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–+ servings
Slice of Key Lime Cheesecake garnished with whipped cream and lime wedge.

Key Lime Cheesecake

Arlene Mobley - Flour On My Face
Whip up this delicious homemade Key Lime cheesecake for a rich, creamy and luxurious dessert that's sure to be the star of your next dinner party or gathering. Perfectly tart yet sweet, this irresistible dessert will brighten up any summer gathering or be appreciated during the colder months as well.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Chilling 12 hours
Total Time 13 hours 40 minutes
Course Dessert
Cuisine American
Servings 16 Servings
Calories 439 kcal

Ingredients  

  • 2 cups graham cracker crumbs
  • ½ cup packed brown sugar
  • 2 tablespoons melted butter
  • 32 ounces full fat cream cheese (softened)
  • 1 ⅔ cups granulated sugar
  • 5 tablespoons sour cream (could also use creme fraiche)
  • 4 large eggs
  • 1 large egg yolk
  • 5 tablespoons heavy whipping cream
  • 1 cup all-purpose flour
  • 1 tablespoon pure vanilla extract
  • ½ cup key lime juice
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Instructions 

Prep

  • Lightly grease the bottom and sides of a 10-inch spring form pan with butter or cooking spray. Line the bottom only with a circle of parchment paper.
  • Mix the graham cracker crumbs, brown sugar and melted butter in a bowl.
  • Press the crust ingredients into the bottom and slightly up the sides of the prepared spring form pan.
  • Wrap the outside of the springform pan with heavy-duty aluminum foil. Rolling and tucking the foil along the outer top edge of the pan. Set the pan aside until needed.
  • Preheat the oven to 325 °Fdegrees.

Key Lime Cheesecake Filling

  • Beat the softened cream cheese and granulated sugar in a stand mixer or a large mixing bowl with a handheld mixer until light and fluffy. Scrape the sides of the bowl and beat for another 2 minutes. Beat in the sour cream until combined.
  • Add the eggs and egg yolk one at a time, beating well in between each addition and scraping the sides of the bowl after each egg.
  • Add the heavy whipping cream, all-purpose flour, vanilla extract and lime juice to the bowl. Beat well for 2 minutes. Scrape the sides of the bowl and beat again for two minutes more.
  • Pour the key lime cheesecake filling into the prepared cheesecake crust and smooth the top with the back of the spoon.
  • Place the filled spring form pan inside a large baking pan.
  • Fill the outer pan with boiling water until the water bath comes half way up the side of the spring form pan to about the center of the cheesecake.
  • Bake at 325 °F degrees for 80 minutes or until a tooth pick inserted into the center comes out clean.
  • Remove the cheesecake pan from the oven and remove the cheesecake from the water bath. Carefully remove and discard the aluminum foil from around the pan.
  • Place the hot cheesecake on a wire cooling rack until the cheesecake is room temperature.
  • Loosely cover the top of the pan and refrigerate the cheesecake overnight.
  • Before serving run a sharp knife along the edges of the cheesecake to loosen it from the pan. Open the latch on the side of the pan and carefully lift the cheesecake and place it on a serving platter.
  • Garnish with whipped cream and key lime slices before serving.
  • Makes 12 to 16 servings.

Recipe Expert Tips

  • Flavor variations: Any citrus juice can be substituted for the key lime juice.
  • softened cream cheese: the cream cheese should be very soft to prevent lumps.
  • flavor variations: try other citrus flavors for unique cheesecake flavors.
  • baking the cheesecake in a water bath. This is the best way to bake a thick rich cheesecake if you want to avoid cracks in the top.

Nutrition

Serving: 1SliceCalories: 439kcalCarbohydrates: 46gProtein: 7gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 127mgSodium: 282mgPotassium: 149mgFiber: 1gSugar: 33gVitamin A: 984IUVitamin C: 2mgCalcium: 87mgIron: 1mg
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