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Thick and Creamy Key Lime Cheesecake

A close-up slice of creamy key lime cheesecake on a white plate, topped with lime zest.
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Make this thick and creamy key lime cheesecake for a refreshing dessert with a perfect balance of sweet and tangy flavors. It uses a buttery graham cracker crust.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 4 large eggs
  • 1/2 cup fresh key lime juice
  • 2 tablespoons key lime zest

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add 1 1/2 cups sugar and flour; beat until combined. Mix in vanilla extract and salt.
  4. Beat in the sour cream until smooth. Add the eggs one at a time, mixing just until each egg is incorporated. Do not overmix.
  5. Stir in the key lime juice and zest by hand. Pour the filling over the cooled crust.
  6. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath).
  7. Bake for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly.
  8. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  10. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a tangy topping, mix 1/2 cup sour cream with 2 tablespoons powdered sugar and spread over the chilled cheesecake before serving.
  • You can make this recipe ahead of time; it stores well covered in the refrigerator for up to 4 days.
  • If you cannot find key lime juice, use regular lime juice, but reduce the amount slightly for a less intense flavor.

Nutrition

Find it online: https://miameal.com/key-lime-cheesecake-recipe-creamy-tangy/