Key Lime Cheesecake

Why You’ll Love This Key Lime Cheesecake

There are a lot of cheesecake recipes out there, but this one has become one of my favorites because it’s incredibly reliable and always gets rave reviews. Here’s why you’ll love it:

• Freezes beautifully for later or to make ahead which makes it a great make-ahead dessert for entertaining! Plus this is a no-fail recipe that you can always count on.
• Rich, creamy cheesecake with bright Key lime flavor. If you love key lime, this has the perfect amount of citrus flavor!
• Buttery graham cracker crust! Who can resist?
• Easy enough for beginner bakers! Cheesecake can seem daunting, but it’s actually a really easy dessert!

But What Makes THIS Cheesecake So Good?

This isn’t simply a cheesecake with lime juice added. The combination of full-fat cream cheese, sour cream, fresh lime zest, and Key lime juice creates an incredibly creamy filling with just enough citrus flavor to brighten every bite without overpowering the cheesecake itself.

I also bake this cheesecake using a water bath. Don’t let that intimidate you! It helps the cheesecake bake gently and evenly, giving you that smooth bakery-style texture while reducing the chance of cracks.

Ingredient Notes

You only need a handful of simple ingredients to make an amazing homemade Key Lime Cheesecake. Make sure to scroll down to the recipe card at the bottom of the post for the full ingredient list and step by step instructions!

For the Graham Cracker Crust

• Graham cracker crumbs. You can buy the crumbs OR pulverize graham crackers in a blender or food processor to make your own easily!
• Granulated sugar. You will add a bit of sugar to the graham crackers to amp up the sweetness in a subtle way.
• Melted butter. Butter binds the crust together and makes it delcious!
• Kosher salt. A pinch of salt balances out the crust. Don’t skip this!

For the Cheesecake Filling

Pro Tip: Make sure all of your refrigerated ingredients are at room temperature before mixing. This helps create a silky smooth batter without lumps.

• Full-fat cream cheese. I know it might be tempting to use a low fat cream cheese, but tp produce the creamiest cheesecake use full fat!
• Granulated sugar. Of course you need a bit of sugar in your cheesecake otherwise it would just taste like cream cheese!
• Sour cream. The sour cream in this recipe is undetectable flavor-wise. If you don’t like sour cream, don’t worry! It aids with the smooth and creamy texture. And yes, use full fat sour cream!
• Large eggs. The egg size matters in this recipe. I use large-sized eggs in all my baking recipes unless otherwise stated.
• Key lime juice and zest. This is a key lime cheesecake after all, so you will need the juice and the zest to really get that flavor!
• Vanilla extract. This adds a depth and balance to the cheesecake! It’s important!

Key Limes vs. Regular Limes

Don’t worry if you can’t find fresh Key limes. Fresh Key limes are smaller, more aromatic, and have a slightly more floral flavor than regular Persian limes. They’re delicious, but they’re also tiny, which means you’d need quite a few to get enough juice for this recipe. That’s why I almost always use bottled Key lime juice. It has consistent flavor, saves a ton of time, and works beautifully in cheesecake.

Fresh lime zest, however, is definitely worth using. It adds a bright citrus aroma that bottled juice alone can’t replicate.And if regular limes are all you have? Go for it! Your cheesecake will still be absolutely delicious.

How to Make Key Lime Cheesecake

This cheesecake comes together in just a few simple steps.

1. Prepare the crust: Mix together the graham cracker crumbs, sugar, melted butter, and salt. Press the mixture firmly into the bottom of your springform pan and bake until lightly golden.
2. Make the filling: Beat the cream cheese until completely smooth before adding the sugar. Mix in the sour cream, lime juice, zest, and vanilla.
3. Add the eggs: Mix the eggs in one at a time on low speed, just until incorporated. Over-mixing at this stage adds extra air to the batter, which can cause cracks while baking.
4. Bake in a water bath: Wrap the outside of your springform pan with foil, place it inside a larger roasting pan, and pour hot water around the cheesecake before baking.
5. Cool slowly: Once baked, turn off the oven and crack the door open. Let the cheesecake cool gradually before transferring it to the refrigerator.
6. Chill overnight: This might be the hardest part but it’s worth the wait! Overnight chilling gives the cheesecake time to fully set and develop the best flavor and texture.

My Best Cheesecake Tips

Make sure to check out my go-to cheesecake recipe which breaks down the basics of cheesecake and teaches you all the tips and tricks you will need! But I will say that there are a few essentials to follow to ensure success:

• Use room temperature ingredients. This will ensure that your cheesecake bakes evenly with no lumps! If the cream cheese is even a little cold you will get a lumpy batter.
• Use a water bath. This creates gentle steam while baking, which helps the cheesecake cook evenly and stay creamy and prevent cracks!
• Wrap the bottom of your springform pan in foil to prevent any leaking into the pan from the water bath. No one likes a soggy crust!
• Don’t over-mix the batter after adding the eggs. This will add too much air into the batter and is the leading cause of cracks!
• Don’t over-bake! Your cheesecake should be set on the edges and slightly jiggly in the center. The center will set up as it cools. Over-baking will lead to cracking and a dry cheesecake!