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Key Lime Cheesecake

Key Lime Cheesecake

Delight in this Key Lime Cheesecake, a perfect fusion of key lime pie and cheesecake that's sure to impress.
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Prep Time 45 minutes
Cook Time 1 hour
Chilling Time 3 hours 45 minutes
Total Time 7 hours 45 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 350 kcal

Equipment

  • 9-inch springform pan
  • food processor
  • Electric Mixer
  • roasting pan
  • measuring cup
  • rubber spatula

Ingredients
  

Graham Cracker Crust

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

Cheesecake Filling

  • 32 ounces full-fat brick PHILADELPHIA Cream Cheese softened to room temperature
  • 1 cup granulated sugar
  • 2 Tablespoons granulated sugar
  • 0.5 cup key lime juice *
  • 0.33 cup 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
  • fresh berries
  • key lime or regular lime slices

Instructions
 

Preparation

  • Adjust the oven rack to the center position, with a lower oven rack in place for the water bath, and preheat oven to 350°F (177°C).
  • Make the crust: Pulse graham crackers into fine crumbs. In a bowl, combine crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Pre-bake for 10 minutes and let cool.
  • Make the filling: Beat cream cheese and sugar until smooth. Add lime juice, sour cream, vanilla, and lime zest. Beat in eggs one at a time until just blended.
  • Pour batter into warm crust and smooth with a spatula.
  • Prepare the water bath: Place a roasting pan on the bottom rack and add boiling water. Place the cheesecake on the center rack.
  • Bake for 55–70 minutes until center slightly wobbles. Turn off oven, leave cheesecake in oven for 1 hour to cool.
  • Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  • Loosen cheesecake from the rim of the springform pan. Add optional toppings if desired, and slice.
  • Store leftover cheesecake in the refrigerator for up to 5 days.

Notes

Can be made the day before. Freeze for up to 3 months. Use regular lime juice if key limes are unavailable.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 26gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 700IUVitamin C: 2mgCalcium: 80mgIron: 1mg
Keyword cheesecake recipe, dessert, easy cheesecake, Key Lime Cheesecake, key lime pie, refreshing dessert
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