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Best Key Lime Cheesecake Recipe

key lime cheesecake recipe
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This easy Key Lime Cheesecake recipe combines a tangy, creamy filling with a buttery graham cracker crust, perfect for any occasion. Follow these simple steps to create a delightful dessert that tastes like a slice of sunshine.

Ingredients

Scale
  • For the Crust:
  • 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Filling:
  • 2 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup fresh key lime juice (from about 8-10 key limes)
  • 1 tablespoon key lime zest
  • 2 large eggs
  • For Garnish (Optional):
  • Whipped cream
  • Thin key lime slices or extra zest

Instructions

  1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. You can also wrap the bottom with aluminum foil if planning to use a water bath (though optional for this recipe).
  2. Make the Crust Mixture: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted unsalted butter and mix well with a fork until the crumbs are evenly moistened and resemble wet sand.
  3. Press the Crust: Firmly press the graham cracker mixture evenly into the bottom of the prepared springform pan. Use the bottom of a flat glass or measuring cup to compact it tightly.
  4. Pre-Bake the Crust: Bake the crust for 8-10 minutes, or until lightly golden. This helps to set the crust and make it sturdier. Remove from the oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
  5. Prepare Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes, scraping down the sides of the bowl as needed.
  6. Add Sweetened Condensed Milk & Lime: Gradually beat in the sweetened condensed milk until just combined. Then, add the fresh key lime juice and key lime zest, mixing on low speed until fully incorporated and the mixture is smooth.
  7. Incorporate Eggs: Add the large eggs one at a time, beating on low speed after each addition just until combined. Be careful not to overmix, as too much air can cause cracks during baking.
  8. Fill and Bake Cheesecake: Pour the key lime filling evenly over the cooled graham cracker crust in the springform pan. Place the pan on a baking sheet. Bake for 35-45 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
  9. Cool & Chill: Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks. Remove from oven and cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 4-6 hours, or preferably overnight, for best setting.
  10. Garnish & Serve: Once thoroughly chilled, run a thin knife around the edge of the pan before releasing the springform sides. Garnish with fresh whipped cream, thin slices of key lime, or additional lime zest before slicing and serving.

Notes

For the best results, ensure your cream cheese is at room temperature before mixing to prevent lumps. While a water bath can help prevent cracks, this recipe is designed to be forgiving without one, especially with careful cooling.

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