My Favorite Key Lime Cheesecake
Indulge in the creamy, tangy perfection of **My Favorite Key Lime Cheesecake**, a dessert that effortlessly combines rich decadence with a refreshing citrus twist. This easy-to-make cheesecake starts with a buttery graham cracker crust, providing the ideal base for a luscious filling made with smooth cream cheese, tangy sour cream, and the vibrant flavors of key lime juice and zest. The hint of vanilla rounds out the flavor profile, creating a dessert that's both zesty and velvety. Baked to perfection with a delicate jiggle in the center, this cheesecake achieves a flawless, crack-free finish thanks to a gentle cooling process. Perfect for summer celebrations or as a citrus-filled treat year-round, this cheesecake is best served chilled, garnished with whipped cream, lime slices, or a sprinkle of zest for an extra pop of color and flavor. With just 20 minutes of prep time, you'll have a show-stopping dessert that serves 12 and satisfies every sweet craving.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 0.5 cup key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
Preheat your oven to 325°F (163°C).
Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Mix until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the bottom of a glass or measuring cup to press it down. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together using a hand mixer or stand mixer fitted with a paddle attachment. Beat until smooth and creamy, about 2-3 minutes.
Add the sour cream, key lime juice, key lime zest, and vanilla extract. Mix until well incorporated.
Add the eggs one at a time, mixing on low speed after each addition just until blended. Avoid overmixing to prevent air bubbles in the cheesecake.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and run a knife around the edge of the pan to release it. Allow to cool to room temperature before refrigerating.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
Before serving, garnish with whipped cream, lime slices, or additional zest if desired. Slice and enjoy your delicious Key Lime Cheesecake!
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 27.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 108 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.
