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Slice of creamy Key Lime Cheesecake with whipped cream, lime zest, and lime slices on a white plate

Key Lime Cheesecake Zesty & Effortless

This vibrant Key Lime Cheesecake delivers a perfect balance of tangy zest and creamy sweetness, all wrapped in a simple graham cracker crust. It's an effortlessly elegant dessert that transports your taste buds straight to the Florida Keys.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Florida
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Key Lime Filling
  • 24 oz cream cheese full-fat, softened to room temperature
  • 1 1/4 cups granulated sugar
  • 1/4 cup heavy cream
  • 4 large eggs
  • 1 tbsp lime zest from Key limes or regular limes
  • 1/2 cup fresh Key lime juice about 8-10 Key limes, or regular lime juice for a similar taste
For Garnish (Optional)
  • Whipped cream
  • Extra lime zest or thin lime slices

Equipment

  • 9-inch Springform Pan
  • Large Mixing Bowl
  • Electric Mixer
  • Measuring cups and spoons
  • Zester
  • Citrus juicer
  • Rubber Spatula
  • Aluminum Foil
  • Roasting Pan (for water bath)

Method
 

Prepare the Crust
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and mix until all crumbs are moistened.
  3. Press the mixture evenly into the bottom and slightly up the sides of a 9-inch springform pan. For best results, use the bottom of a flat glass or measuring cup to firmly press the crust.
  4. Bake for 10 minutes. Remove from the oven and let cool slightly while you prepare the filling.
Prepare the Filling
  1. Wrap the bottom and sides of the springform pan securely with two layers of heavy-duty aluminum foil to prevent water from seeping in if using a water bath.
  2. In a large mixing bowl with an electric mixer (stand or hand-held), beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  3. Gradually add the 1 1/4 cups granulated sugar and beat until well combined, about 2 minutes, ensuring no lumps remain.
  4. Beat in the heavy cream until just incorporated.
  5. Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix, as this can incorporate too much air.
  6. Stir in the Key lime zest and Key lime juice by hand with a rubber spatula until fully incorporated into the mixture.
  7. Pour the Key lime filling over the cooled crust in the prepared springform pan.
Bake and Chill
  1. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (this is called a water bath and helps prevent cracks).
  2. Carefully transfer the roasting pan to the preheated oven.
  3. Bake for 45-50 minutes, or until the edges are set and lightly golden, but the center still jiggles slightly when gently shaken.
  4. Turn off the oven, crack open the oven door, and let the cheesecake cool in the water bath within the oven for 1 hour. This slow cooling process helps prevent cracking.
  5. Carefully remove the cheesecake from the water bath and remove the aluminum foil. Let it cool completely on a wire rack at room temperature.
  6. Once completely cool, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving. Chilling is crucial for the cheesecake to firm up and for the flavors to fully develop.
Serve
  1. Carefully run a thin knife around the edge of the pan before releasing the springform sides.
  2. Garnish with fresh whipped cream and extra lime zest or thin lime slices, if desired, just before serving.

Notes

For the best texture and to prevent lumps, ensure your cream cheese is truly at room temperature. Do not overmix the filling once the eggs are added; beat only until just combined to avoid incorporating too much air, which can lead to cracks. A water bath is highly recommended for a smooth, crack-free cheesecake, but it can be baked without one by placing the springform pan directly on a baking sheet; however, baking without a water bath might result in a slightly drier texture and be more prone to cracks. Store leftover cheesecake covered in the refrigerator for up to 5 days.