Easy Key Lime Cheesecake
Indulge in the tropical tang of this Easy Key Lime Cheesecake, a creamy, citrus-infused dessert perfect for any occasion. Featuring a buttery graham cracker crust and a luscious filling made with cream cheese, sour cream, and freshly squeezed key lime juice, this cheesecake strikes the perfect balance between sweet and tangy. Its velvety texture is accented with a refreshing pop of key lime zest, while optional whipped cream and lime slices add an elegant finishing touch. With just 20 minutes of prep time and straightforward steps, this homemade treat is ideal for cheesecake lovers looking for a no-fuss recipe. Serve it chilled for a light yet indulgent dessert that’s guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 0.5 cup sour cream
- 0.5 cup key lime juice
- 1 tablespoon key lime zest
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 1 cup whipped cream (optional, for topping)
- 4 pieces key lime slices (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or nonstick spray.
In a medium bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand.
Press the crumb mixture into the bottom of the springform pan in an even layer. Use the bottom of a glass or measuring cup to pack it firmly. Bake for 10 minutes, then allow the crust to cool slightly while preparing the filling.
In a large mixing bowl, beat the cream cheese and 1 cup granulated sugar together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the sour cream, key lime juice, key lime zest, and vanilla extract to the bowl. Beat until well combined.
Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Do not overmix to avoid incorporating too much air into the batter.
Pour the cheesecake batter over the prepared crust and spread it out evenly.
Place the springform pan on a baking sheet and bake at 325°F for 45-50 minutes, or until the edges look set but the center slightly jiggles when gently shaken.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracks from forming.
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
Before serving, top with whipped cream and garnish with key lime slices if desired. Slice and enjoy!
Nutrition Facts
Calories |
6049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 442.0 g | 567% | |
| Saturated Fat | 266.4 g | 1332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1712 mg | 571% | |
| Sodium | 3667 mg | 159% | |
| Total Carbohydrate | 467.0 g | 170% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 344.9 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1204 mg | 93% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1501 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
