Description
This Key Lime Cheesecake is a luscious, creamy dessert featuring a tangy key lime filling atop a buttery graham cracker crust. Perfectly balanced with a smooth texture and a zesty citrus flavor, this classic American dessert is ideal for any occasion and can be garnished with whipped cream and lime slices for an elegant finish.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the filling:
- 3 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup fresh key lime juice (or bottled)
- 1 tablespoon key lime zest
- 3 large eggs
- 1 teaspoon vanilla extract
For the topping (optional):
- 1 cup whipped cream
- Extra lime zest or lime slices for garnish
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it and allow it to cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy with no lumps. Gradually add the granulated sugar and mix well until fully incorporated. Stir in the sour cream, key lime juice, key lime zest, and vanilla extract. Then add the eggs one at a time, mixing on low speed and ensuring each egg is fully incorporated before adding the next. Avoid overmixing to prevent cracks in the cheesecake.
- Assemble and bake: Pour the cheesecake filling over the cooled crust, smoothing the top gently. Tap the pan lightly on the countertop to release any trapped air bubbles. Bake the cheesecake in the preheated oven for 55 to 65 minutes, or until the edges are set and the center still has a slight jiggle.
- Cool the cheesecake: Once baked, turn off the oven, slightly crack open the oven door, and let the cheesecake cool in the oven for 1 hour. This gradual cooling step helps prevent cracking.
- Chill: After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to allow it to set completely.
- Serve: Before serving, optionally top the cheesecake with whipped cream and garnish with additional lime zest or slices for a vibrant presentation.
Notes
- Use fresh key limes for the most authentic, bright flavor, but bottled key lime juice works well as a convenient alternative.
- To avoid cracks in the cheesecake, do not overmix the batter and allow the cake to cool gradually.
- Ensure the cream cheese is softened to room temperature before mixing for a smooth filling.
- A springform pan is essential for easy removal of the cheesecake.
- Chilling the cheesecake overnight enhances its flavor and texture.
