Key Lime Cheesecake

Craving a dessert that's both refreshing and decadent? Look no further than this Key Lime Cheesecake – a classic Florida recipe that perfectly balances puckery key lime with a creamy, rich cheesecake base. This recipe is your ultimate guide to creating a show-stopping dessert that will transport your taste buds straight to the Sunshine State, making it a fantastic choice for both home bakers and search engines alike.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 35

Chilling Time 4

Total Time 1

Servings: 12 slices

Course: Cheesecake, Dessert

Cuisine: American, Florida

Ingredients Equipment Method Notes

Ingredients

For the Crust

1 1/2 cups Graham cracker crumbs about 180g, finely crushed
1/4 cup Granulated sugar 50g
1/2 cup Unsalted butter 113g, melted

For the Filling

3 (8-ounce) packages Cream cheese 678g total, softened
1 (14-ounce) can Sweetened condensed milk 397g
1/2 cup Key lime juice 120ml, freshly squeezed
1 tablespoon Key lime zest finely grated
1 teaspoon Vanilla extract

For the Topping (Optional)

1 cup Heavy cream 240ml, chilled
2 tablespoons Powdered sugar
1/2 teaspoon Vanilla extract
Extra key lime zest or thin key lime slices for garnish

Equipment

9-inch springform pan
Electric mixer (stand or hand-held)
Measuring cups and spoons
Mixing bowls
Zester/Grater

Method

**1. Prepare the Crust:** Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly.
1 1/2 cups Graham cracker crumbs, 1/4 cup Granulated sugar, 1/2 cup Unsalted butter
**2. Make the Filling:** In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
3 (8-ounce) packages Cream cheese
**3. Combine Wet Ingredients:** Gradually add the sweetened condensed milk to the cream cheese, beating until well combined and smooth.
1 (14-ounce) can Sweetened condensed milk
**4. Add Key Lime Flavor:** Reduce mixer speed to low and slowly add the key lime juice, key lime zest, and vanilla extract. Mix until just combined. Do not overmix.
1/2 cup Key lime juice, 1 tablespoon Key lime zest, 1 teaspoon Vanilla extract
**5. Assemble and Bake:** Pour the key lime filling over the cooled graham cracker crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles. Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle.
**6. Cooling and Chilling:** Once baked, turn off the oven and prop the door open slightly. Let cool in the oven for 1 hour. Remove from oven and let cool completely on a wire rack at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
**7. Prepare Topping (Optional):** Just before serving, whip the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
1 cup Heavy cream, 2 tablespoons Powdered sugar, 1/2 teaspoon Vanilla extract
**8. Serve and Garnish:** Carefully remove the sides of the springform pan. Slice the Key Lime Cheesecake and serve with a dollop of fresh whipped cream and a sprinkle of extra key lime zest or a thin key lime slice.
Extra key lime zest or thin key lime slices

Notes

For an even creamier, crack-free cheesecake, consider baking it in a water bath. Wrap the bottom of your springform pan tightly with heavy-duty foil before placing it in a larger roasting pan filled with hot water.