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A bright, tangy key lime cheesecake with a smooth, creamy texture and buttery graham cracker crust, topped with whipped cream and optional garnishes like raspberries and lime zest.

  • Total Time: Min 24 hours (including chilling overnight)
  • Yield: 12 to 14 servings

Ingredients

  • For the graham cracker crust: 14 full-sheet graham crackers (or 2 scant cups finely ground crumbs), 3 tablespoons granulated sugar, 8 tablespoons unsalted butter, melted
  • For the cheesecake filling: 4 (8-ounce) packages full-fat cream cheese, very soft; 1 cup plus 2 tablespoons granulated sugar; 2 tablespoons cornstarch (or 3 tablespoons flour as substitute); 1 cup full-fat sour cream, at room temperature; 1/2 cup key lime juice, at room temperature (or 6 tablespoons regular Persian lime juice plus 2 tablespoons lemon juice as substitute); 1 teaspoon key lime zest (or regular lime zest as substitute); 1 1/2 teaspoons vanilla extract; 4 large eggs, at room temperature; 1 large egg yolk, at room temperature
  • For the optional stabilized whipped cream: 1 teaspoon unflavored gelatin; 1 1/2 tablespoons cold water; 1 cup cold heavy whipping cream; 3 tablespoons powdered sugar; 1 teaspoon vanilla extract
  • Optional garnishes: fresh raspberries, sliced strawberries, lime wedges, lime zest, fresh mint

Instructions

  1. Preheat oven to 325°F (163°C). Boil approximately 4 quarts water for the water bath.
  2. Line bottom of 9-inch springform pan with parchment paper and lightly grease the inside with nonstick cooking spray.
  3. Make the graham cracker crust: crush graham crackers into fine crumbs using a food processor or by hand. Mix crumbs with melted butter and granulated sugar until evenly moistened.
  4. Press the crumb mixture firmly into the bottom of the prepared pan in an even layer. Bake for 10 minutes, then cool completely on a wire rack.
  5. Waterproof the springform pan by wrapping it with two large 18-inch foil squares in a plus shape, folding up the sides carefully. Optionally place wrapped pan inside a slow cooker liner or large roasting bag and tie off to prevent water seepage.
  6. Make cheesecake filling: Beat very soft cream cheese on medium speed with paddle attachment for about 4 minutes until light and fluffy.
  7. Add granulated sugar and cornstarch; beat for an additional 5 minutes until smooth.
  8. Add room-temperature sour cream, key lime juice, lime zest, and vanilla extract; beat until blended.
  9. Add eggs one at a time and then the egg yolk, mixing only until combined after each addition to avoid overbeating.
  10. Pour filling over completely cooled crust. Gently drop pan on counter a few times to release large air bubbles, keeping pan upright.
  11. Place wrapped springform pan in a large roasting pan. Place roasting pan in oven before adding water to avoid spills.
  12. Slowly pour boiling water into roasting pan until it reaches halfway up the sides of the springform pan.
  13. Bake cheesecake at 325°F for 65 to 85 minutes. Do not open oven door before 65 minutes. The edges should be firm and a 2- to 3-inch center should still wobble slightly.
  14. After baking, turn off oven and crack door open; leave cheesecake inside for 60 minutes.
  15. Remove roasting pan and cheesecake from oven and water bath; place cheesecake on wire rack.
  16. Dip a thin-bladed knife in hot water, dry it, and run around cheesecake edge to loosen from pan. Unclamp springform pan.
  17. Cool cheesecake at room temperature for 2 to 3 hours until completely cool.
  18. Cover and refrigerate overnight (preferably 24 hours) to allow flavors to develop and filling to firm.
  19. To make stabilized whipped cream: hydrate gelatin in cold water for 5 minutes; microwave 10 seconds and stir; let cool slightly.
  20. Whip cold heavy cream with powdered sugar and vanilla to soft peaks.
  21. Slowly add cooled gelatin mixture on low speed, increase speed to medium and whip to stiff peaks.
  22. Pipe stabilized whipped cream onto cheesecake before or after chilling as desired.
  23. Alternatively, whip cold heavy cream with powdered sugar and vanilla to desired peaks (soft or stiff) without gelatin. Add just before serving.
  24. Garnish with fresh raspberries, sliced strawberries, lime wedges, lime zest, and mint as desired.
  25. To slice, dip a thin knife in hot water before each cut and wipe dry for clean slices. Serve chilled.

Notes

Use soft, full-fat cream cheese and room-temperature eggs, sour cream, and lime juice to ensure a smooth filling., Wrap the springform pan securely with foil and optional liner to prevent water bath leaks., Do not overbeat after adding eggs to avoid cracks and air bubbles., The center should remain slightly wobbly when done to prevent dryness., Gradual cooling helps prevent cracking and creates a creamy texture., Stabilized whipped cream can be prepared 1-2 days ahead and piped onto cheesecake., Cheesecake can be baked in 10-inch springform pan with adjusted baking time or in 9×13 inch pan for bars., Crust can be made with gluten-free cookies or other cookie crumbs as a substitute., Cheesecake can be refrigerated up to 7 days and frozen up to 2 months with proper wrapping.

  • Author: Ashley
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 20 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 360 calories per serving
  • Fat: 25 grams per serving
  • Carbohydrates: 30 grams per serving
  • Protein: 7 grams per serving