Description
This Easy Key Lime Cheesecake is a creamy, tangy, and refreshing dessert with a buttery graham cracker crust. Made with fresh key lime juice, this no-fail cheesecake is perfect for summer gatherings, holidays, or whenever you crave a zesty treat!
Ingredients
Units
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tbsp unsalted butter (melted)
- For the Key Lime Cheesecake Filling:
- 16 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- 3 large eggs
- 1/2 cup fresh key lime juice (or bottled)
- 1 tbsp key lime zest
- 1 tsp vanilla extract
- For the Topping (Optional):
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Lime zest or lime slices for garnish
Instructions
- Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool while preparing the filling.
- Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add sour cream, flour, key lime juice, zest, and vanilla extract. Mix until combined.
- Beat in eggs one at a time, mixing just until incorporated (don’t overmix).
- Step 3: Bake the Cheesecake
- Pour the filling over the cooled crust and smooth the top.
- Place the springform pan in a water bath (wrap the bottom with foil and place in a larger pan with hot water).
- Bake for 50-55 minutes, or until the edges are set and the center slightly jiggles.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours (preferably overnight).
- Step 4: Make the Whipped Topping (Optional)
- Whip heavy cream and powdered sugar until stiff peaks form.
- Pipe or spread over the cheesecake and garnish with lime zest or slices.
- Step 5: Serve and Enjoy!
- Slice and enjoy your creamy Key Lime Cheesecake!
Notes
- No-Bake Option: Skip the eggs and bake time; refrigerate for at least 6 hours.
- Substitutes: Use regular lime juice if key limes are unavailable.
- Prevent Cracks: Use a water bath and avoid overmixing the batter.
- Storage: Keeps in the fridge for up to 5 days or frozen for up to 2 months.
Nutrition
- Calories: ~380 kcal
- Sugar: ~28g
- Sodium: ~260mg
- Fat: ~24g
- Saturated Fat: ~14g
- Unsaturated Fat: ~8g
- Trans Fat: ~0g
- Carbohydrates: ~38g
- Fiber: ~1g
- Protein: ~6g
- Cholesterol: ~90mg
