Introduction & Inspiration: Creamy, Tangy, and Irresistibly Tropical
This Key Lime Cheesecake is a showstopper! I love the combination of the buttery graham cracker crust, the creamy, tangy key lime filling, and the light, fluffy whipped cream topping. It’s a perfect dessert.
The inspiration for this recipe comes from my love for both key lime pie and cheesecake. I wanted to combine the best elements of both desserts. Into one unforgettable treat.
I’ve experimented with different ratios of ingredients and baking techniques. Until I found the perfect balance of flavors and textures. This recipe is a true winner.
This Key Lime Cheesecake is perfect for any occasion, from a summer barbecue to a special holiday gathering. It’s a guaranteed crowd-pleaser. And it’s a celebration of tropical flavors.
Nostalgic Appeal (with a Creamy, Cheesecake Twist)
Key lime pie, with its tart and tangy flavor, evokes a sense of summery nostalgia and tropical getaways. It reminds me of warm weather, sunny days. And the refreshing taste of citrus.
This Key Lime Cheesecake takes that classic dessert. And elevates it with the creamy, rich texture of cheesecake. It’s a way to enjoy a beloved flavor.
There’s something inherently satisfying about the combination of a buttery graham cracker crust, a creamy filling, and a light topping. It’s a symphony of textures and flavors. It’s truly comforting.
It’s the kind of dessert that’s perfect for sharing with loved ones. Or for indulging in all by yourself as a special treat. It’s a moment of pure indulgence.
Homemade Focus (and the Art of Cheesecake Baking)
I’m a strong advocate for homemade desserts, and this Key Lime Cheesecake is a perfect example of why. Making your own cheesecake allows you to control the ingredients. And to create a dessert.
Store-bought cheesecakes often lack the fresh, vibrant flavor and the perfectly creamy texture of homemade. When you make it yourself, you can use high-quality ingredients. Like real key lime juice and fresh cream cheese.
This recipe is a testament to the fact that even seemingly complex desserts like cheesecakes can be made at home. It requires a bit of time and attention to detail. But the steps are relatively straightforward.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to learn the basics of cheesecake baking. And to enjoy the satisfaction.
Flavor Goal
The flavor goal of this Key Lime Cheesecake is to achieve a perfect balance of tart and sweet. With a creamy, smooth key lime filling, a buttery graham cracker crust, and a light, fluffy whipped cream topping.
The crust, made with graham cracker crumbs, melted butter, sugar, and salt. It provides a buttery, slightly sweet, and crunchy foundation for the cheesecake.
The filling, made with cream cheese, sour cream, sugar, flour, salt, eggs, vanilla extract, key lime zest, and key lime juice. It is intensely tangy, creamy, and smooth. It’s the star of the show.
The whipped cream topping, made with heavy whipping cream, sugar, and vanilla extract. It adds a light and airy touch that complements the richness of the cheesecake. The overall effect is dreamy.
Ingredient Insights
Let’s take a closer look at the ingredients that make this Key Lime Cheesecake so special. For the Crust:
Nonstick cooking spray is used to grease the springform pan. Graham cracker crumbs form the base of the crust.
Unsalted butter, melted, binds the crumbs together and adds richness. Granulated sugar adds a touch of sweetness.
Kosher salt enhances the flavors of the other ingredients.
For the Filling:
Cream cheese, room temperature, is the key ingredient. Use full-fat cream cheese for the best results.
Sour cream, room temperature, adds tanginess and creaminess. Granulated sugar provides sweetness.
All-purpose flour helps to thicken the filling and create a smooth texture. Kosher salt enhances the flavors.
Large eggs, room temperature, add richness. Vanilla extract complements the key lime flavor.
Key lime zest or lime zest adds intense citrus flavor and aroma. Key lime juice is essential for that signature key lime flavor.
For the Topping:
Heavy whipping cream, cold, is whipped to create a light and airy topping.
