Get the Recipe:
Key Lime Cheesecake
This Key lime cheesecake combines a creamy cheesecake filling with bright, tangy Key lime flavor for a refreshing dessert that’s perfect for citrus lovers. Finished with a light sour cream topping and a buttery graham cracker crust, it’s a wonderful alternative to a traditional cheesecake.
Ingredients
For the crust:
- 1 ¾ cups (175 to 180 g) graham cracker crumbs, about 12 sheets
- 2 tablespoons (25 g) granulated sugar
- pinch salt
- 6 tablespoons (85 g) unsalted butter, melted
For the filling:
- 24 ounces (680 g) cream cheese, at room temperature
- ¾ cup (150 g) granulated sugar
- 2 tablespoons (14 g) cornstarch
- pinch salt
- 3 large eggs, at room temperature
- ½ cup (113 g) sour cream
- ⅔ cup (160 ml) Key lime juice, bottled or fresh
- 1 tablespoon finely grated lime zest
- 1 teaspoon vanilla extract
For the topping:
- ½ cup (113 g) sour cream
- 3 tablespoons (20 g) confectioners’ sugar
- tiny splash vanilla extract, optional (less than 1/8 teaspoon)
- pinch finely grated lime zest, optional, plus more for garnish
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Instructions
To make the crust:
- Heat oven to 350°F (175°C).
- Stir together the graham cracker crumbs, sugar, and salt. Add the melted butter and mix until evenly moistened.
- Press into the bottom and just slightly up the sides of a 9-inch springform pan.
- Bake 8–10 minutes until lightly golden and set. Allow to cool while making the filling.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese and sugar until smooth and creamy. Scrape the bowl well.
- Mix in the cornstarch and salt. Then add the eggs one at a time on low speed, mixing just until combined.
- Mix in the sour cream, lime juice, zest, and vanilla until smooth. The batter will be slightly loose.
- Pour into crust. Bake for 15 minutes.
- Reduce the oven temperature to 200°F (95°C). Bake for 2 hours to 2 hours 10 minutes, or until the center is just set and no longer looks wet.
- Remove the cheesecake from the oven, and gently run a knife around the edges.
- Return it to the oven, turn off the oven, and leave inside for 2 hours.
- Refrigerate at least 6 hours (preferably overnight).
Mix just until combined after adding the eggs to help maintain a smooth, creamy texture.
The cheesecake is done when the center is set and no longer appears wet. It may still have a slight jiggle.
Running a knife around the edge helps prevent the cheesecake from sticking to the pan as it cools.
To make the topping:
- Stir together the sour cream, confectioners’ sugar, vanilla, and zest until smooth.
- Spread a thin layer over the chilled cheesecake. Chill for 15-20 minutes to allow it to set before slicing.
- Lightly sprinkle additional lime zest on top before serving.
Notes
- Bottled Key lime juice works well in this recipe and is much easier than juicing fresh Key limes.
- For the smoothest filling, allow the cream cheese, eggs, and sour cream to come to room temperature before mixing.
- Sour cream can vary in thickness by brand. If your sour cream seems thin or slides easily off a spoon, strain it briefly before measuring for a thicker, more spreadable topping.
- Store in the refrigerator up to 5 days. Let sit at room temperature for 10-15 minutes before serving for the best flavor and texture.
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