Key Lime Cheesecake

Key Lime Cheesecake is one of those desserts that just sings of sunshine and summertime vibes. Imagine sitting on a beach, with a refreshing breeze softly blowing, as you take that first bite. It’s rich, creamy, and perfectly balanced with the bright tartness of key lime. Making this cheesecake might seem like a daunting task, but trust me, it’s simpler than you think! This recipe is not only delicious but also a crowd-pleaser that will impress your family and friends. Whether you’re celebrating a special occasion or just craving something sweet, this cheesecake brings a taste of the tropics right to your kitchen. Let’s get started on this delightful dessert that’s bound to leave everyone asking for seconds!

What is Key Lime Cheesecake

Key Lime Cheesecake is a delightful dessert that combines creamy cheesecake with the unique tartness of key limes. Originating from the Florida Keys, this cheesecake features a buttery graham cracker crust, a silky filling made with cream cheese, sour cream, and key lime juice, plus a light whipped cream topping. The combination creates a perfect balance between sweet and tangy, making each bite a refreshing escape!

Why You’ll Love This Key Lime Cheesecake

You’ll fall in love with Key Lime Cheesecake for a few reasons. First, its flavor is incredibly refreshing, blending the tangy key lime with smooth cream cheese. This cheesecake is versatile; it fits in perfectly at summer barbecues, holiday gatherings, or for a cozy night in. Plus, it’s pretty easy to make, requiring just a few steps to achieve that gorgeous, creamy texture. The visual appeal—garnished with fresh fruit and whipped cream—makes it the star of any dessert table. Not to mention, it’s a fantastic way to impress your loved ones without needing to be a professional baker.

Key Lime Cheesecake Ingredients

For our delightfully creamy Key Lime Cheesecake, you’ll need the following ingredients:

• Crust:
• 14 full sheets graham crackers (about 2 scant cups crumbs)
• 3 tablespoons granulated sugar

• 8 tablespoons unsalted butter, melted

• Cheesecake Filling:

• 4 (8 oz.) packages cream cheese, very soft (full fat recommended)
• 1 cup + 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 cup sour cream, at room temperature
• 1/2 cup key lime juice, at room temperature
• 1 teaspoon key lime zest (or regular lime zest)
• 1 1/2 teaspoons vanilla extract
• 4 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 teaspoon unflavored gelatin (optional)

• 1 1/2 tablespoons water (optional)

• Whipped Cream Topping:

• 1 cup cold heavy whipping cream
• 3 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• Optional Garnishes:

• Fresh raspberries
• Sliced strawberries
• Lime wedges
• Lime zest
• Fresh mint

How to Make Key Lime Cheesecake

Now, let’s get started on creating this heavenly dessert. Follow along step by step for an incredible result!

Prepping the Oven and Pan

First things first, preheat your oven to 325°F. While that’s warming up, fill a large pot with about 4 quarts of water and bring it to a boil for the water bath. This method helps keep the cheesecake moist while baking. Line the bottom of a 9-inch springform pan with some parchment paper and grease the sides with nonstick cooking spray for easy removal later.

Making the Crust

Next up, let’s create that crunchy graham cracker crust! Crush the graham crackers into fine crumbs using a food processor or a rolling pin. In a bowl, mix the crumbs with the melted butter and sugar until nicely combined. Press the mixture firmly into the bottom of your prepared springform pan. Bake it for about 10 minutes, then allow it to cool.

Waterproofing the Springform Pan

To keep our cheesecake safe from water damage during baking, we need to create a waterproof barrier. Wrap the bottom and sides of the springform pan in aluminum foil. For extra protection, place it in a slow cooker liner or an oven roasting bag. This step is vital in preventing water from seeping into our cheesecake!

Preparing the Cheesecake Batter

Time to make the creamy filling! In a mixing bowl, beat the cream cheese with an electric mixer until it’s light and fluffy. Gradually add in the sugar and cornstarch, mixing until truly combined. Next, stir in the sour cream, key lime juice, lime zest, and vanilla extract. Make sure everything is mixed well. Now, add the eggs one at a time and mix gently; this helps avoid those dreaded cracks in your cheesecake!

Assembling for Baking

Now, pour the cheesecake batter over your cooled crust in the springform pan. Give the pan a gentle tap on the counter to release any air bubbles that may have formed in the batter.

Baking the Cheesecake

Here comes the exciting part! Place the springform pan into a large roasting pan. Carefully pour the boiling water around it until it’s halfway up the sides. This creates a steamy environment for baking. Bake for 65-85 minutes. You’ll know it’s done when the edges are firm, but the center is still slightly wobbly.

Cooling the Cheesecake

Once baked, turn off the oven and slightly crack the door open. Let the cheesecake cool inside for about 60 minutes. Afterward, move it to a wire rack to cool completely. For the best texture, refrigerate it overnight.