Granulated sugar adds sweetness. Vanilla extract enhances the flavor.
Key lime zest or lime zest, to garnish, and key lime slices, to garnish. Add a final touch of flavor.
Essential Equipment
You’ll need a few key pieces of equipment:
A 9-inch springform pan. This type of pan has a removable bottom, which makes it easy to release the cheesecake.
Heavy-duty foil: To wrap the springform pan for the water bath.
A large roasting pan: To hold the water bath.
Medium and large bowls: for mixing.
A stand mixer (or a hand mixer) for making the filling and the topping.
A rubber spatula.
A thin knife: for releasing the cheesecake from the pan.
That’s it! This recipe does require a springform pan and a water bath for baking. But the results are well worth it.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Crust:
- Nonstick cooking spray
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 Tbsp. granulated sugar
- ¼ tsp. kosher salt
For the Filling:
- 4 (8-oz.) packages cream cheese, room temperature
- ½ cup sour cream, room temperature
- 1 ¼ cups granulated sugar
- 2 Tbsp. all-purpose flour
- ½ tsp. kosher salt
- 4 large eggs, room temperature
- 1 Tbsp. vanilla extract
- 2 tsp. key lime zest or lime zest
- â…“ cup key lime juice
For the Topping:
- ¾ cup heavy whipping cream
- 3 Tbsp. granulated sugar
- ½ tsp. vanilla extract
- Key lime zest or lime zest, to garnish
- Key lime slices, to garnish
These are the quantities listed in the original recipe.
Remember to use fresh, high-quality ingredients whenever possible. Especially the cream cheese, key limes, and heavy cream.
Step-by-Step Instructions
Ready to bake a beautiful and delicious Key Lime Cheesecake? Here’s a detailed, step-by-step guide:
1. Prepare the Crust and Oven:
For the crust: Preheat the oven to 325°F (160°C).
Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. This will prevent water from seeping into the pan during the water bath.
Spray the inside of the pan lightly with nonstick cooking spray.
2. Make the Graham Cracker Crust: In a medium bowl, stir together the graham cracker crumbs, melted butter, granulated sugar, and kosher salt.
Press the mixture into the bottom and 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup or your fingers.
Bake the crust until golden brown, 10 to 12 minutes.
Cool completely on a wire rack, about 30 minutes.
3. Prepare the Water Bath:
Bring a large pot of water to a simmer over medium-low heat. This will be used for the water bath.
4. Make the Key Lime Filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the softened cream cheese on medium speed until no lumps remain, about 2 minutes.
Add the sour cream, granulated sugar, all-purpose flour, and kosher salt.
Beat until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula.
5. Add Eggs and Flavorings:
Add the eggs one at a time. Beat on low speed until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Be careful not to overbeat.
Stir in the vanilla extract, key lime zest, and key lime juice.
6. Assemble and Bake in Water Bath:
Pour the filling into the cooled graham cracker crust.
Place the springform pan inside a large roasting pan.
Place both pans into the oven.
Quickly pour the hot simmering water into the roasting pan so that it comes about halfway up the foil-wrapped springform pan. This creates a water bath.
Bake for 1 hour 20 minutes to 1 hour 30 minutes. Or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken.
7. Cool Slowly:
Turn the oven off and crack the oven door open.
Leave the cheesecake in the oven for 15 minutes. This helps to prevent cracking.
8. Cool Completely:
Remove the cheesecake from the water bath.
Carefully remove the foil from the springform pan.
Transfer the cheesecake to a wire rack.
Let the cheesecake continue cooling to room temperature, about 2 hours.
9. Chill: Place the cheesecake in the refrigerator for at least 8 hours, or preferably overnight, to chill completely.
10. Make the Whipped Cream Topping: Just before serving, make the whipped cream topping.
In the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer and a large bowl), beat the cold heavy whipping cream until thickened.
Add the granulated sugar and vanilla extract.
Beat the cream on high speed until medium peaks form.
