Print

Creamy and Tangy Key Lime Cheesecake Recipe

A perfect slice of bright green key lime cheesecake with a graham cracker crust, topped with whipped cream and lime zest.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will make a creamy, tangy Key Lime Cheesecake with a buttery graham cracker crust. This recipe delivers bright citrus flavor and a smooth texture, making it a refreshing summer dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh key lime juice (about 10–12 limes)
  • Zest of 3 key limes
  • 4 large eggs
  • Whipped cream and extra lime zest, for topping

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it is smooth. Scrape down the sides of the bowl.
  4. Gradually beat in the 1 1/2 cups of sugar and the flour until just combined. Mix in the vanilla extract, key lime juice, and lime zest.
  5. Add the eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Do not overmix the batter once the eggs are added.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Bake the cheesecake using a water bath (bain-marie): Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  8. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  9. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
  11. Before serving, carefully remove the sides of the springform pan. Top with whipped cream and extra lime zest.

Notes

  • For the best tangy flavor, use fresh key lime juice instead of bottled juice.
  • If you cannot find key limes, you can substitute with regular Persian limes, but you may need to slightly increase the zest for intensity.
  • To achieve a very creamy texture, bring your cream cheese and eggs to room temperature before mixing.

Nutrition

Find it online: https://cookingbyjade.com/key-lime-cheesecake-creamy-tangy-recipe/