Lime Cheesecake
Bright, zesty, and irresistibly creamy, this Lime Cheesecake is the perfect dessert for citrus lovers! A buttery graham cracker crust provides the ideal foundation for the luscious, tangy filling made with freshly squeezed lime juice, rich cream cheese, and a hint of vanilla. Baked to silky perfection in a water bath to prevent cracks, this cheesecake is a show-stopping centerpiece for any occasion. Finished with a dollop of whipped cream and a sprinkling of lime zest, it’s as impressive as it is easy to make. Whether you’re hosting a summer gathering or craving a refreshing treat, this lime cheesecake ticks all the boxes for indulgent yet balanced dessert perfection.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 50 grams Granulated sugar (for crust)
- 700 grams Cream cheese, softened
- 150 grams Granulated sugar (for filling)
- 80 ml Lime juice, freshly squeezed
- 2 tablespoons Lime zest, finely grated
- 170 grams Sour cream
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 240 ml Heavy cream (optional for topping)
- 2 tablespoons Powdered sugar (optional for topping)
Instructions
Preheat your oven to 175°C (350°F). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper for easy removal.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 50 grams of granulated sugar until well combined. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then set aside to cool.
Reduce the oven temperature to 160°C (325°F).
In a large mixing bowl, beat the softened cream cheese and 150 grams of granulated sugar together using an electric mixer until smooth and creamy.
Mix in the sour cream, lime juice, lime zest, and vanilla extract until fully combined.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this could cause cracks in the cheesecake.
Pour the filling over the cooled crust, spreading it evenly.
Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath. This helps prevent cracks in the cheesecake while baking.
Carefully transfer to the oven and bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the water bath and refrigerate for at least 6 hours or overnight to fully set.
For an optional topping, whip the heavy cream with the powdered sugar until soft peaks form, and spread it over the chilled cheesecake before serving.
Garnish with additional lime zest or lime slices, if desired. Serve and enjoy your lime cheesecake!
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 26.6 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 116 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.
