Description
This Key Lime Cheesecake is a luxurious dessert featuring a buttery graham cracker crust, a creamy lime-infused cheesecake filling, and a tangy sour cream topping. Perfectly balanced between sweet and tart, this cheesecake is baked slowly to achieve a silky texture and then chilled overnight for the best flavor and consistency.
Ingredients
Crust
- 1 3/4 cups graham cracker crumbs (about 12 sheets)
- 2 tablespoons granulated sugar
- Pinch of salt
- 6 tablespoons unsalted butter (melted)
Filling
- 24 ounces cream cheese (at room temperature)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 3 large eggs (at room temperature)
- 1/2 cup sour cream
- 2/3 cup Key lime juice (bottled or fresh)
- 1 tablespoon finely grated lime zest
- 1 teaspoon vanilla bean paste
Topping
- 1/2 cup sour cream
- 3 tablespoons confectioners’ sugar
- Tiny bit of vanilla bean paste
- Pinch of finely grated lime zest (optional, plus more for garnish)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, sugar, and a pinch of salt. Pour in the melted butter and mix until the crumbs are evenly moistened.
- Form and bake the crust: Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8 to 10 minutes until lightly golden and set. Set aside to cool while preparing the filling.
- Make the filling base: In a large mixing bowl, use an electric mixer on medium speed to beat the cream cheese and sugar until smooth and creamy. Scrape down the sides to ensure even mixing.
- Add cornstarch and eggs: Mix in the cornstarch and pinch of salt. Then, add the eggs one at a time on low speed, mixing just until each is incorporated to avoid overmixing.
- Add remaining filling ingredients: Mix in the sour cream, Key lime juice, lime zest, and vanilla bean paste until the batter is smooth, though slightly loose in texture.
- Bake initial filling: Pour the batter over the cooled crust. Bake at 350°F for 15 minutes to set the top layer.
- Lower oven temperature and continue baking: Reduce the oven to 200°F (95°C) and bake the cheesecake for 2 to 2 hours and 10 minutes more, or until the center is just set and no longer looks wet.
- Cool the cheesecake: Remove the cheesecake from the oven and gently run a knife around the edges to loosen it from the pan. Return the cheesecake to the oven, turn the oven off, and let it cool inside for 2 hours.
- Refrigerate: After cooling, refrigerate the cheesecake for at least 6 hours, preferably overnight, to fully set and develop flavors.
- Prepare the topping: In a small bowl, stir together sour cream, confectioners’ sugar, a tiny bit of vanilla bean paste, and a pinch of lime zest until smooth.
- Apply topping: Spread a thin, even layer of the sour cream topping over the chilled cheesecake. Return the cheesecake to the refrigerator and chill for an additional 15 to 20 minutes to allow the topping to set.
- Garnish and serve: Lightly sprinkle additional lime zest over the top for garnish before slicing and serving.
Notes
- Use room temperature cream cheese and eggs for a smoother batter without lumps.
- Be careful not to overmix the batter once the eggs are added to avoid incorporating too much air, which can cause cracking.
- A gentle low-temperature bake helps prevent cracks and keeps the cheesecake creamy.
- If fresh Key limes are unavailable, bottled Key lime juice works well and is more convenient.
- For best results, chill the cheesecake overnight to enhance the flavors and texture.
- To avoid cracks, run a hot knife around the edges before releasing the springform pan once fully chilled.
