Description
This Key Lime Cheesecake is a luscious dessert combining a creamy, tangy key lime flavored filling with a crisp graham cracker crust. Baked to perfection and chilled to set, it boasts a smooth texture highlighted by fresh key lime juice and zest, topped with fluffy whipped cream and garnished with key lime slices making it a refreshing and elegant treat perfect for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup key lime juice (freshly squeezed if possible)
- 1 tablespoon key lime zest (from about 4-5 key limes)
- 1 teaspoon vanilla extract
Topping
- 1 cup whipped cream
- Key lime slices for garnish
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick cooking spray to prepare for baking.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until mixture is well blended. Press the crust mixture firmly and evenly into the bottom of the prepared springform pan using the back of a spoon or your fingers. Bake the crust for 10 minutes, then remove and let cool while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat softened cream cheese and 1 cup granulated sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in the key lime juice, key lime zest, and vanilla extract until fully incorporated and combined evenly.
- Assemble and Bake: Pour the key lime cheesecake filling over the cooled crust in the springform pan. Spread evenly with a spatula and gently tap the pan on the counter to remove air bubbles. Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center remains slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour to prevent cracking.
- Chill and Serve: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set. Before serving, garnish with whipped cream and fresh key lime slices for an elegant finish.
Notes
- Using fresh key lime juice and zest enhances the authentic tart flavor.
- Allow the cheesecake to cool gradually in the oven to avoid cracks.
- Chilling the cheesecake overnight produces the best texture and flavor.
- Greasing the springform pan well will help release the cheesecake easily.
- For best results, use room temperature cream cheese and eggs.
