Key Lime Cheesecake is the best parts of Key Lime Pie packed into a creamy and tart cheesecake recipe on top of a thick graham cracker crust. This one is easy to make but makes a huge impression!
Make sure to check out my go-to cheesecake recipe which breaks down the basics of cheesecake and teaches you all the tips and tricks you will need!
Key Lime Cheesecake Is the Perfect Two-In-One Dessert!
Let’s all take a moment to imagine the creamiest, dreamiest cheesecake recipe, with the perfect hint of tartness, a teensy bit of tang, a thick, buttery graham cracker crust, and maybe a little whipped cream on top.
Yep, that’s what we’re talking about today: Key Lime Cheesecake!
This recipe is a total no-brainer. I used my classic no-fail cheesecake recipe as the base and just added a little key lime to the mix to create a perfectly easy, perfectly DELICIOUS cheesecake recipe! 10/10 recommend.
Key Lime Cheesecake Ingredients:
For the Crust:
- graham cracker crumbs
- melted butter
- granulated sugar
- kosher salt
For the Cheesecake
- cream cheese
- granulated sugar
- key lime juice and zest
- sour cream
- vanilla extract
- eggs
Do You Have To Use Key Limes?
Nope! I mean for it to be a true KEY LIME Cheesecake you need Key Limes, but they aren’t always available. I use the bottled Key Lime juice that they sell in the supermarket most often, and I will just use regular lime zest if that’s all I can find. I have never been able to tell a difference in this recipe.
What If You Don’t Like Sour Cream?
I hear this question a lot when I use sour cream in any baking recipe. Most of the time sour cream just adds a smoothness, and creaminess to a recipe without actually being detectable.
Sour Cream in cheesecake is the perfect addition to aid in the creamy factor. I discovered this when I developed my Perfect Cheesecake Recipe. Cheesecake always has an element of tang due to the cream cheese, and this secret ingredient prevents your cheesecake from being too dry.
Cheesecake Tips…
I have ALL the tips, tricks, VIDEO, and step by step process on cheesecake IN THIS POST, so make sure to check it out. But I will say that there are a few essentials to follow to ensure success:
- Use room temperature ingredients. This will ensure that your cheesecake bakes evenly.
- Use a water bath. This prevents cracking.
- Wrap the bottom of your springform pan in foil to prevent any leaking into the pan from the water bath. No one likes a soggy crust!
- Don’t over-mix the batter. This will add too much air into the batter, causing cracks.
- Don’t over-bake! Your cheesecake should be set on the edges and slightly jiggly in the center. The center will set up as it cools. Over-baking will lead to cracking and a dry cheesecake!
Other Crust Ideas:
If you don’t prefer graham crackers, here are a few other options. Use them in equal measure to the recipe provided:
- Nilla Wafers
- Biscoff Cookies
- Shortbread Cookies
- Golden Oreos
How Long Is Cheesecake Good For?
Cheesecake is best stored in the refrigerator in an airtight container for up to 3 days. Some may argue that you can get a few more days out of, but I prefer, for best freshness and to avoid an overly soggy crust up to 3 days.
Can You Freeze Cheesecake?
Absolutely. Cheesecake, and this one in particular cheese amazingly well. Allow it to cool completely, and chill as the the recipe states. Then place it in an airtight container. Freeze for up to 30 days and allow it to thaw in the refrigerator.
Love Cheesecake? Check Out More Of My Recipes…
Description
This is a creamy, tart cheesecake on a graham cracker crust is one of my most favorite versions of cheesecake ever!
Crust:
- 1 3/4 cups Graham Cracker Crumbs (about 15 full crackers)
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
Cheesecake:
- 4 (8- ounce) packages Cream Cheese, room temperature (32- ounces in total)
- 1 cup granulated sugar
- 1 tablespoon key lime zest
- 1/2 cup sour cream, room temperature
- 1/3 cup key lime juice
- 1 teaspoons vanilla
- 3 eggs, room temperature
- Optional Garnish: whipped cream, toasted coconut flakes, raspberries, lime wedges
- Crust: Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.Preheat oven to 350°F.
- In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan.
- Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake filling.
- Cheesecake: In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add the zest, sour cream, lime juice and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don’t over mix.
- Pour the filling over crust and spread evenly.
- Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
- Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
- Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight. Release the sides of the springform pan before slicing.
- Garnish with whipped cream, toasted coconut, raspberries, or lime wedges if desired.
Notes
Store airtight in the refrigerator for up to 3 days.
If you can’t find key limes, just use regular limes!
Nutrition
- Serving Size: 1 slice
- Calories: 598
- Sugar: 33.9 g
- Sodium: 589.8 mg
- Fat: 36.2 g
- Carbohydrates: 60.6 g
- Protein: 9.5 g
- Cholesterol: 139.8 mg
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