Making the Whipped Cream

(Optional) If you want to add a special touch to your cheesecake, let’s make some stabilized whipped cream. To do this, dissolve gelatin in cold water, microwave it briefly, and allow it to cool. In another bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Gently fold in the cooled gelatin mixture for added stability.

Serving Suggestions

Slice your chilled cheesecake, topping it with that creamy whipped frosting. Add some fresh raspberries, lime wedges, or mint for a hint of color and flavor. It’s a dessert that’s as beautiful as it is delicious!

Tips for Success

To ensure your Key Lime Cheesecake turns out perfectly, keep these tips in mind:

• Make sure all ingredients are at room temperature. This helps them mix more smoothly.
• Avoid overbeating the eggs. This will help prevent cracks from appearing.

Variations

Feel free to get creative with your Key Lime Cheesecake! Here are some fun variations:

• Swap out key lime juice with regular lime juice for a new flavor twist.
• Add a splash of coconut extract to give your cheesecake an island flair.

Storage Tips

If you happen to have leftovers (though I doubt it!), cover the cheesecake and store it in the refrigerator for up to 5 days. You can also freeze slices for up to 2 months—just wrap them tightly.

Pairing Ideas

This cheesecake pairs beautifully with a tropical fruit salad or a dainty glass of dessert wine. They enhance the zesty flavor while providing a refreshing finish to your meal.

FAQs

1. Can I use regular limes instead of key limes?
Yes, regular limes work, but the flavor will be different from the traditional key lime cheesecake.

2. How do I prevent cracks in my cheesecake?
Keep mixing to a minimum once you’ve added the eggs. Also, baking in a water bath really helps with this.

3. Can I make this cheesecake in advance?
Absolutely! This dessert is perfect for making ahead and letting it chill overnight.

4. How should I store leftover cheesecake?
Just cover it with plastic wrap or foil and refrigerate for up to 5 days.

5. Is it necessary to use gelatin in the whipped cream?
Nope! The gelatin is optional. You can simply use regular whipped cream for a lighter topping.

This Key Lime Cheesecake recipe is not just a treat; it’s an entire culinary experience filled with delightful flavors and a creamy texture that will leave you absolutely craving more. Each slice offers a lovely balance of tartness and sweetness, making it ideal for any gathering, or simply as a sweet indulgence for yourself. Enjoy this easy, yet delicious recipe and feel free to tweak it to your preferences!

More Easy Desserts & Sweets Recipes:

• Coconut Icebox Cake
• Easter No-Bake Mini Egg Cheesecake
• Vegan Gluten-Free Carrot Cake
• Carrot Cake Bars

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Key Lime Cheesecake

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This Key Lime Cheesecake is a delightful blend of creamy cheesecake and tangy key lime, perfect for any occasion. Easy to make and guaranteed to impress!

• Total Time: 1 hour 55 minutes
• Yield: 12 slices 1x

Ingredients

Scale 1x2x3x

• 14 full sheets graham crackers (about 2 scant cups crumbs)
• 3 tablespoons granulated sugar
• 8 tablespoons unsalted butter, melted
• 4 (8 oz.) packages cream cheese, very soft (full fat recommended)
• 1 cup + 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 cup sour cream, at room temperature
• 1/2 cup key lime juice, at room temperature
• 1 teaspoon key lime zest (or regular lime zest)
• 1 1/2 teaspoons vanilla extract
• 4 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 teaspoon unflavored gelatin (optional)
• 1 1/2 tablespoons water (optional)
• 1 cup cold heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Fresh raspberries
• Sliced strawberries
• Lime wedges
• Lime zest
• Fresh mint

Instructions

• Preheat oven to 325°F and prepare a water bath.
• Make graham cracker crust and bake for 10 minutes; let cool.
• Wrap springform pan in aluminum foil.
• Beat cream cheese, then add sugar and cornstarch.
• Incorporate sour cream, key lime juice, lime zest, and vanilla.
• Add eggs one at a time, mixing gently.
• Pour batter into the cooled crust and tap to release air bubbles.
• Place pan in a roasting pan with boiling water and bake for 65-85 minutes.
• Allow to cool in the oven for 60 minutes, then refrigerate overnight.
• Prepare whipped cream if desired and serve with toppings.

Notes

Ensure all ingredients are at room temperature for better mixing.
Avoid overbeating eggs to prevent cracks in the cheesecake.

• Author: Rachael
• Prep Time: 30 minutes
• Cook Time: 85 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 320
• Sugar: 18
• Sodium: 305
• Fat: 21
• Saturated Fat: 13
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 1
• Protein: 6
• Cholesterol: 85