11. Decorate and Serve: Run a thin knife or offset spatula along the edge of the pan, between the cheesecake and the pan, before removing the sides of the springform pan.
Top the chilled cheesecake with the whipped cream. Garnish with key lime zest and key lime slices, if desired.
Slice and serve. Enjoy your incredibly delicious Key Lime Cheesecake!
Troubleshooting
Here are a few issues that could come up:
Problem: The crust is too crumbly.
Solution: Make sure you’re using enough melted butter to bind the graham cracker crumbs together. You can also add a tablespoon or two of water if needed.
Problem: The crust is soggy.
Solution: Make sure you’re baking the crust until it’s golden brown and set. Also, make sure you’re cooling the crust completely before adding the filling.
Problem: The cheesecake cracks.
Solution: Cheesecakes often crack due to sudden temperature changes. To help prevent cracking, bake the cheesecake in a water bath, cool it slowly in the oven with the door cracked, and then cool it completely at room temperature before chilling it. Also, make sure not to overbeat the batter.
Problem: The cheesecake is too runny.
Solution: Make sure you’re baking the cheesecake long enough. It should be set on the sides and just barely jiggle in the center. Also, make sure you’re chilling the cheesecake for at least 8 hours, or preferably overnight, to allow it to set completely.
Problem: Cheesecake is overbaked. Solution: Check on it to be sure it’s done.
Tips and Variations
Here are tips for making your cheesecake even better:
Tip: For an even more intense key lime flavor, use freshly squeezed key lime juice if you can find it. If not, bottled key lime juice works well too.
Tip: If you don’t have a stand mixer, you can use a hand mixer to make the filling and the topping.
Tip: To make individual cheesecakes, divide the crust and filling among mini springform pans or muffin tins lined with paper liners. Adjust the baking time accordingly.
Variation: Use a different type of cookie crumb for the crust, such as gingersnaps or vanilla wafers.
Variation: Add a layer of key lime curd on top of the cheesecake before adding the whipped cream.
Variation: Top the cheesecake with toasted coconut flakes or chopped macadamia nuts.
Variation: Add a swirl of raspberry or strawberry puree to the filling before baking.
Variation: Substitute the key lime with lemon.
Serving and Pairing Suggestions
Suggestions for serving this dessert:
Serving Suggestions:
Serve the cheesecake chilled, straight from the refrigerator.
Serve it as a dessert for a summer party, a barbecue, a potluck, or any special occasion.
It’s also perfect for a weekend brunch or afternoon tea.
Pairing Suggestions:
This cheesecake pairs well with a variety of beverages and accompaniments.
A cup of coffee or tea.
A glass of iced tea or lemonade.
A glass of sparkling wine or a crisp white wine.
Fresh berries, such as raspberries or strawberries.
A dollop of extra whipped cream.
It’s also delicious on its own!
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 12 servings):
- Calories: Approximately 450-550
- Protein: 8-10 grams
- Fat: 30-40 grams (mostly from the cream cheese, butter, and heavy cream)
- Carbohydrates: 40-50 grams
- Fiber: 1-2 grams
This is just an estimate. This Key Lime Cheesecake is a rich and decadent dessert, due to the cream cheese, butter, sugar, and heavy cream.
It does provide some protein and calcium. It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using low-fat cream cheese.
Print
Key Lime Cheesecake
Description
This Key Lime Cheesecake is a showstopper! I love the combination of the buttery graham cracker crust, the creamy, tangy key lime filling, and the light, fluffy whipped cream topping
Ingredients
For the Crust:
- Nonstick cooking spray
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 Tbsp. granulated sugar
- ¼ tsp. kosher salt
For the Filling:
- 4 (8-oz.) packages cream cheese, room temperature
- ½ cup sour cream, room temperature
- 1 ¼ cups granulated sugar
- 2 Tbsp. all-purpose flour
- ½ tsp. kosher salt
- 4 large eggs, room temperature
- 1 Tbsp. vanilla extract
- 2 tsp. key lime zest or lime zest
- â…“ cup key lime juice
For the Topping:
- ¾ cup heavy whipping cream
- 3 Tbsp. granulated sugar
- ½ tsp. vanilla extract
- Key lime zest or lime zest, to garnish
- Key lime slices, to garnish
Instructions
1. Prepare the Crust and Oven:
For the crust: Preheat the oven to 325°F (160°C).
Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. This will prevent water from seeping into the pan during the water bath.
Spray the inside of the pan lightly with nonstick cooking spray.
2. Make the Graham Cracker Crust: In a medium bowl, stir together the graham cracker crumbs, melted butter, granulated sugar, and kosher salt.
Press the mixture into the bottom and 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup or your fingers.
Bake the crust until golden brown, 10 to 12 minutes.
Cool completely on a wire rack, about 30 minutes.
3. Prepare the Water Bath:
Bring a large pot of water to a simmer over medium-low heat. This will be used for the water bath.
4. Make the Key Lime Filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the softened cream cheese on medium speed until no lumps remain, about 2 minutes.
Add the sour cream, granulated sugar, all-purpose flour, and kosher salt.
Beat until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula.
5. Add Eggs and Flavorings:
Add the eggs one at a time. Beat on low speed until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Be careful not to overbeat.
Stir in the vanilla extract, key lime zest, and key lime juice.
6. Assemble and Bake in Water Bath:
Pour the filling into the cooled graham cracker crust.
Place the springform pan inside a large roasting pan.
Place both pans into the oven.
Quickly pour the hot simmering water into the roasting pan so that it comes about halfway up the foil-wrapped springform pan. This creates a water bath.
Bake for 1 hour 20 minutes to 1 hour 30 minutes. Or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken.
7. Cool Slowly:
Turn the oven off and crack the oven door open.
Leave the cheesecake in the oven for 15 minutes. This helps to prevent cracking.
8. Cool Completely:
Remove the cheesecake from the water bath.
Carefully remove the foil from the springform pan.
Transfer the cheesecake to a wire rack.
Let the cheesecake continue cooling to room temperature, about 2 hours.
9. Chill: Place the cheesecake in the refrigerator for at least 8 hours, or preferably overnight, to chill completely.
10. Make the Whipped Cream Topping: Just before serving, make the whipped cream topping.
In the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer and a large bowl), beat the cold heavy whipping cream until thickened.
Add the granulated sugar and vanilla extract.
Beat the cream on high speed until medium peaks form.
11. Decorate and Serve: Run a thin knife or offset spatula along the edge of the pan, between the cheesecake and the pan, before removing the sides of the springform pan.
Top the chilled cheesecake with the whipped cream. Garnish with key lime zest and key lime slices, if desired.
Slice and serve. Enjoy your incredibly delicious Key Lime Cheesecake!
Recipe Summary and Q&A
Let’s recap this delightful Key Lime Cheesecake baking adventure!
Summary: This Key Lime Cheesecake features a buttery graham cracker crust, a creamy, tangy key lime filling, and a light, fluffy whipped cream topping. It’s a beautiful and delicious dessert that’s perfect for any occasion.
Q&A:
Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake is perfect for making ahead of time! In fact, it needs to chill for at least 8 hours, or preferably overnight, before serving. You can make it up to 2 days in advance and store it, covered, in the refrigerator.
Q: Can I freeze this cheesecake?
A: Yes, you can freeze this cheesecake, but the texture of the whipped cream topping may change slightly upon thawing. Wrap the cheesecake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: I don’t have a springform pan. Can I use a regular pie plate?
A: I don’t recommend using a regular pie plate, as it will be difficult to remove the cheesecake cleanly. A springform pan is essential for this recipe.
Q: I am allergic to dairy, what can I substitute? A: There are dairy-free alternatives.
Q: Can I make this gluten-free? A: Yes, be sure to use gluten-free graham crackers.