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Key Lime Cheesecake
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
230 minutes
Indulge in delightful key lime cheesecake - tangy, sweet, and no water bath needed!
Ingredients:
  • For the cheesecake
  • Cooking spray, for the pan
  • 6.8 ounces graham crackers (about 12 crackers), or 1 1/2 cups graham cracker crumbs
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon salt, divided
  • 5 tablespoons unsalted butter
  • 2 (8-ounce) blocks cream cheese, at room temperature
  • 2/3 cup (135g) sugar
  • 2 tablespoons sour cream
  • 1 teaspoon key lime zest
  • 1/4 cup fresh key lime juice (from about 8 juicy key limes)
  • 3 large eggs, at room temperature
  • For the whipped cream
  • 3/4 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon key lime zest
  • 1/2 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 350°F and generously grease a 9-inch round springform pan with cooking spray.
  • Prepare the crust by breaking graham crackers into pieces and pulsing them in a food processor until fine crumbs form. Mix in powdered sugar and a pinch of salt. Melt butter in the microwave and pour over the crumbs, pulsing until the mixture resembles moist sand and holds together when pressed. If using store-bought crumbs, combine them in a bowl with powdered sugar, salt, and melted butter using a rubber spatula.
  • Press the crumbs into the springform pan to form a firm, flat, and even layer, ensuring they reach the corners. If the crumbs stick, dampen your hands slightly. Bake the crust until lightly browned, around 10 minutes, then cool as you prepare the filling.
  • Prepare the filling: In a stand mixer with the paddle attachment, combine cream cheese, sugar, and remaining 1/8 teaspoon salt. Beat on medium speed for 2 minutes until smooth and fluffy. Alternatively, use a handheld electric mixer in a medium bowl. Scrape down the sides and bottom of the bowl. Add sour cream and 1 teaspoon key lime zest, beat for 30 seconds, then add key lime juice and beat for another 30 seconds. Scrape the bowl again. With the mixer on medium speed, add the eggs one at a time, beating until just combined. Be careful not to overmix.
  • For the cheesecake: Spread the cheesecake filling over the baked crust using a rubber spatula to create an even layer. Bake for 30-35 minutes until the edges are set and the center jiggles slightly. Cool the pan on a wire rack until it reaches room temperature, approximately one hour. Refrigerate uncovered for a minimum of two hours before serving.
  • Prepare the topping: In a stand mixer with a whisk attachment, whip heavy cream until thick and doubled in size. Gradually add powdered sugar, then mix until soft peaks form. Fold in sour cream, key lime zest, and vanilla until stiff peaks form. You can also use a handheld electric mixer in a medium bowl.
  • To serve, take the cheesecake out of the fridge and carefully loosen the edges with a knife. Remove the springform ring. For a beautiful presentation, top the cheesecake with whipped cream before slicing, or serve each slice with a dollop of whipped cream on the side. Use a hot knife to ensure clean slices. Store leftovers covered in the fridge for up to 3 days, or freeze the cheesecake (without whipped cream) for up to 1 month. Refresh whipped cream with a quick whisk before using. Enjoy!

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