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Key Lime Cheesecake

A creamy, tangy dessert combining the zesty flavor of Key limes with a rich cream cheese filling, all nestled in a buttery graham cracker crust.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 3/4 cups graham cracker crumbs (about 12 sheets) Creates a crunchy, aromatic crust.
  • 2 tablespoons granulated sugar Enhances the crust's sweetness.
  • Pinch salt salt Balances flavors.
  • 6 tablespoons unsalted butter (melted) Adds richness and helps bind the crust.
For the Filling
  • 24 ounces cream cheese (at room temperature) Provides a luxurious texture.
  • 3/4 cup granulated sugar Sweetens the filling.
  • 2 tablespoons cornstarch Helps stabilize the cheesecake.
  • Pinch salt salt Enhances flavor.
  • 3 large eggs (at room temperature) Provides lift and richness.
  • 1/2 cup sour cream Adds creaminess.
  • 2/3 cup Key lime juice (bottled or fresh) Infuses bright flavor.
  • 1 tablespoon finely grated lime zest Adds aromatic zestiness.
  • 1 teaspoon vanilla extract Adds depth to flavor.
For the Topping
  • 1/2 cup sour cream For a creamy finish.
  • 3 tablespoons confectioners’ sugar Sweetens the topping.
  • Tiny splash vanilla extract (optional) less than 1/8 teaspoon Enhances flavor.
  • Pinch finely grated lime zest (optional) plus more for garnish Adds a fresh note.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, stir together the graham cracker crumbs, sugar, and salt. Add in the melted butter and mix until evenly moistened. Press this mixture into the bottom and slightly up the sides of a 9-inch springform pan.
  3. Bake the crust for 8–10 minutes until lightly golden and set. Allow to cool.
Filling
  1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  2. Mix in the cornstarch and salt. Add eggs one at a time on low speed, mixing just until combined.
  3. Blend in sour cream, Key lime juice, lime zest, and vanilla until smooth.
  4. Pour the cheesecake filling over the cooled crust and bake for 15 minutes.
  5. Reduce the oven temperature to 200°F (95°C) and bake for an additional 2 hours to 2 hours 10 minutes.
  6. Cool gradually, then refrigerate for at least 6 hours (preferably overnight).
Topping
  1. In a small bowl, stir together the sour cream, confectioners’ sugar, vanilla, and lime zest until smooth.
  2. Spread the sour cream mixture over the chilled cheesecake and chill for another 15-20 minutes.
Serve
  1. Lightly sprinkle additional lime zest on top before serving.

Notes

For the best flavor, chill the cheesecake overnight. Use a water bath to prevent cracks during baking.