Key Lime Cheesecake Recipe
Key Lime Pie in a Cheesecake! Deliciously Tart and Creamy on a Vanilla Crumb Crust. (1160 cal)
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Ingredients
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Crust
Filling
Topping & Garnish
Method
Crust
- 1
Prep and combine
Preheat oven to 325°F (163°C). Lightly grease a 9-inch (23 cm) springform pan. In a medium bowl combine vanilla wafer crumbs, 1/3 cup granulated sugar, melted butter, and 1 tablespoon key lime zest. Mix until crumbs are evenly moistened and hold together when pressed.
- 2
Press and bake
Press the crumb mixture firmly and evenly into the bottom (and about 1/2" up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass. Bake the crust for 8–10 minutes until set and slightly golden. Remove from oven and set aside to cool while you make the filling. Keep oven on at 325°F (163°C).
Filling
- 3
Bring ingredients to room temperature
Ensure the cream cheese (and eggs, if refrigerated) are at room temperature — this prevents lumps and overmixing.
- 4
Beat cream cheese and sugar
In the bowl of a stand mixer fitted with the paddle (or a large bowl with a hand mixer), beat the softened cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Add 1 cup granulated sugar and continue beating until combined and smooth, scraping down the bowl as needed.
- 5
- 6
Finish filling
With mixer on low, add the sour cream, 1/4 cup heavy cream, 80 ml key lime juice, 1 tablespoon key lime zest, 1 teaspoon vanilla, and 1/4 teaspoon salt. Mix until smooth and homogeneous; stop as soon as the batter is smooth to minimize air bubbles.
- 7
Prepare springform for water bath
Wrap the outside bottom and lower sides of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent water seepage. Pour the filling into the prepared crust and smooth the top with a spatula.
- 8
Bake in a water bath
Place the filled springform pan in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake at 325°F (163°C) for 50–65 minutes. The edges should be set and lightly puffed; the center should still have a slight jiggle (about 1–2 inches across). Avoid overbaking to keep the cheesecake creamy.
- 9
Cool gradually
Turn the oven off and crack the oven door open. Let the cheesecake sit in the cooling oven for 45–60 minutes to cool gradually (this reduces cracking). Then remove the springform pan from the water bath and peel off the foil. Run a thin knife around the edge of the cheesecake to loosen it from the pan (do not remove the springform ring yet).
- 10
Chill
Refrigerate the cheesecake (still in the springform pan) for at least 4 hours, preferably overnight, until fully set and chilled.
Topping & Garnish
- 11
Make whipped topping
About 30 minutes before serving (or once the cheesecake is fully chilled), whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract to soft/medium peaks using a chilled bowl and whisk or mixer. Do not overwhip (you want a light, spreadable topping).
- 12
Finish and garnish
Carefully release and remove the springform ring. Spread or pipe the whipped cream over the chilled cheesecake. Garnish with thin lime slices across the top and sprinkle with 1 teaspoon extra lime zest. For a decorative touch, add a few small lime zest curls or additional crumbs around the edge.
- 13
Serve
Slice with a hot, clean knife (wipe the knife between cuts for clean slices). Serve chilled. Store leftovers covered in the refrigerator for up to 4 days.
