Key Lime Cheesecake

The perfect combination of tangy and sweet this key lime cheesecake is a spin-off of a key lime pie. This cheesecake starts with a gorgeous graham cracker crust, filled with a thick, creamy, tangy key lime cheesecake filling, then finished with fresh whipped cream and key lime zest! This cheesecake will be a new family favorite!

If you know me you know that cheesecake is a favorite, I love to bake it and I love to eat it. There is just something about the smooth, thick, creamy, chilled texture of a cheesecake I cannot resist.

The other day I found myself with half a bag of key limes needing to be used, and since I know I love a lemon cheesecake I was sure I would love a key lime cheesecake.

Let me tell you it is so tangy delicious, every bite is seriously a dream.

Let's get to the recipe.

Jump to:

• Ingredients
• Instructions
• How do you create a water bath
• Preventing cracks
• Can you freeze key lime cheesecake
• How do you thaw a whole cheesecake
• More cheesecake recipes
• Recipe Card
• Recipe Ratings & Comments

Ingredients

For the crust, I like to use a graham cracker crust, similar to a key lime pie.

• Graham Cracker Crumbs 
• Brown Sugar
• Unsalted Butter, melted

For the cheesecake filling you'll need:

• Cream Cheese, very soft at room temperature- I beg of you softer the better if its too cold you risk a lumpy cheesecake!
• Granulated Sugar
• Heavy Cream
• Sour Cream
• Fresh Key Lime Zest
• Fresh KeyLime Juice
• Large Eggs + 1 Extra Yolk, at room temp.

Now you could serve the cheesecake as is but I always love some fresh whipped cream on my cheesecake and I find that fresh lime zest makes it not only look pretty but also lets people know the flavor.

Adding some key lime curd on top would be delicious!

Instructions

Grease a 6-inch springform pan (affiliate link) set aside. Preheat oven to 325F/162C. In a food processor, crush the graham crackers till they become a fine crumb.

In a large bowl add the graham crackers and brown sugar mixing to combine then add the melted butter and press into bottom and slightly up upsides of prepared pan. Place in the oven to bake for 5 minutes, until slightly golden brown. Let cool while you make the filling. 

In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 2 minutes on medium to high speed.

Add granulated sugar and beat for another 2 minutes. You can see in the photo this really loosesns the mixture up.

Add heavy cream, sour cream, lime juice, and lime zest mixing until fully combined. Scrap the bottom of the bowl to ensure everything is evenly combined.

Add in eggs one at a time and mix until just combined, do not over mix.

You should have a creamy batter with no lumps. So I always recommend scraping the bottom of your bowl a few times throughout the whole process to ensure no lumps.

When ready I bang the bowl against the counter a few times to loosen any air bubbles.

Pour the batter into the prepared pan.

How do you create a water bath

Place the 6-inch springform pan in a 9-inch cake pan- place that 9-inch cake pan in roasting pan (and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don’t have to wrap everything with foil.

Bake the key lime cheesecake for 60 to 75 minutes, the middle of the cheesecake should jiggle just a little bit.

Preventing cracks

Not over mixing the cheesecake batter, using a water bath while cooking. and getting rid of the air bubbles are your first steps in preventing cracks.

Once the cheesecake has cooked turn the oven off and let the cheesecake cool in the oven for 1 hour then take out of roasting pan and let cool on the counter for 45 minutes to an hour. Finally, wrap the cheesecake plastic wrap and chill in the fridge for at least 6 hours or overnight. 

This slow cooling process will help the cheesecake reduce its internal temperature slowly, helping to prevent any cracks.

Take the cheesecake out of the fridge and use an offset spatula to gently loosen the crust from the side of the pan, then release the springform pan. 

 Top with fresh whipped cream, I used my homemade recipe and piped with a Wilton 1M tip. Use a zester to sprinkle more lime zest on top. Store in the fridge for up to 5 days. 

Can you freeze key lime cheesecake

Yes! Cheesecake actually freezes really well. Let the cheesecake cool completely if you want to freeze it on the bottom of the springform pan you're good to go if you want to remove it using a spatula to help you transfer the cheesecake to a foil-lined cake board or piece of cardboard.

When cooled place in the freezer uncovered. Once the cheesecake has begun to freeze most of the way 3hours later or so wrap the cheesecake in two layers of plastic wrap then a layer of foil.

Do not freeze a cheesecake with any toppings, thaw and then add toppings.

How do you thaw a whole cheesecake

Place the frozen cheesecake in the fridge overnight to thaw. I remove all but 1 layer of plastic wrap while the cheesecake is thawing.

More cheesecake recipes

Classic vanilla bean cheesecake never disappoints!

Adding creamy peanut butter to cheesecake batter makes an extra delicious Peanut Butter Cheesecake one that you will swoon over!

Taking the delicious red velvet flavors and turning it into a red velvet cheesecake recipe is one of the best things I have ever done!

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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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