Print

Creamy Key Lime Cheesecake with Graham Cracker Crust

A perfect slice of vibrant green key lime cheesecake with a thick graham cracker crust served on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich and tangy Key Lime Cheesecake featuring a crisp graham cracker crust. This recipe yields a smooth, bright citrus dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup fresh key lime juice (about 10-12 limes)
  • 2 tablespoons key lime zest

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes. Let cool.
  3. Prepare the filling: Beat the softened cream cheese in a large bowl until smooth. Gradually beat in 1 1/2 cups sugar and flour until combined. Mix in vanilla extract.
  4. Beat in 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 until just combined. Pour the filling over the cooled crust.
  6. Place the foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan (this creates a water bath).
  7. Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
  8. Turn off the oven, crack the door open, and let the cheesecake cool in 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. Remove the springform ring before slicing.

Notes

  • For the best tang, use fresh key lime juice rather than bottled concentrate.
  • If you do not have key limes, you can substitute with regular Persian limes, but the flavor will be slightly different.
  • To make a no-bake version, skip the baking steps. Chill the filling for at least 8 hours until firm.

Nutrition

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