The Local Key Lime Cheesecake Recipe
A creamy, zesty slice of our Fresh-baked Key Lime Cheesecake with Graham Cracker Crust. Topped with Freshly Whipped Cream, Fresh Lime, and Lime Zest.
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Ingredients
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Crust
Cheesecake Filling
Topping
Method
Crust Preparation
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and granulated sugar. Melt the butter and mix it into the crumb mixture until it resembles wet sand.
Form the crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for about 10 minutes or until lightly golden. Remove from oven and let cool.
Cheesecake Filling Preparation
Mix filling ingredients
In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the granulated sugar and continue to beat until well combined. Add key lime juice, sour cream, eggs, and vanilla extract. Mix until the mixture is smooth and creamy.
Bake the cheesecake
Pour the cheesecake filling into the cooled graham cracker crust. Bake in the oven at 325°F (160°C) for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool slowly.
Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
Topping Preparation
Whip the cream
In a mixing bowl, combine heavy whipping cream and powdered sugar. Using a hand mixer or stand mixer, whip the cream until soft peaks form.
Prepare lime garnish
Zest the fresh limes and set aside. Slice the limes into thin rounds for garnishing.
Assembly
Top the cheesecake
Once the cheesecake has chilled, spread the whipped cream evenly over the top. Garnish with lime slices and sprinkle with lime zest.