath and cool to room temperature. Then cover and chill in the fridge for at least 6 hours (overnight is best).
- Before serving, whip heavy cream, sugar, and vanilla to soft peaks. Pipe or spread over the cheesecake. Garnish with additional key lime zest and lime slices for extra flair.
Expert Tips for Perfect Key Lime Cheesecake
- Always use full-fat, room-temperature cream cheese and sour cream for the creamiest filling.
- Both bottled and freshly squeezed key lime juice work well. If fresh key limes aren’t available, use Persian limes as a close substitute.
- A water bath insulates the cake, allowing slow, even cooking and limiting cracks.
- If cracks do occur, cover them artfully with whipped cream and garnishes.
- Let the cheesecake chill fully for clean slices and the best texture.
Serving Suggestions & Variations
- Tropical Toppings: Add toasted coconut, candied lime slices, or a drizzle of white chocolate for a unique spin.
- Mini Cheesecakes: Divide the crust and filling among muffin tins lined with cupcake wrappers for individual servings.
- No-Bake Shortcut: For a faster version, use a no-bake cheesecake base and chill until set—though the result will be softer.
Frequently Asked Questions
What is the best type of lime for key lime cheesecake?
Key limes are ideal for their distinct tart flavor, but regular Persian limes can be used as a substitute. If you can’t find fresh key limes, bottled key lime juice works just as well and is much easier to find in most grocery stores.
How do I know when my cheesecake is finished baking?
Your cheesecake is done baking when the edges are set, but the center is still slightly wobbly like gelatin. It will continue to firm up as it cools. Avoid overbaking, which can lead to a dry, cracked cake.
How long does key lime cheesecake keep in the refrigerator?
Stored tightly covered, this cheesecake will keep fresh in the refrigerator for up to five days. For longer storage, wrap slices and freeze for up to three months; thaw overnight in the fridge before serving.
Can I make this cheesecake ahead of time?
Absolutely! Key lime cheesecake should be made at least a day ahead to allow enough time for chilling and setting, which enhances both flavor and texture. It’s the perfect dessert for parties or holidays.
What should I do if my cheesecake cracks?
Even with the best techniques, small cracks may occur. Let your cheesecake chill completely before decorating, and use whipped cream, lime slices, or zest to cover imperfections. The flavor will be just as delicious.
Key Lime Cheesecake Recipe Card
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 1 hour 20 minutes |
| Chill Time | 6-8 hours |
| Yield | 12-14 servings |
More Cheesecake & Key Lime Dessert Inspiration
- Classic Key Lime Pie: A summertime favorite with a silky-smooth filling and crisp graham crust.
- Key Lime Bars: Zesty and portable for potlucks or picnics.
- Cheesecake Bars: Swirl lime curd into the batter for bright visual appeal and flavor.
Conclusion
This key lime cheesecake is a stunning and memorable dessert that perfectly marries tangy citrus with lush, creamy cheesecake. By following the step-by-step approach and expert tips above, you’ll have a visually impressive and crowd-pleasing dessert every time. Whether for a special celebration or as a weekend baking project, enjoy the delightful flavor adventure in every slice!
References
- https://www.youtube.com/watch?v=D0Ls7CqtcAA
- https://www.thepioneerwoman.com/food-cooking/recipes/a32972780/classic-key-lime-pie-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a42805180/key-lime-cheesecake-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a32973050/key-lime-pie-cheesecake-bars-recipe/
Similar Articles
Read full bio of medha deb
