Key Lime Cheesecake Classic (Print-Friendly Version)
Silky key lime filling atop a graham cracker crust, finished with citrus zest and gentle baking.
# Ingredients You’ll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
6 tablespoons unsalted butter, melted
→ Filling
03 -
24 ounces cream cheese, softened
04 -
1 cup granulated sugar
05 -
1 tablespoon lime zest
06 -
3 large eggs
07 -
3/4 cup sour cream
08 -
2/3 cup key lime juice
→ Garnish (optional)
09 -
Whipped cream
10 -
Lime slices
# How to Make It:
01 -
Combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Firmly press into the base of a 9-inch springform pan to form an even layer.
02 -
Beat softened cream cheese with granulated sugar and lime zest in a large bowl until the mixture becomes silky and smooth, free of lumps.
03 -
Add sour cream and continue mixing on low speed until just blended, maintaining a creamy texture.
04 -
Add eggs individually, mixing each until just incorporated to prevent excess aeration.
05 -
Pour in key lime juice gradually, mixing slowly until a cohesive batter forms.
06 -
Transfer the prepared filling onto the crust, spreading evenly with a spatula.
07 -
Bake in a preheated 325°F (163°C) oven for 35 to 45 minutes, or until the outer edges are set and the center is slightly jiggly.
08 -
Turn off the oven and prop the door open, allowing the cheesecake to cool slowly for 1 hour to prevent cracks.
09 -
Remove cheesecake from oven and refrigerate for a minimum of 4 hours or overnight for optimal texture.
10 -
Release from the pan and slice. Garnish with whipped cream and lime slices if desired.
# Extra Suggestions:
01 -
Allow ingredients to come to room temperature before mixing for a smoother texture and even baking.