Imagine a dessert so creamy, tangy, and irresistible that it transports you straight to the sunny shores of the Florida Keys with just one bite. This Key Lime Cheesecake isn't just a dessert—it's a culinary masterpiece that combines the rich, velvety texture of classic cheesecake with the bright, zesty punch of fresh key lime juice. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your dessert game and impress even the most discerning sweet tooth.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- �
- � cup sugar
- ½ cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 cup key lime juice
- 1 tablespoon lime zest
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or non-stick cooking spray.
- For the graham cracker crust, combine graham cracker crumbs, ⅓ cup sugar, and melted butter in a medium bowl. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Press the graham cracker mixture firmly and evenly into the bottom of the prepared springform pan, using the back of a measuring cup to create a compact and smooth crust.
- In a large mixing bowl, beat the softened cream cheese with 1 cup sugar using an electric mixer on medium speed until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition and scraping down the sides of the bowl to ensure complete incorporation.
- Stir in the key lime juice and lime zest, mixing until the batter is smooth and fully combined.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula to ensure an even surface.
- Place the springform pan in a large water bath by setting it inside a larger roasting pan filled with about 1 inch of hot water. This helps prevent cracking and ensures even baking.
- Bake in the preheated oven for 60-65 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Turn off the oven and crack the door open, allowing the cheesecake to cool slowly in the oven for 1 hour to prevent sudden temperature changes that can cause cracking.
- Remove the cheesecake from the oven and water bath, then let it cool completely at room temperature for an additional 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely and develop full flavor.
- Before serving, run a thin knife around the edges of the springform pan to loosen the cheesecake. Remove the pan sides and slice into 8 equal servings.
- Optional: Garnish with additional lime zest, whipped cream, or lime wedges before serving.
Tips
- Always use room temperature ingredients to ensure a smooth, lump-free batter.
- The water bath is crucial—it prevents cracks and ensures even baking.
- Don't overbeat the cheesecake batter, as this can incorporate too much air and cause cracking.
- Let the cheesecake cool gradually to prevent sudden temperature changes.
- For the cleanest slices, use a hot, clean knife and wipe it between cuts.
- Fresh key lime juice makes a massive difference compared to bottled—invest in fresh limes if possible.
- Refrigerate overnight for the best flavor and texture development.
- If you're nervous about a water bath, wrap the springform pan in multiple layers of aluminum foil to prevent water seepage.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 12g
Fat: 48g
Saturated Fat: 28g
Cholesterol: 210mg
