Key Lime Cheesecake
Indulge in the creamy, citrusy perfection of this Key Lime Cheesecake, a decadent dessert that combines the tart zest of key limes with the rich, velvety texture of cheesecake. Featuring a buttery graham cracker crust, this recipe delivers a harmonious balance of buttery sweetness and tangy brightness, creating a dessert that's both refreshing and indulgent. The luscious cream cheese filling is infused with fresh key lime juice and zest, offering a burst of tropical flavor in every bite. Perfectly baked to maintain its creamy center and topped with optional whipped cream and lime slices for added flair, this cheesecake is as stunning as it is delicious. With simple ingredients and easy-to-follow steps, this Key Lime Cheesecake is an irresistible crowd-pleaser, ideal for summer gatherings or whenever you're craving a slice of sunshine.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 0.5 cup key lime juice
- 2 teaspoons zest of key limes
- 3 eggs
- optional whipped cream (for garnish)
- optional key lime slices (for garnish)
Instructions
Preheat your oven to 325°F (162°C) and grease a 9-inch springform pan or line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter until the mixture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool while preparing the filling.
In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar together with a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add the sour cream, key lime juice, and lime zest into the cream cheese mixture. Mix until well combined.
Add the eggs, one at a time, mixing on low speed after each addition until fully incorporated. Do not overmix.
Pour the filling evenly over the baked crust in the springform pan and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
Transfer the cheesecake to a refrigerator and chill for at least 4 hours or overnight to fully set.
When ready to serve, release the cheesecake from the springform pan and garnish with whipped cream and key lime slices, if desired.
Slice and enjoy your creamy, tangy Key Lime Cheesecake!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 27.5 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 107 mg | 2% | |
*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.
