This Easy Key Lime Cheesecake is tart, just the right amount of sweet, and incredibly delicious. More good news? It doesn’t need a water bath!
In this recipe
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As easy as Key Lime Cheesecake
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Key Limes vs. Limes
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What if you don’t have a springform pan?
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Delicious variations
Spicy and sweet, creamy and crunchy, this Key Lime Cheesecake hits all the right notes. It combines the flavors of fan-favorite key lime pie with the texture and richness of cheesecake.
The base is a simple graham cracker crust that’s buttery and crunchy, while the filling is an ultra-creamy cheesecake with the juicy flavor of fresh lime. It’s topped with a whipped cream of sour cream and lime zest that’s fluffy, light, and the perfect balance to the rich cheesecake.
As easy as Key Lime Cheesecake
While this recipe requires a few stages (crust, filling, and topping), hands-on time is minimal, and you can split the prep as needed.
First, a simple graham cracker crust is pressed into a 9-inch springform pan and baked. In the meantime prepare the filling. It’s an easy concoction of cream cheese, lime juice and zest, sugar, and eggs that comes together quickly. Scrape the cheesecake filling onto the base and bake until set.
This is a quick, easy, and almost foolproof cheesecake recipe that doesn’t require a double boiler. This does not tend to crack. Let it cool and chill completely. Finally, make some (Key Lime) savory whipped cream. You have a variety of decoration options: spread the whipped cream all over the cheesecake, or slice the cheesecake and serve with a dollop of whipped cream on top or on the side.
Key Limes vs. Limes
Many a lime purist will tell you that you just can’t make Key Lime desserts without Key Limes. The tart little limes pack a mighty punch and have a distinctive flavor that’s slightly different from typical limes, but they can also be hard to come by, especially off-season.
If you can’t find fresh key limes, use plump Persian limes (the standard variety typically found in grocery stores). I’m a firm believer that fresh limes outperform bottled lime juice, even if the taste doesn’t pretty much the same. It’ll still be incredibly delicious – just call it Lime Cheesecake and nobody will object.
What if you don’t have a springform pan?
This recipe calls for a 9-inch springform pan, but you can use a different sized or shaped pan. I recommend you use a metal pan, not a glass or ceramic pan. If you’re using a square or rectangular pan, line it with parchment paper – this will help you make the cheesecake stand out! Here are some options:
- 9×9 inch pan: Bake the cheesecake for 20 minutes. This is a great shape for cutting the cheesecake into bars.
- 8 × 8-inch pan: If you don’t have a 9×9 inch pan, bake the cheesecake in an 8×8 inch pan. They will thicken a little and take about 25 minutes to bake.
- 9 × 13-inch pan: To make a large batch, double the recipe and bake in a 9×13-inch pan for 22 to 28 minutes.
Delicious variations
While this cheesecake is excellent as is, here are a few variations to try that make for an equally delicious treat:
- Gluten free: Use gluten-free crackers or graham-style crumbs.
- pretzel crust: For a salty, crispy crust, swap out the graham crackers for lightly salted pretzels. Omit the salt in the crust and filling.
- Chocolate: Swap the graham cracker crumbs for chocolate chip cookie crumbs. To serve, drizzle with chocolate sauce or sprinkle with a handful of mini chocolate chips.
- Naked: For a tart and more intense cheesecake, omit the whipped cream.
- Coconut: Cover the cheesecake with lightly toasted coconut flakes.
CONTINUE READING:
Do you have key limes?
- Key Lime Cake
- Key Lime Bars
- lime pie
- Lime Icebox Cookies
Lime Cheesecake
ingredients
For the cheesecake:
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cooking sprayfor the pan
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6.8 ounces Graham crackers (about 12 crackers) or 1 1/2 cups graham cracker crumbs
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3 tablespoon powdered sugar
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1/4 teaspoon Saltdivided
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5 tablespoon unsalted butter
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2 (8 ounce) blocks cream cheeseat room temperature
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2/3 cup (135G) sugar
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2 tablespoon sour cream
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1 teaspoon lime zest
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1/4 Cup fresh lime juice (from approx. 8 juicy key limes)
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3 big eggsat room temperature
For the whipped cream:
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3/4 Cup heavy cream
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2 tablespoon powdered sugar
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2 tablespoon sour cream
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1/2 teaspoon lime zest
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1/2 teaspoon vanilla extract
special equipment
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9 inch round springform pan
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food processor
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blender
method
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Prepare the oven and baking sheet:
Preheat oven to 350°F. Grease the inside of a 9-inch round springform pan with cooking spray. put it aside
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Make the crust:
Break the graham crackers into smaller pieces and place in a food processor. Place the lid on and pulse about 20 times until fine, even crumbs form.
Add the powdered sugar and 1/8 teaspoon salt and pulse to combine.
In a small heatproof bowl, add the butter and heat on high, in 30-second increments, until melted. Pour the melted butter over the crumbs and pulse until fully combined. It should look like wet sand and should stick together loosely when pressed with your fingers.
If using store-bought graham cracker crumbs, place in a medium bowl and use a rubber spatula to stir together with the powdered sugar, 1/8 teaspoon salt, and melted butter until combined.
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Bake the crust:
Pour the crumbs into the prepared springform pan. Press them down to the ground with your hands in a compact, flat and even layer, being careful to press into the corners. If the crumbs stick to your hands, wet them with a little water.
Bake the crust until lightly browned, about 10 minutes. Let cool on the counter while you prepare the filling.
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make filling:
In the bowl of a stand mixer set fitted with the paddle attachment, combine cream cheese, sugar and the remaining 1/8 teaspoon salt. Beat on medium speed until smooth and fluffy, about 2 minutes.
You can also do this in a medium bowl using a hand mixer.
Use a rubber spatula to scrape down the sides and bottom of the bowl. Add the sour cream and 1 teaspoon lime zest and beat on medium speed to combine, about 30 seconds. Add lime juice and beat for about 30 seconds.
Scrape the bowl again with the rubber spatula. With the mixer running on medium speed, add the eggs one at a time, beating just until combined, scraping the bowl between each addition.
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Bake Cheesecake:
Scoop the cheesecake filling onto the baked crust. Use the rubber spatula to spread it in an even layer. Bake for 30 to 35 minutes, until the edges are set and the center jiggles like jelly when you gently shake the pan.
Let the pan cool on a wire rack for about an hour until it reaches room temperature. Place in the refrigerator and chill uncovered for at least two hours.
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Make the topping:
In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and beat on medium speed until thickened and doubled in size. Stop the mixer and add the powdered sugar, tablespoon at a time, and continue beating until soft peaks form.
Add the sour cream, 1/2 teaspoon lime zest, and vanilla. Beat just until stiff peaks form.
You can also do this in a medium bowl using a hand mixer.
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Decorate and serve:
Take the cheesecake out of the fridge and run a small knife along the outside edges of the cheesecake. Loosen and remove the springform ring.
To decorate the cheesecake, spread or drizzle the whipped cream onto the cheesecake before slicing, or slice the cheesecake and serve with a dollop of whipped cream on the side.
Use a sharp chef’s knife to cut the cheesecake. Hold the knife under hot tap water between the slices for clean cuts.
Leftovers can be kept refrigerated, tightly closed, for up to 3 days. The cheesecake can also be frozen without whipped cream for up to 1 month.
The whipped cream topping can be stored in the fridge for a day or two. It will lose volume over time, so whip it quickly with a whisk to bring it back to life.
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| nutritional information (per serving) | |
|---|---|
| 284 | calories |
| 20g | Fat |
| 23g | carbohydrates |
| 4g | protein |
