Dessertscarlsbadcravings5.0
Lime Cheesecake Recipe
This key lime cheesecake combines the bright, fresh, tangy flavor of key limes and lusciously smooth, sweet and creamy cheesecake to create perfectly balanced, perfectly addicting key lime cheesecake all nestled on a buttery Graham cracker crust crowned with silky whipped cream. This key lime cheesecake recipe can be made 100% ahead of time, including the whipped cream (thanks to my stabilized whipped cream technique) for a stress-free dessert! I’ve included detailed instructions on how to make key lime cheesecake so even if you’ve never made cheesecake before, it will be a runaway success – and it’s so much easier than you think!
👥 12 Servings⏱️ Prep & Cook: 2h 50m⏳ Prep: 30 min🔥 Cook: 2h 20m👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- oven
- pan
- food processor
- bowl
- measuring cup
- slow cooker
- knife
- microwave
- mixing bowl
📝 Preparation Steps
1
Prep
2
Preheat oven to 325 degrees F. Begin boiling a large pot of water (about 4 quarts) for the water bath (you may not need all of it).
3
Line the bottom of a 9" spring form pan with parchment paper and lightly grease the inside of your entire pan with nonstick cooking spray. (The parchment will allow you to transfer your cheesecake later.)
parchment papernonstick cooking spray
4
Crust
5
Add Graham crackers to a food processor and pulse until finely ground (or crush in a bag with a rolling pin). Add butter and sugar and pulse (or stir) until evenly combined.
butter (melted)8 tablespoons
6
Add to the greased springform pan and firmly press the crumbs down on the bottom of the pan using the bottom of a small bowl or measuring cup until you have a compact, even layer.
7
Bake crust at 325 degrees F for ⏱️ 10 minutes. Cool completely on a wire rack. (You can prep filling while the crust cools.)
8
Waterproof pan
9
Waterproofing step 1: Place 2 large 18" x 18" pieces of aluminum foil on a flat surface underneath the pan in the form of a “+.” Gently fold (to make sure you don't create any holes) up the sides of the foil around the pan. If you don't add the bag in the next step, then double wrap the foil.
10
Waterproofing step 2 (optional but HIGHLY recommended): Place foil lined springform pan in the center bottom of slow cooker liner or oven roasting bag. Bring the liner bag up to the top of the pan then gather excess to one side and tie it in a knot.
11
Cheesecake filling
12
Add cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about ⏱️ 4 minutes (no less!). Add sugar and cornstarch and beat 5 additional minutes on medium speed.
cornstarch2 tablespoons
13
Add the sour cream, lime juice, lime zest, vanilla, and beat until blended. Add the eggs one at a time followed by the egg yolk, beating as little as possible, just until combined after each addition (overbeating once you add the eggs can cause cracks and the cheesecake to deflate).
sour cream (at room temperature)1 cuplarge eggs (at room temperature)4large egg yolk (at room temperature)1
14
Pour mixture onto cooled crust. Drop the pan on counter a few times to get rid of any air bubbles.
15
Water Bath
16
Place cheesecake in a large roasting pan then place the roasting pan in the preheated oven. Using a glass liquid measuring cup or pitcher, carefully pour in enough boiling water (add it low in the corner of the pan) until it reaches halfway up the side of the springform pan.
17
Bake
18
Bake the cheesecake at 325 degrees F for ⏱️ 65-85 minutes or until edges are firm and the center 2-3 of the cheesecake is still wobbly. (DON'T open door before ⏱️ 65 minutes, this can cause cracks.)
19
Chill
20
Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for ⏱️ 60 minutes, then remove it to a wire rack.
21
Gently run a hot knife along the edges of the cheesecake and unclamp the cheesecake (to prevent cracking). Continue to cool for ⏱️ 2-3 hours or until cheesecake is completely cooled.
22
Cover the cheesecake with foil or transfer to a cake caddy and chill in the refrigerator overnight, best if ⏱️ 24 hours.
23
Whipped Topping
24
Optional for stabilized whipped cream: Add unflavored gelatin to a microwave safe bowl then pour the cold water over top; let stand for ⏱️ 5 minutes. Microwave for ⏱️ 10 seconds. Stir the mixture, then set aside to cool.
unflavored gelatin (optional see notes)1 teaspoon
25
Add heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Whip using an electric hand mixer just until soft peaks form.
powdered sugar3 tablespoonsteaspoons vanilla extract1 1/2vanilla extract1 teaspoon
26
Turn the mixer to low and slowly pour in the gelatin mixture. Mix until well combined then increase the speed to medium and continue mixing until stiff peaks form.
27
Transfer whipped cream to a piping bag fitted with a large tip. You can pipe the stabilized whipped cream onto the room temperature cheesecake before you pop it into the fridge or any time after that. The beauty of stabilized whipped cream is it will hold its shape indefinitely. If using regular whipped cream, top just before serving. Garnish cheesecake with berries, lime wedges, lime zest and mint if desired.
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