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Key Lime Cheesecake

Key Lime Cheesecake

Delicious and creamy Key Lime Cheesecake with a graham cracker crust and fresh lime flavor.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 5 hours 40 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 400 kcal

Equipment

  • 9-inch Springform Pan
  • Food Processor
  • Mixing bowl
  • handheld or stand mixer
  • rubber spatula
  • roasting pan

Ingredients
  

Graham Cracker Crust

  • 1.5 cups graham cracker crumbs about 12 full sheet graham crackers
  • 5 Tablespoons unsalted butter melted
  • 0.25 cups granulated sugar

Cheesecake

  • 32 ounces PHILADELPHIA Cream Cheese softened to room temperature
  • 1 cup granulated sugar
  • 2 Tablespoons granulated sugar
  • 0.5 cups key lime juice *
  • 0.33 cups sour cream or plain yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons key lime zest *
  • 3 large eggs at room temperature

Optional Toppings

  • homemade whipped cream optional
  • fresh berries optional
  • key lime or regular lime slices optional

Instructions
 

Cheesecake Preparation

  • Adjust the oven rack to the center position and preheat oven to 350°F (177°C).
  • Make the crust: Use a food processor to pulse graham crackers into fine crumbs. Pour crumbs into a bowl, stir in sugar and melted butter. Press into the bottom and up the sides of a 9-inch springform pan. Pre-bake for 10 minutes.
  • Make the filling: Beat the cream cheese and granulated sugar together until smooth. Add the lime juice, sour cream, vanilla extract, and lime zest, then beat until fully combined. Add eggs one at a time, mixing gently.
  • Pour cheesecake batter into warm crust, smoothing it out.
  • Prepare the water bath: Boil water and place a roasting pan on the bottom rack of the oven with about 1 inch of boiling water.
  • Bake cheesecake for 55-70 minutes until slightly wobbly in the center. Turn off the oven and let it cool inside for 1 hour.
  • Cool completely at room temperature, then refrigerate for at least 4 hours.
  • Loosen the cheesecake from the springform pan and add toppings if desired.
  • Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Notes

For tips on preventing cracks, avoid over-mixing the batter.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 36gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 320mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 15IUVitamin C: 4mgCalcium: 10mgIron: 6mg
Keyword baked cheesecake, Cheesecake, cream cheese, easy dessert, Key Lime Cheesecake, lime dessert
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