Key Lime Cheesecake

Why You’ll Love This Recipe

• Refreshing Citrus Flavor: The combination of key lime juice and zest imparts a vibrant, tangy taste that invigorates the palate.

• Creamy Texture: The rich cream cheese filling ensures a smooth and luscious consistency in every bite.

• Simple Preparation: With straightforward steps and readily available ingredients, this cheesecake is both easy to make and impressive to serve.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ cups graham cracker crumbs

• 6 tablespoons butter, melted

• 24 ounces cream cheese, softened

• 1 cup white sugar

• 1 tablespoon grated lime zest

• 1 tablespoon cornstarch

• 3 large eggs

• ⅔ cup key lime juice

Directions

1. Prepare the Crust: Combine graham cracker crumbs with melted butter. Press the mixture into the bottom and partially up the sides of a 9-inch springform pan. Refrigerate while preparing the filling.

2. Preheat the Oven: Set your oven to 300°F (150°C). Place a shallow pan half-filled with hot water on the lower rack to create a moist baking environment, which helps prevent cracking.

3. Make the Filling: In a large bowl, beat softened cream cheese, sugar, lime zest, and cornstarch with an electric mixer until smooth and fluffy. Add eggs one at a time, blending just until smooth after each addition. On low speed, mix in key lime juice until incorporated. Avoid overmixing to prevent air bubbles, which can cause cracking.

4. Assemble the Cheesecake: Pour the filling into the prepared crust.

5. Bake: Place the cheesecake on the middle rack above the water-filled pan. Bake for 55 to 65 minutes, or until the center is set.

6. Cool: Turn off the oven and prop the door open at least 4 inches. Let the cheesecake sit in the oven for 30 minutes to cool gradually, which helps prevent cracking.

7. Chill: Remove the cheesecake from the oven and refrigerate for at least 8 hours, or up to 3 days, before serving.

Servings and Timing

• Servings: This recipe yields 12 servings.

• Preparation Time: Approximately 20 minutes.

• Cooking Time: 55 to 65 minutes.

• Additional Time: 8 hours for chilling.

• Total Time: About 9 hours and 45 minutes.

Variations

• White Chocolate Infusion: Melt white chocolate chips with heavy cream and mix into the cream cheese filling for a decadent twist.

• Coconut-Lime Combination: Incorporate shredded coconut into the crust or filling to add a tropical flair.

• Mini Cheesecakes: Use a muffin tin lined with paper cups to create individual servings, adjusting the baking time accordingly.

Storage/Reheating

• Storage: Cover the cooled cheesecake with plastic wrap or store slices in airtight containers. Refrigerate for up to 5 days.

• Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months.

• Thawing: To serve, thaw frozen slices in the refrigerator overnight.

FAQs

What is the difference between key limes and regular limes?

Key limes are smaller, have a more intense aroma, and are more tart compared to regular (Persian) limes.

Can I use bottled key lime juice?

Yes, bottled key lime juice can be used when fresh key limes are unavailable.

How can I prevent my cheesecake from cracking?

Baking the cheesecake in a moist environment and allowing it to cool gradually in the oven can help prevent cracks.

Is a water bath necessary for this recipe?

Placing a pan of hot water on the lower oven rack provides moisture and helps prevent cracking, serving as an alternative to a traditional water bath.

Can I substitute regular lime juice for key lime juice?

Yes, regular lime juice can be used, though the flavor will be slightly different.

How do I know when the cheesecake is done baking?

The cheesecake is done when the center is set but still slightly jiggly.

Can I add toppings to this cheesecake?

Yes, whipped cream, lime zest, or fresh fruit make excellent toppings.

Should I remove the cheesecake from the springform pan before chilling?

It’s best to chill the cheesecake in the pan to maintain its shape, removing the sides before serving.

Can I make this cheesecake gluten-free?

Substitute gluten-free graham crackers for the crust to make the cheesecake gluten-free.

How long should I let the cheesecake cool before refrigerating?

Allow the cheesecake to cool at room temperature for about an hour before refrigerating.

Conclusion

This Key Lime Cheesecake offers a delightful blend of creamy texture and tangy flavor, making it a standout dessert for any occasion. Its refreshing taste and smooth consistency are sure to impress your guests and satisfy your sweet tooth.

Key Lime Cheesecake

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• Author: Julia
• Total Time: 9 hours 45 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

Experience the tropical delight of Key Lime Cheesecake—a creamy, tangy dessert with a buttery graham cracker crust and a smooth, citrus-infused filling. Perfect for any occasion, this refreshing treat brings the perfect balance of sweetness and zest in every bite.

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Ingredients

• For the Crust:

  • 1½ cups graham cracker crumbs
  • 6 tablespoons butter, melted

• For the Filling:

  • 24 ounces cream cheese, softened
  • 1 cup white sugar
  • 1 tablespoon grated lime zest
  • 1 tablespoon cornstarch
  • 3 large eggs
  • ⅔ cup key lime juice

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Instructions

1. Prepare the Crust:

   • Combine graham cracker crumbs with melted butter.
   • Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan.
   • Refrigerate while preparing the filling.

2. Preheat the Oven:

   • Set oven to 300°F (150°C).
   • Place a shallow pan filled halfway with hot water on the lower oven rack to create moisture, which helps prevent cracking.

3. Make the Filling:

   • In a large bowl, beat cream cheese, sugar, lime zest, and cornstarch until smooth and fluffy.
   • Add eggs one at a time, mixing just until smooth after each addition.
   • On low speed, mix in key lime juice until fully incorporated (avoid overmixing).

4. Assemble & Bake:

   • Pour the filling into the prepared crust.
   • Place the cheesecake on the middle rack above the water-filled pan.
   • Bake for 55 to 65 minutes, or until the center is set but slightly jiggly.

5. Cool Gradually:

   • Turn off the oven and prop the door open about 4 inches.
   • Let the cheesecake sit inside for 30 minutes to cool slowly.

6. Chill & Serve:

   • Refrigerate the cheesecake for at least 8 hours (or up to 3 days) before serving.
   • Garnish with whipped cream and lime zest if desired.

Notes

• White Chocolate Twist: Melt white chocolate and mix it into the filling for a richer taste.
• Coconut Variation: Add shredded coconut to the crust or sprinkle on top for extra tropical flavor.
• Mini Cheesecakes: Use a muffin tin for individual servings, adjusting the baking time to 20-25 minutes.

• Prep Time: 20 minutes
• Cook Time: 55-65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American