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Key Lime Pie Cheesecake: The Ultimate Dessert Recipe

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Creamy, tangy Key Lime Cheesecake with a graham cracker crust and refreshing sour cream topping.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • Pinch of salt
  • 3 (8 ounce) packages cream cheese, softened
  • 1 ¾ cups granulated sugar
  • ½ cup sour cream
  • 4 large eggs
  • ¼ cup key lime juice (freshly squeezed is best!)
  • 2 teaspoons key lime zest
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • ¼ cup powdered sugar
  • 1 tablespoon key lime juice
  • Key lime slices or zest for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, and salt.
  3. Pour the melted butter into the dry ingredients. Use a fork to mix everything together until the crumbs are evenly moistened.
  4. Press the graham cracker mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to firmly press the crumbs into an even layer, slightly up the sides.
  5. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown and fragrant.
  6. Remove the crust from the oven and let it cool completely on a wire rack.
  7. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  8. Gradually add the granulated sugar to the cream cheese, beating until well combined. Scrape down the sides of the bowl occasionally.
  9. Add the sour cream and mix until just combined.
  10. Add the eggs one at a time, beating well after each addition.
  11. Stir in the key lime juice, key lime zest, and vanilla extract. Mix until just combined.
  12. Pour the cheesecake filling into the cooled graham cracker crust. Spread it evenly.
  13. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil (at least two layers). Place the wrapped pan in a larger roasting pan.
  14. Carefully pour hot water into the roasting pan, filling it halfway up the sides of the springform pan.
  15. Bake in the preheated oven for 65-75 minutes, or until the edges are set but the center still has a slight jiggle.
  16. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
  17. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  18. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  19. In a small bowl, whisk together the sour cream, powdered sugar, and key lime juice until smooth.
  20. Once the cheesecake has chilled completely, spread the key lime topping evenly over the top.
  21. Garnish with key lime slices or zest, if desired.
  22. Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled.

Notes

  • Using room temperature cream cheese is crucial for a smooth cheesecake filling.
  • A water bath is highly recommended to prevent cracking and ensure even baking.
  • Don’t overmix the cheesecake batter, as this can lead to a tough cheesecake.
  • Allow the cheesecake to cool gradually in the oven to prevent cracking.
  • Chilling the cheesecake for at least 6 hours (or overnight) is essential for it to fully set and develop its flavors.
  • Freshly squeezed key lime juice is recommended for the best flavor.

Find it online: https://mmmflavors.com/key-lime-pie-cheesecake/