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Ingredients
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Crust (graham crumb crumble)
Key lime cheesecake filling
Zesty white chocolate-lime ganache
Garnish
Method
Crust (graham crumb crumble)
- 1
- 2
Press and bake
Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the back of a measuring cup. Bake for 10 minutes until fragrant and set. Remove from oven and let cool while preparing the filling. Reserve 1/4 cup of the baked crumbs for garnish; keep the rest in the pan.
Key lime cheesecake filling
- 3
Bring ingredients to temperature
Reduce oven to 300°F (150°C). Ensure cream cheese and sour cream are at room temperature for smooth blending. Pre-measure lime juice and zest.
- 4
Beat cream cheese
In a large bowl or stand mixer fitted with a paddle, beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape the bowl as needed.
- 5
Add sugar and sour cream
Add the granulated sugar and beat on low until incorporated, about 1 minute. Mix in the sour cream, lime zest, and salt on low speed until combined.
- 6
Add eggs and lime
Add eggs one at a time, mixing on low speed and scraping the bowl between additions—do not overbeat (avoid incorporating air). Mix in the egg yolk and vanilla. Finally, stir in the lime juice and the optional tablespoon of flour just until combined and smooth. The batter should be slightly loose but creamy.
- 7
Prepare water bath
Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent water leaks. Place the filled pan in a deep roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform pan to create a gentle water bath.
- 8
Bake
Pour the filling over the cooled crust and gently smooth the top. Bake at 300°F (150°C) in the water bath for 55–70 minutes, or until the edges are set and the center still slightly wobbly (the internal temp ~150°F / 65°C). Avoid heavy jiggle.
- 9
- 10
Chill
Cool to room temperature on a wire rack, then refrigerate uncovered for at least 6 hours or preferably overnight until fully set and chilled.
Zesty white chocolate-lime ganache
- 11
Heat cream
About 30 minutes before serving (or after the cheesecake has chilled), place the chopped white chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer and small bubbles form at the edge—do not boil.
- 12
Make ganache
Pour the hot cream over the chopped white chocolate and let sit for 1 minute to soften. Gently stir in a circular motion until fully melted and smooth. Stir in the butter, lime juice, lime zest, and a pinch of salt until glossy. If the ganache is too thick, add up to 1 tablespoon more warm cream to reach a pourable consistency. Cool slightly until spreadable but still pourable (about 10–15 minutes).
- 13
Pour and set
Place the chilled cheesecake on a rack over a baking sheet. Pour the ganache evenly over the center, allowing it to spread toward the edges; use an offset spatula to nudge it if needed. Let the ganache set in the refrigerator for at least 20–30 minutes before serving.
Garnish and serve
- 14
Finish and decorate
Before serving, dust the top lightly with powdered sugar if using. Sprinkle the reserved toasted graham crumbs around the edge or center for texture. Arrange thin lime slices or small wedges on top for color and extra zing.
- 15
Slice
Use a hot, clean knife to slice: dip the knife in hot water, wipe dry, and cut slices, repeating between cuts for clean edges. Serve chilled. Keeps refrigerated in an airtight container for up to 4 days.