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The Best Creamy, Tangy Key Lime Cheesecake

A close-up of a thick slice of creamy, light green key lime cheesecake on a white plate, topped with lime zest.
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Follow this recipe to make a rich, thick, and zesty key lime cheesecake with a graham cracker crust. This baked version focuses on technique for a smooth, crack-free top.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 cup fresh key lime juice (about 10-12 limes)
  • Zest of 2 key limes

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar and flour until just combined. Mix in vanilla extract and salt.
  5. Beat in eggs one at a time, mixing only until each egg is incorporated. Do not overmix.
  6. Stir in sour cream, key lime juice, and lime zest until the mixture is smooth and creamy.
  7. Pour the filling over the cooled crust.
  8. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  10. Turn off the oven. Prop the oven door open slightly (about 2 inches) and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  11. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack.
  12. Chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the filling to prevent lumps and ensure a creamy texture.
  • For the best flavor, use fresh key lime juice rather than bottled concentrate.
  • If you do not have key limes, you can substitute with regular Persian limes, adjusting the amount of zest as needed for intensity.

Nutrition

Find it online: https://savoryskies.com/key-lime-cheesecake-creamy-tangy-best/