Description
This refreshing Key Lime Cheesecake features a creamy, tangy filling made with fresh key lime juice and zest atop a buttery graham cracker crust. Perfectly baked and chilled, it offers a smooth and luscious dessert with a hint of citrus, topped with whipped cream and key lime slices for an elegant finish.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup key lime juice, freshly squeezed if possible
- 1 tablespoon key lime zest (from about 4-5 key limes)
- 1 teaspoon vanilla extract
Garnish
- 1 cup whipped cream
- Key lime slices for garnish
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick cooking spray to ensure the cheesecake can be easily removed after baking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan using the back of a spoon or your fingers to create an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese with sugar until the mixture is smooth and creamy. Add eggs one at a time, beating well after each addition to fully incorporate. Stir in key lime juice, key lime zest, and vanilla extract until the filling is smooth and uniform.
- Assemble and Bake: Pour the filling over the cooled crust in the springform pan, spreading it evenly with a spatula. Gently tap the pan on the counter to release any trapped air bubbles. Bake for 45-50 minutes or until the edges are set and the center has a slight jiggle. After baking, turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool gradually.
- Chill and Serve: Remove the cheesecake from the oven and allow it to come to room temperature. Cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set properly. Before serving, garnish with whipped cream and key lime slices for an attractive presentation.
Notes
- For best flavor, use fresh key lime juice and zest if available.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Don’t overbake; the slight jiggle in the center indicates perfect doneness.
- Cooling the cheesecake gradually in the oven helps prevent cracks on the surface.
- Chilling overnight enhances texture and flavors.
